Instructions: Cut the onion into matchsticks. Mince the garlic or cut into tiny matchsticks as well. Peel the ginger and cut into thin matchsticks (1/2" long, give or take). Add lemon juice, salt and pepper. Now add heat: cayenne powder to taste and finely chopped hot chilis. Mix well and refrigerate.

Drennen wrote: "This is best if made the night before and allowed to rest.

I try to remember to stir it once or twice. Wonderful with curries, wonderful with Indian breads. Even wonderful thrown into a green salad."

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