Really easy. Two types of onions, I used the strong Bombay onions, and the sweet white onions.
Slice, (not too finely, not too chunky), julienne some red chillies, and if liking it spicier, slice some small red bird chillies as well.
Add Calamansi lime juice, some palm sugar, and some rock salt (to mellow the sharpness).
Leave for about an hour in the fridge to let all the flavours come together.
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