Peel the onion and garlic, roughly chop them, and blend until look smooth. Squeeze the juice using a muslin cloth and transfer to a pan or pot.
Heat the pan. Add in water, sugar, salt, white vinegar, balsamic vinegar, black pepper, and nigella seeds. Bring the mixture to a boil until sugar dissolves.
Whisk ¼ cup water and cornflour together in a bowl, and make a slurry.
Add the cornflour slurry and stir continuously over medium flame until the sauce thickens and looks glossier.
Remove from heat and add lemon juice. Stir to mix and allow the sauce to come to room temperature.
Store in an airtight container in the refrigerator and use when needed.
Notes
Be sure to give the sauce a taste test to avoid over-seasoning. Ingredient notes: Onion: any sweet variety; Some popular sweet onion varieties include Walla walla, Texas sweets, Maui, and Vidalia. White or yellow onion will work as well.Garlic: just a touch of fresh garlic to enhance the flavor. If fresh garlic is not available, you can use garlic powder instead. Vinegar: plain white distilled vinegar and balsamic vinegar.Granulated sugar: you can also use brown sugar. Cornflour: cornflour or cornstarch to thicken the sauce. Arrowroot flour, tapioca flour/starch, or potato starch also work fine;Black pepper powder: I recommend using freshly ground black pepper; Nigella seed(also called kalonji): available in Asian grocery stores. It tastes like oregano and onion mix. It adds a hint of extra flavor. I like the flavor, but you can choose to skip it; Lemon juice: fresh;Salt: I use regular table salt. Water: cold filtered water;