Onion Pickle 1
A traditional spicy onion pickle packed with bold mustard, cumin, and tangy lemon flavors, perfect as a long-lasting accompaniment.
Ingredients
- Small onions – 1 kg
- Coarse mustard powder – 10 tsp
- Aniseed (saunf) powder – 8 tsp
- White cumin powder – 4 tsp
- Ground spices – 2 tsp
- Red chili powder – 3 tsp
- Turmeric powder – 2 tsp
- Onion seeds (kalonji) – 1 tsp
- Amchoor powder – 4 tsp
- Lemon juice – from 2 lemons
- Salt (for onions) – 7 tsp
- Salt (for masala) – 5–6 tsp
- Black salt – 1 tsp
- Oil – 1½ cups
Method
- Prepare onions
- Peel the outer brown layer of the onions
- Slit each onion into four, keeping the base intact
- Salt and rest
- Rub 7 tsp salt evenly over the onions
- Keep aside for 4 hours or overnight
- Prepare oil
- Heat the oil until smoky
- Switch off heat and allow it to cool completely
- Make masala
- Discard the water released from onions
- Mix all ground spices, amchoor, black salt, and remaining salt
- Wet the masala with lemon juice and 1/4 cup oil
- Stuff and pack
- Fill the prepared masala into the slits of each onion
- Pack the onions tightly into a tall, sterilized jar
- Finish pickle
- Pour the remaining oil over the onions until fully covered
- Sprinkle 1 tsp salt on top
- Mature and serve
- Keep the jar aside for 12 days
- Serve once the pickle is well matured