Onion Pickle

Onion pickle is not so usual in north India. But in south it is very popular and mostly accompanied with rice and dosa. This recipe gives taste quite similar to Priya onion pickle. The sour and the sweet taste come from tamarind and jaggery respectively. I don't like to put jaggery much as I like the sour version more.

My elder daughter is very fond of this pickle.

 

 

Ingredients:

 

Small onions ------------------------------ 1/2 kg peeled

Tamarind pulp ---------------------------- 1/2 cup

Jaggery -------------------------------------1/2 tsp

Mustard ( Sarso) seeds  ------------------ 2 tsp

Fenugreek(Methi) seeds ----------------- 3/4 tsp
Red chilli powder ------------------------- 1 tbsp.
Curry leaves ------------------------------- 10-12 leaves

Salt ------------------------------------------ 1 tbsp

Hing/ Asofetida --------------------------- 1/2 tsp

Sesame Oil --------------------------------- 1 cup

 

 

Method:

1. Dry roast the methi seeds in a pan/ kadai.

 

2. Take roasted methi seeds, 1tsp of mustard seeds and hing in a blender. Powder it.

3. In a blender take 1/4 of onions and chop them. Cut rest of the onion in to pieces if required.

 

4. Add oil in a pan/ kadhai. Add remaining mustard seeds. When seeds crackle, put onions, curry leaves, chopped onions and 1/2 tbsp of salt. Cook for 5 minutes on medium flame. Stir occassionaly.

 

 

3. Add tamarind pulp, chilli powder, jaggery, the powdered spices and remaining salt.

4. Cook for another 5 minutes or until the oil separates from the pickle. Now the pickle is ready. You can enjoy it instantly, no need to wait like some other pickles.

 

 

Some Ideas:
 

1. Refrigerate pickle to last longer.

2. Any other oil type can be used if you don't have sesame oil.

3. Always take pickle from a dry clean spoon to avoid contamination.
4. Add salt and chillies as per your taste. E.g., I have used deggi mirch as don't want it to be very spicy.