Onion Pickle served with Poori Sabji

Onion Pickle served with Poori Sabji

Onion Pickle-

Now, who does not like pickles? Indian pickles add a lot of zest to the food.  I tried making onion pickle recently and it turned out superb. Onions, spices and vinegar made a lip smacking combination and my family loved it. My husband wants a mixed vegetable pickle now and I am going to try that out soon.

This was the first time I ever tried making pickle- it was so easy!


Pearl Onions- 1/2 kg
Vinegar- 1/2 Bowl
Coarse Mustard Powder (Rai Powder) – 6 tsp
Aniseed Powder (Saunf Powder) – 5 tsp
White Cumin Powder- 2 tsp
Red Chili Powder- 2 tsp (or as per taste)
Salt- 7 tsp (or as per taste- remember to add a little extra)
Turmeric Powder- 3 tsp
Onion Seeds (Kalonji) – 3 tsp
Dry Mango Powder (Amchoor) – 3 tsp
Black Salt- 1 tsp
Powdered Laung (Clove) – 1/4 tsp
Black Pepper (Kali Mirch) Powder- 1/2 tsp
Ground Cardamom Brown (Badi Elaichi Powder) – 1/4 tsp
Mustard Oil- 1.5 Cup

Onion pickle

Onion pickle


Peel the onions and wash them.  Slit them vertically into four keeping them joined at the base.  Rub about 3 tsp salt on the onions and leave this overnight or for five to six hours.  Once done, throw any extra water from onions.

Heat the oil and then let it cool.  Now take just little oil – about 2-3 tbsp and add the spices to it.  Rub the Kalonji with your palms as you add it, this helps in releasing its flavor.  You can stuff the onions with this masala.  Now transfer this onion pickle to the container you would wish to store it in.  Add the vinegar and rest of the oil and stir.  Cover and keep in sun light for five to seven days.

If you like the idea, add a tsp of sugar to this. My husband does not like a hint of sweetness also in this so this one is no for us- but some people love it.

After the pickle is finished, you can use the masala for stuffing in a paratha, or to marinate paneer (while making paneer tikka- to give it a “achari flavor”) or better still make more of pickle and add on.