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Small Onion Pickle - Shallots pickle - Side dish recipe

I love this small onion pickle. Most of the time my mum prepares and sends it. So I never get to do it as most of the time I have this pickle in my fridge. This time when my mum visited me I told her not to bring some of the things as I wanted her to do it here so that I can take step by step pics. This is one such recipe. This is really a very simple but it goes well with idli, dosa, bread or even with chapathi / chapati
Ingredients

Shallots / small onions - 4 cups
Oil - 1/2 cup
Mustard seeds - 1 teaspoon
Urad dhal - 1 teaspoon
Red chilli - 1-2 (broken into small pieces)
Fenugreek seeds - 1/4 teaspoon
Jaggery - 1 tablespoon
Asafoetida - 1/4 teaspoon
Red chilli powder - 3 tablespoon
Salt to taste
Tamarind paste (thick) - 2 tablespoon
Turmeric powder - 1/2 teaspoon

Method:

Heat the pan. Add oil. When it is hot add mustard seeds, urad dhal. Fenugreek seeds, asafoetida, Red chillies. Let it pop and fry till urad dhal is brown in color. Add onion and fry for a min. 
Add turmeric powder, chilli powder, tamarid paste and salt. Mix well. Let the onion cook (don't use the lid to close)
Once it is cooked add jaggery and continue to cook for another 5-7 mins or till oil separate from it
Let it cool down and store it in air tight container
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11 comments:

  1. oh this looks delicious!! must try!!

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  2. I love this a lot!!! Can imagine the flavors... got to try this... love ur white handi, so cute...

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  3. Wow!! This is damn mouth-watering!! Looks like u r trying to get everybody addicted to your pickle :)

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  4. Ive never imagined making pickle with shallots. looks delectable..id lick off that whole thing in a min.. will try for sure.

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  5. Ohh that looks tempting! The only onion pickle I know is the one with vinegar, Punjabi style. this is more like chutney, but sounds very flavourful! Bookmarked!

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  6. delicious tangy and tempting onion pickle.

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  7. am drooling over....so tempting dear :)

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  8. Yummy pickle, very tempting one..

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  9. Replies
    1. It stays good for at least 2 weeks if you keep it in fridge and use clean dry spoon to serve

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