Indian Onion Pickle Recipe
Dhaba Style Pyaz Ka Achar or the instant onion pickle is one of my favourite condiments for everyday Indian meals.
Servings: 1 Cup
Calories: 682kcal
Equipment
- Tadka Pan
Ingredients
- 3 medium red onion, thinly sliced
- 2 green chillies, sliced
- ½ teaspoon coriander powder
- ¼ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon Chaat Masala
- ¼ teaspoon achar masala (pickle masala powder) (get recipe)
- 4 tablespoon mustard oil
- 1 teaspoon black mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera)
- ¼ teaspoon fennel seeds (saunf)
- ¼ teaspoon nigella seeds ( kalonji)
- ½ teaspoon salt or to taste
- a pinch of asafoetida (hing)
- handful of fresh coriander leaves, chopped
Instructions
- Peel, wash, wipe, and thinly slice the red onion. Separate the layers manually and transfer them to a wide bowl.
- Add spices, salt, and sliced green chillies to the onion. Mix nicely and set aside.
- Heat mustard oil in a small pan till it starts smoking. Add all the tadka (temperig) ingredients. Let them sizzle for 20 – 30 seconds. Turn off the heat.
- Pour this tadka over the masala coated onions.
- Add the finely chopped coriander leaves. Mix it all together nicely using fingers. Let the onion pickle sit for a few hours or serve immediately.
Notes
This onion pickle tastes best after a few hours. So you can easily make it in advance and store in an airtight container. However, it remains fresh only 2 - 3 days. Hence, it is best to make a small batch for consumption or everyday meals.
Nutrition
Calories: 682kcal | Carbohydrates: 40g | Protein: 5g | Fat: 58g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 34g | Sodium: 1488mg | Potassium: 571mg | Fiber: 10g | Sugar: 17g | Vitamin A: 169IU | Vitamin C: 36mg | Calcium: 111mg | Iron: 2mg