Onion Pickle Recipe

An easy way to brighten up sandwiches, burgers, salads, tacos or nachos. Thinly sliced red onions pickled in tamarind juice with spices. Check it out the onion pickle recipe here!!

[one_third] Prep Time: 1 month[/one_third] [one_third]Cook Time: 5 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

[review]

[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

500 gm big Onions
100 gm garlic
4 green chilies
2 tbsp red chili powder
75 ml gingilly oil
2 tbsp thick tamarind juice
1 small piece of jaggery
few curry leaves
salt to taste

[/tab] [tab]Yield: 8 servings

Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Finely chop onions, garlic and green chillies.

Step 2

Heat 50 ml of oil in a pan and saute the above mix and curry leaves till the onions turn golden brown.

Step 3

Add chilly powder, salt and saute again in low flame.

Step 4

Add the tamarind water and cook for 3 minutes in a high flame.

Step 5

Finally crush the gaggery piece and add to the pickle. Mix thoroughly.

Step 6

Pour into clean dry glass bottles and keep.