Onion Pickle

Servings: 500grams

Ingredients:

Content	Quantity	Comment
Sambar onion peeled	500 grams
Oil	1 Cup	Preferrably gingelly oil
Jeera	2 tsp
Methi seeds	½ tsp
Saunf / Fennel seeds	1 tsp
Kaloonji	1 tsp
Turmeric powder	½ tsp
Chilli powder	1 tbsp	Adjust to suit your taste buds
Salt	To taste
Sugar	½ tsp
Tamarind juice	½ cup

Method:

Heat a cup of oil in a heavy bottom pan on medium flame. Add half the sambar onions and fry till translucent. Remove and keep aside to cool. Grind it to a coarse paste and set aside. Meanwhile, dry roast jeera and methi seeds separately and grind it to powder.

       

       

In the same pan, add the remaining onions, and fry till translucent. Once the onions turn translucent, add the ground masala powder, chilli powder, kaloonji, turmeric powder, salt, sugar, tamarind powder and cook on low flame until the raw smell of masala is gone. Adjust salt, tamarind, chilli powder and cook for 3-5 minutes more.

       

At this point, add saunf and cook for 1-2 minutes more.

       

Cool and serve with the dish of your choice.