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You are here: Home / Pickle / Onion Pickle / Ulli Thokku / Ulli Pickle / Shallots Pickle / Pickled Onions / How to Make Pickles Without Preservatives

Onion Pickle / Ulli Thokku / Ulli Pickle / Shallots Pickle / Pickled Onions / How to Make Pickles Without Preservatives

January 2, 2014 By Aarthi 17 Comments

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I love making homemade pickles and thokku..They pair beautifully well with curd rice or homemade phulkas..  I love making tomato thokku, because i love having it with curd rice..I always have a jar of it in my fridge..I have never made onion thokku before and also never thought of making it..

But couple weeks back, my perimma told me about this pickle. But in her recipe, the onion is pureed completely and made into a simple thokku. I took that recipe and modified to my taste and created this. And i should tell you, it taste amazing..Yummy indeed..Hope you will try this and let me know how it turns out..

Preparation Time : 30 mins
Cooking Time : 35 to 40 mins
Makes – 500 grams

Ingredients:

Sambar Onion / Shallots / Chinna Ulli – 500 grams peeled
Oil – 1/2 cup
Turmeric Powder / Manjal Podi – 2 tsp
Chilli Powder – 2 tblspn or to taste
Salt to taste
Tamarind Pulp – 1/4 cup / A small lemon size
Jaggery / Sarkarai – 3 to 4 tblspn


For Pickle Powder:
Mustard Seeds / Kaduku – 1 tblspn
Cumin Seeds / Jeerakam – 1 tblspn
Fenugreek Seeds / Vendayam – 1 tsp


For Tempering:
Mustard Seeds / Kaduku – 1 tsp
Urad dal / Ulundu Paruppu -1 tsp
Cumin Seeds / Jeerakam – 1 tsp
Dry Red Chilli – 2 broken
Asafoetida / Hing / Kaya Podi – 1/2 tsp

Method:

In a dry pan add the pickle spices and roast them till light golden and toasted. Remove them to a plate and let it cool. Add them to blender and make into a fine powder. Set aside till use. Keep the blender ready, because you want it to grind the onions.

Heat oil in a heavy bottom kadai. Add in the peeled shallots and fry them for 3 to 4 mins till it is light golden and transparent.Drain them to a bowl.

Now take half of the shallot mix in the blender and make it to a coarse mix. Set aside till use.

Now heat the same oil again. Add the seasoning ingredients and fry them for a min.

Add the pureed onion mix, the remaining whole fried shallots and cook them for 5 to 6 mins.

Add in turmeric powder, chilli powder, salt and mix well.

Add in the pickle powder, tamarind pulp and jaggery. Mix them well so everything is melted and combined.

Cook them on a low heat for 10 to 15 mins till oil separates from the mix.

Switch off the heat and let it cool down.

Now store it in air tight container. Use clean spoons when you serve.

Notes:
1)Cool it completely then store it in a sterlized air tight container.
2)Use clean spoon while serving.
3)You can store this in room temparature for 3 to 4 days.
4) If you are too scared you could store it in fridge for 2 to 3 weeks.

Pictorial:

Take all your ingredients
Peel shallots
Dry roast mustard, cumin and fenugreek
Roast till lovely aroma comes from it
Allow it to cool down
Take it in a blender
Make it into a fine powder
Heat oil
Add shallots
Fry them a little
Remove them to a bowl
Add half of the onions in the same blender
crush them little
Now heat the onion fried oil again
Add in seasoning ingredients
Let them fry
Add in crushed onion
Saute them for a while
Add the whole fried onions now
Cook them together for a while
Add in turmeric powder
Chilli powder
salr
Mix that well
Add the roasted pickling spice powder
Add in tamarind pulp
jaggery
mix well and simmer
cook on low flame till oil separates
Done
Allow to cool down and store in air tight container
Enjoy

Technorati Tags:
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ulli thokku,
chinna ulli thokku,
shallots pickle,
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how to make pickle without preservatives

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Filed Under: Pickle, Pickle, Pickle, Recent Recipes, Thokku, Without Preservatives

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    January 2, 2014 at 7:48 am

    Thanks..it looks yummy!
    how much tamarind?

    Reply
  2. Afshan Shaik

    January 2, 2014 at 12:02 pm

    This looks utterly delicious .
    Thanks for sharing this unique recipe with us !

    Reply
  3. anjali

    January 2, 2014 at 4:41 pm

    Hi Aarthi, can I make this pickle without any oil or less oil as I am trying to avoid very oily food.

    Reply
  4. geetha gowthaman

    January 3, 2014 at 4:47 am

    Thank u so much aarthi for this recipe…this is what i was looking for long….wish u a very happy new year.

    Reply
  5. Aarthi

    January 3, 2014 at 9:39 am

    @anjali Yes u can reduce the oil quantity, but it wont stay longer. You have to keep it in fridge and use it within 3 to 5 days

    Reply
  6. Sandya Rao

    January 3, 2014 at 1:01 pm

    Hi Aarthi,
    I tried this recipe yesterday and it came out yummy. My son even ditched his favourite sabji to eat this with chapathis and like you said it goes very well with curd rice too. Thanks a lot for sharing this recipe.

    Reply
  7. vidhas

    September 6, 2014 at 7:21 am

    Love th9s pickle. Thanks for sharing.

    Reply
  8. Anonymous

    December 8, 2014 at 6:10 am

    Mouth watering recipe Aarthi!

    Reply
  9. Lakshmi Nadaraja

    February 27, 2015 at 12:57 am

    Looks yummy,can I do garlic pickle with the same recipe replacing the onion with garlic

    Reply
  10. Aarthi

    February 27, 2015 at 2:19 pm

    @Lakshmi Nadarajayes u can do

    Reply
  11. Preethi Mp

    July 13, 2016 at 11:11 am

    Hi aarthi, can I make it using normal onions, if yes, kindly tell any modifications I need to do in the receipe

    Reply
  12. Preethi Mp

    July 13, 2016 at 11:13 am

    How long can this be stored if refrigerated?? Can I use sugar instead of jaggery?

    Reply
    • Aarthi

      July 13, 2016 at 11:28 am

      You can use normal onions as well. You can store it for a 15 to 20 days in fridge

      Reply
  13. Saranya

    June 26, 2019 at 2:27 pm

    Hi nice receive tasty! Can you update the quantity of the roasted pickle powder to be used or should we put al the powder?

    Reply
    • Aarthi

      June 26, 2019 at 3:26 pm

      taste and add as you like

      Reply
      • Saranya

        June 27, 2019 at 7:17 pm

        Thanku:)

        Reply
  14. LIZA

    July 11, 2020 at 2:19 am

    Thanks dear for the yummy recipe

    Reply

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