Onion Pickle Recipe

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Onion Pickle

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..

Ingredients for Onion Pickle

• Sambar Onion / Shallots / Chinna Ulli - 500 grams peeled
• Oil - ½ cup
• Turmeric Powder / Manjal Podi - 2 tsp
• Chilli Powder - 2 tbsp or to taste
• Salt to taste
• Tamarind Pulp - ¼ cup / A small lemon size
• Jaggery / Sarkarai - 3 to 4 tbsp

For Pickle Powder:

• Mustard Seeds / Kaduku - 1 tbsp
• 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 - ½ tsp

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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..

How to Make Onion Pickle

1. In a dry pan add the pickle spices and roast them till light golden and toasted.
2. Remove them to a plate and let it cool. Add them to blender and make into a fine powder.
3. Set aside till use. Keep the blender ready, because you want it to grind the onions.
4. 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.
5. Drain them to a bowl.
6. Now take half of the shallot mix in the blender and make it to a coarse mix. Set aside till use.
7. Now heat the same oil again. Add the seasoning ingredients and fry them for a min.
8. Add the pureed onion mix, the remaining whole fried shallots and cook them for 5 to 6 mins.
9. Then add in turmeric powder, chilli powder, salt and mix well.
10. Add in the pickle powder, tamarind pulp and jaggery. Mix them well so everything is melted and combined.
11. Cook them on a low heat for 10 to 15 mins till oil separates from the mix.
12. Switch off the heat and let it cool down.
13. Now store it in air tight container. Use clean spoons when you serve.

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Onion Pickle Recipe

Onion Pickle Recipe with step by step pictures. This recipe is easy to prepare with all pantry available ingredients. It goes well with curd rice, flat breads, idli and dosa.

5 from 1 vote

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Prep Time: 30 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 500 grams

Calories: 2kcal

Ingredients

• ▢ 500 grams peeled Sambar Onion / Shallots / Chinna Ulli
• ▢ ½ cup Oil
• ▢ 2 tsp Turmeric Powder / Manjal Podi
• ▢ 2 tbsp or to taste Chilli Powder
• ▢ Salt to taste
• ▢ ¼ cup / A small lemon size Tamarind Pulp
• ▢ 3 to 4 tbsp Jaggery / Sarkarai
• ▢ For Pickle Powder:
• ▢ 1 tbsp Mustard Seeds / Kaduku
• ▢ 1 tbsp Cumin Seeds / Jeerakam
• ▢ 1 tsp Fenugreek Seeds / Vendayam
• ▢ For Tempering:
• ▢ 1 tsp Mustard Seeds / Kaduku
• ▢ 1 tsp Urad dal / Ulundu Paruppu
• ▢ 1 tsp Cumin Seeds / Jeerakam
• ▢ 2 broken Dry Red Chilli
• ▢ ½ tsp Asafoetida / Hing / Kaya Podi

Instructions

• ▢
  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.
• ▢
  Then 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 sterilized air tight container.
2)Use clean spoon while serving.
3)You can store this in room temperature for 3 to 4 days.
4) If you are too scared you could store it in fridge for 2 to 3 weeks.

Nutrition

Serving: 1g | Calories: 2kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 0.03mg | Potassium: 0.3mg | Fiber: 0.004g | Sugar: 0.1g | Vitamin A: 0.2IU | Vitamin C: 0.002mg | Calcium: 0.2mg | Iron: 0.01mg

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Onion Pickle Recipe Step by Step

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