Indian pickles are a treat: spicy, salty and indescribably delicious. They are served at most Indian meals, but taste especially amazing with dal and rice. If you've been to an Indian restaurant, you've probably had some served to you alongside papad and chutney. Over the years I have become somewhat obsessed with making my own pickled vegetables and chutneys. Today, I am sharing this tangy and spicy Instant Onion Pickle Recipe.
Instant Onion Pickle is my personal favorite condiment recipe which I usually prepare at least once a month. This pickle is very easy to prepare and you can serve it instantly. One of the best condiment recipes for Indian meals. This quick pickle is a spicy, tangy condiment with flavorful Indian aromatics like fennel and mustard. Pair it with millet rotis or khichdi for a classic combo or brighten up a sandwich or salad for the ultimate fusion side! The magic of this quick pickle all happens in a mortar and pestle. By grinding the fennel, mustard, sesame, and fenugreek seeds, it releases all the essential oils and creates an umami base to balance the tangy flavors. Add in your piercing green chilies and julienned red onions, pour on sizzling mustard oil, and enjoy the Indian fusion condiment you never knew you needed! Instant Onion Pickle is a delicious pickle made with onions which can be served right away, not only that it is a great accompaniment with almost all dishes, especially North Indian meals.
I love this pickle with curd rice. This is my personal favourite combination. But this pickle also goes best with any Indian parathas and even you can serve this pickle with any pulao.
📌📌 Watch the full video recipe here📌📌
INGREDIENTS :
3-4 medium Onions , sliced
4- 5 Green Chilies , slit length-wise
2-3 inches Ginger , julienned
2 tablespoon Coriander Leaves, with tender stems, finely chopped
1 teaspoon Red Chili Powder
1 teaspoon Kashmiri Red Chilli Powder
2 teaspoon Vinegar
1 teaspoon White Sesame Seeds ( til )
1 teaspoon Mustard Seeds ( mohari )
1 teaspoon Fennel Seeds ( saunf )
1 teaspoon Fenugreek Seeds (methi dana)
Salt , to taste
For Tempering :
1 1/2 tablespoon Mustard Oil , or any another oil
1/4 teaspoon Turmeric Powder
1 teaspoon Onion Seeds ( kalonji )
1/4 teaspoon Asafoetida ( hing )
METHOD :
STEP 1 - Dry roast sesame seeds, fennel seeds, fenugreek seeds, mustard seeds on low flame for 3-4 minutes.
STEP 2 - Transfer on a plate and let it cool down.
STEP 3 - In a mortar and pestle, coarsely grind white sesame seeds, mustard seeds, fennel seeds, fenugreek seeds,
STEP 4 - Peel and cut the onions into thin slices.
STEP 5 - Now in a bowl, add in your sliced onions, green chilies, ginger, coriander leaves , red chili powder, freshly roasted and ground masala, salt and vinegar.
STEP 6 - ( I forgot to add ginger earlier so added ginger ). Give it a nice mix and keep aside.
For Tempering :
STEP 1 - In a small tempering pan, heat mustard oil and add in onion seeds (kalonji), turmeric powder and asafoetida .
STEP 2 - Once crackling, add this tempering into the pickle.
STEP 3 - Mix it well and your Onion Pickle is ready!
STEP 4 - Let it cool down and then store in a sterilized glass jar in the fridge (for up to 2 weeks) and enjoy on rotis, sandwich, or salads.
Serve it with Dal Chawal, Khichdi, Pulao or any Indian Paratha. This goes well when stuffed in sandwiches with other veggies.
NOTES - * Using warm oil will enhance the taste.
* You can add lemon juice in this recipe. It helps to keep the onions fresh. But it's totally optional.
