Ingredients:

• 250 gms – baby onions, peeled, and tips and base snipped off.
• 1/2 tsp – Garam Masala powder
• 1 tsp – Cumin seed powder
• 1/4 cup – chilli powder
• salt to taste
• 1/2cup – white Vinegar
• 1 heaped tbsp – Jaggery or soft Brown sugar
• 1 tsp – Garlic paste

Method:

1. Wipe baby onions on a clean kitchen towel.
2. Keep them in a glass jar, sprinkle salt and shake.
3. Expose jar in the sun, for 2-3 days, taking care to return indoors for the night.
4. Shake each day, by gently tossing onions up and down.
5. Drain and dry them over a kitchen towel.
6. Heat vinegar in a pan.
7. Add all other ingredients, cook for 5 mins.
8. Add onions, salt, simmer again for 5 mins.
9. Cool a little, pour into glass jar, allow to cool completely.
10. Place in sun for 5-6 hours daily for at least a week, shaking jar each day.
11. Place a fine mesh or muslin cloth over mouth while in sun.
12. The pickle is now ready to eat.

Recipe courtesy of Saroj Kering