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