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
1/2 cup white vinegar
1 heaped tbsp. jaggery or soft brown sugar
1 tsp. garlic paste
METHOD:
- Wipe baby onions on a clean kitchen towel.
- Put them in a glass jar, sprinkle salt and shake.
- Put 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, dry them over a kitchen towel.
- Heat vinegar in a pan.
- Add all other ingredients, cook for 5 minutes.
- Add onions, salt, simmer again for 5 minutes.
- 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.
Making time: 30 minutes (excluding marinating and proving time)
Makes: 300 gms. approx.
Shelflife: 6-7 months
Chutney's Index
