Tangy Onion Delight

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 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

How to Make Tangy Onion Delight

  • 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.