Pickled Onions (Sindhi basaran ji achaar) | How to make Pickled Onions (Sindhi basaran ji achaar)

By Rina Khanchandani  |  28th Aug 2015  |  
4.8 from 4 reviews Rate It!
  • Pickled Onions (Sindhi basaran ji achaar), How to make Pickled Onions (Sindhi basaran ji achaar)
Pickled Onions (Sindhi basaran ji achaar)by Rina Khanchandani
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    10

    People

200

4





About Pickled Onions (Sindhi basaran ji achaar) Recipe

Summer season cold pickle

Pickled Onions (Sindhi basaran ji achaar) is one dish which makes its accompaniments tastier. With the right mix of flavours, Pickled Onions (Sindhi basaran ji achaar) has always been everyone's favourite. This recipe by Rina Khanchandani is the perfect one to try at home for your family. The Pickled Onions (Sindhi basaran ji achaar) recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Pickled Onions (Sindhi basaran ji achaar) is few minutes and the time taken for cooking is 10 minutes. This is recipe of Pickled Onions (Sindhi basaran ji achaar) is perfect to serve 10 people. Pickled Onions (Sindhi basaran ji achaar) is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Pickled Onions (Sindhi basaran ji achaar). So do try it next time and share your experience of cooking Pickled Onions (Sindhi basaran ji achaar) by commenting on this page below!

Pickled Onions (Sindhi basaran ji achaar)

Ingredients to make Pickled Onions (Sindhi basaran ji achaar)

  • 500g baby onions
  • 2 tbsp mustard seeds powder
  • I tbsp red chilli powder
  • 1/2 tbsp turmeric powder
  • 8 tbsp vinegar
  • Salt to taste
  • Water (preferably boiled and cool)

How to make Pickled Onions (Sindhi basaran ji achaar)

  1. Peel baby onions and rinse well
  2. Slit the onions at the broader ended to make a '+'
  3. Then add mustard seeds powder, red chilli, turmeric, and salt and mix it well
  4. Take a sterilised air tight jar, add all the ingredients (water must be above the level of onions)
  5. Now add vinegar mix well.. And close lid very tightly..
  6. Keep the jar in room temperature for 2 days Then keep it in the refrigerator. Pickle is ready.
  7. Enjoy with roti, koki, paratha, khichadi,, and also with gol gappas..

My Tip:

If yellow mustard seeds are not available, black mustard seeds can be used. This pickle should be consumed within one month

Reviews for Pickled Onions (Sindhi basaran ji achaar) (4)

Munira Kothia2 years ago

Easy &simple
Reply

Hamtaj Shaikh2 years ago

Reply

Sukhmani Bedi2 years ago

Looks delicious!
Reply

Suneel Kumar2 years ago

Tempting
Reply

Cooked it ? Share your Photo