Pyaz Ka Achaar
Ingredients
- Quantity: 3.5 kgs. (Appx.)
- 2kgs. small onions
- 500 gms. jaggery (gur)
- 400 gms. salt
- 100 gms. lal mirch powder
- 2cups vinegar (sirka)
- 2tsp. garam masala powder
Method
Peel onions, wash, wipe and dry them in the Sun.
Put it in a martban. Sprinkle salt over it. Mix well together. Cover the mouth of the martban with a piece of cloth and keep in the Sun for two days.
Remove onions from the martban. Spread them on a butter paper (momjama). Dry in the shade.
Put sirka, gur, lal mirch powder and garam masala in a pan on heat. When gur is dissolved and the syrup thickens, remove it from heat.
Cool the syrup and pour in the martban. Add onions. Cover and keep it under the Sun.
Use after a week. Always take out the pickle with a dry and clean spoon .
Peel onions, wash, wipe and dry them in the Sun.
Put it in a martban. Sprinkle salt over it. Mix well together. Cover the mouth of the martban with a piece of cloth and keep in the Sun for two days.
Remove onions from the martban. Spread them on a butter paper (momjama). Dry in the shade.
Put sirka, gur, lal mirch powder and garam masala in a pan on heat. When gur is dissolved and the syrup thickens, remove it from heat.
Cool the syrup and pour in the martban. Add onions. Cover and keep it under the Sun.
Use after a week. Always take out the pickle with a dry and clean spoon .