This is a simple instant pickle to add zing to your meal. I enjoy it mostly in summer when you want light food and still spicy. My husband calls it tadka wala onion
Ingredients mentioned below are approximations and you can adjust as per your taste
Ingredients
- 3 large onions – thinly sliced
- 1 teaspoon salt
- 1 teaspoon Turmeric/Haldi
- 1 teaspoon Red chili powder
- 1 teaspoon Deghi Red chili powder for color
- 1 teaspoon Coriander powder/dhania Powder
- 1 teaspoon Amchur Powder/Raw Mango powder
- 1 teaspoon Moti Sauf/Fennel seeds
For Seasoning
- 1 tablespoon mustard oil
- One-fourth teaspoon of Asafoetida /Hing
- 1 teaspoon of Mustard seeds /Rai
- ! teaspoon of Black caraway seeds/Kalonji
Method
1) Dry the onions lightly in fan for 10 min after cutting it
2) Mix all the ingredients apart from seasoning in bowl
3) Heat oil and add hing, rai and Kalonji and when it begins to crackle add it in the onion mixture
4) Let it cool and transfer in an airtight bowl. It will stay fresh for 3-4 days
5) You can add vinegar if you want it to stay longer.
This pickle needs to be stored in the fridge even after adding vinegar. It just increases the shelf life to 15 days and does not alter the taste