Onion pickle / shallot pickle

Main Dish
4 servings
10 min
20 min
Very Easy


Number of serving: 4
Small onions(shallots) - 1/4 kg

Tamarind - 2 lemon sized balls

Jaggery - 6 teaspoons

Chilly powder - 3 teaspoons

Salt - 2 tsp

Gingely oil - 75 g

Mustard seeds - 1 teaspoon

Curry leaves

Fenugreek(Vendhayam) - 1/2 teaspoon

Cumin seeds(Jeeragam) - 1/2 teaspoon

Asafoetida(Perungayam) - 1/4 teaspoon


  • Peel the onions and chop them into small pieces. Extract the pulp from tamarind. Fry fenugreek, cumin and asafoetida in a dry pan and powder it finely.
  • Heat the oil in a wok and crackle mustard and drop in the curry leaves too. Add the chopped onions to it and fry till it turns transparent.
  • Then add the tamarind paste, jaggery, salt and chilly powder to it and mix well until it becomes thick(pickle consistency). Finally add the powdered masala and mix well and cook for just two minutes.
  • Aromatic onion pickle is ready to eat. Serve it with curd rice or mix it along with plain rice and eat ;


Onion Pickle / Shallot Pickle, photo 1Onion Pickle / Shallot Pickle, photo 2


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