Embark on a culinary adventure with the tantalizing flavors of Onion Pickle, or Peyaj ka Achar.
This traditional Indian condiment brings together a symphony of spices, creating a bold and dynamic flavor that achieves a perfect balance of spiciness, tanginess, and subtle sweetness.
Follow this step-by-step guide to craft your own homemade onion pickle, where ingredients like beetroot, tomatoes, and a unique spice blend play pivotal roles.
KEY TAKEAWAYS
- Onion Pickle, or Peyaj ka Achar, offers a perfect balance of spiciness, tanginess, and subtle sweetness, creating a bold and dynamic taste.
- The recipe incorporates distinctive elements like beetroot, tomatoes, and a handcrafted spice blend to elevate the traditional pickle-making experience.
- Pro tips guide you through essential techniques, from beetroot infusion to spice roasting, ensuring optimal taste, texture, and longevity of your homemade onion pickle.
- Explore a world of culinary possibilities by serving Onion Pickle with Indian bread, rice dishes, curries, snacks, grilled meats, sandwiches, wraps, salads, dosa, and idli.
- Enjoy the delightful journey of pickle-making, celebrating tradition, and savoring the rich flavors crafted through patience, unique ingredients, and a touch of sun-soaking magic.
How to Make Onion Pickle? (Step by Step Guide with Images)
Step 1: Add 2 cups of water into a wok. Then add 1 piece bay leaf, 1 piece clove, 1-piece green cardamom, 1 small piece cinnamon stick, 2 small pieces of beetroot and ½ tbsp salt. Mix everything and keep it under high flame till it boils.
Step 2: When it comes to boil add 2 pieces of Tomatoes in to it. Then boil it for 5 to 7 mins. Then turn off the flame.
Step 3: Now strain everything with a strainer.
Step 4: Now add the tomatoes and garlic into a mixer grinder. Add ½ tsp sugar, ½ tbsp salt and ½ tsp rock salt. Now make a fine paste of it.
Step 5: Take the 2 pieces of onion and cut it into small pieces and separate the each of the skins and add them into the lukewarm strained beetroot & spices water. This will soften the onions and add extra color to it. Leave it for 2 hours.
Step 6: Now take the tomato paste and cook it in a pan under medium flame. Cook it till it caramelizes and the tomato pulp is thickened. Turn off the flame. Let it cool and settles down.
Step 7: Now take ½ tsp fennel seeds, ½ tsp coriander seeds, 5 pieces Red chilis, ½ tsp fenugreek seeds, ½ tsp cumin seeds and ¼ tsp nigella seeds.
Step 8: Now take a pan and dry roast it under medium to low flame till it turns brownish in color. Turn off the flame.
Step 9: Now add all the spices into a mixer jar and make a fine powder out of it.
Step 10: Now take a mixing bowl and add 1/3rd cup mustard oil, then the home-made spice mix, 1 tbsp mustard powder, ½ tsp turmeric powder, 2 tsp red chili powder and ½ tsp asafoetida powder.
Step 11: Now add the tomato pulp into the mixing bowl.
Step 12: Now mix everything every well.
Step 13: Add 2 tsp white vinegar into it and mix it well. Then again add 2 tsp white vinegar into it and mix it well. Now mix everything very well.
Step 14: Now add the onions into a mixture and mix it well.
Step 15: Your onion pickle is ready. Place it in the sun for a day before enjoying this delightful pickle.
Pro Tips for Making Onion Pickle
Beetroot Infusion: Including beetroot in the boiling process not only adds color but enhances the flavor. Ensure to strain the water to use in the pickle later.
Tomato Paste Caramelization: Slowly caramelizing the tomato paste adds depth and richness to the pickle. Allow it to cool before incorporating it into the mixture.
Onion Softening Technique: Soaking the cut onions in lukewarm strained beetroot water for two hours not only imparts color but also softens the onions, ensuring a pleasant texture in the final pickle.
Spice Roasting: Dry roasting the spice mix intensifies the flavors. Be cautious not to burn them; aim for a brownish color for optimal taste.
Homemade Spice Blend: Creating your spice blend from roasted fennel seeds, coriander seeds, red chilies, fenugreek seeds, cumin seeds, and nigella seeds adds a personalized touch to the pickle.
Mustard Oil Magic: The distinctive flavor of mustard oil enhances the overall taste. Ensure the oil is well-mixed with the spice blend for a uniform and flavorful pickle.
Sun-Soaking Finishing Touch: Allowing the pickle to soak up the sun for a day enhances the melding of flavors. This step is crucial for achieving the desired taste and texture.
Patience is a Virtue: While making the pickle, take your time at each step. Patiently caramelizing the tomato paste, roasting spices, and allowing the pickle to settle and soak up flavors will yield a more delicious end result.
Adjust Vinegar to Taste: The white vinegar not only acts as a preservative but also adds a tangy kick. Adjust the quantity based on your personal preference for acidity.
Store in airtight containers: Once prepared, store the pickle in clean, airtight containers to preserve its freshness and flavors. This will also help the pickle last longer.
Storing Tips for Onion Pickle
Airtight Containers: Transfer the prepared onion pickle into clean and dry airtight containers. This prevents external odors from affecting the pickle and helps maintain its freshness.
Cool and Dry Place: Store the airtight containers in a cool, dark, and dry place. Exposure to sunlight or heat can alter the flavors and reduce the shelf life of the pickle.
Refrigeration Option: For longer shelf life, consider refrigerating the onion pickle. Cold storage helps preserve the pickle’s texture and taste, especially during warmer months.
Avoid Moisture: Ensure that the containers are completely dry before adding the pickle. Moisture can lead to spoilage and the growth of unwanted microorganisms.
Use Clean Utensils: When serving or extracting portions from the container, always use clean and dry utensils. This prevents contamination and extends the life of the pickle.
Top Layer of Oil: If storing in the refrigerator, make sure there’s a thin layer of mustard oil or any oil used in the pickle covering the top. This creates a protective barrier against air and helps preserve the pickle.
Check Regularly: Periodically check the pickle for any signs of spoilage, off odors, or changes in color. If any such signs appear, it’s advisable to discard the pickle.
What to Serve with Onion Pickle?
Indian Breads (Roti, Paratha, Naan): The spicy and tangy flavors of onion pickle complement Indian bread varieties like roti, paratha, or naan. It adds an extra zing to the meal.
Rice Dishes (Pulao, Biryani): Onion pickle pairs well with rice-based dishes such as pulao and biryani. The pickled onions can be a flavorful condiment on the side.
Curries and Gravies: Enhance the taste of curries and gravies by serving onion pickle as a side. The pickled onions provide a refreshing contrast to the richness of these dishes.
Snacks (Samosa, Pakora): Enjoy the pickle with traditional Indian snacks like samosas or pakoras. The crunchy and spicy pickle adds an exciting element to the snack experience.
Barbecue and Grilled Meats: Onion pickle can be a fantastic accompaniment to grilled or barbecued meats. Its bold flavors can cut through the richness of the meat, creating a delightful combination.
Sandwiches and Wraps: Add a spoonful of onion pickle to sandwiches or wraps for an extra burst of flavor. It works well with both vegetarian and non-vegetarian options.
Salads: Use the pickle to spice up salads. The pickled onions can serve as a zesty topping, adding a punch to your favorite greens.
Dosa and Idli: Enjoy onion pickle with traditional South Indian dishes like dosa or idli. The tangy and spicy elements complement the mildness of these dishes.
How Does Onion Pickle Taste?
Onion pickle boasts a bold and dynamic flavor profile, featuring a perfect harmony of spiciness, tanginess, and subtle sweetness.
The pickling process infuses the onions with a rich blend of aromatic spices, including fennel seeds, coriander seeds, fenugreek seeds, cumin seeds, and nigella seeds, all dry-roasted for intensified flavors.
Caramelizing the tomato paste adds a sweet and savory depth, complemented by the distinctive pungency of mustard oil.
The result is a well-balanced condiment with a satisfying texture, as the pickled onions, softened in beetroot-infused water, absorb the intricate blend of spices, creating a tantalizing combination.
Onion Pickle Alternatives
Elevate your culinary journey by exploring alternative pickles to the classic Onion Pickle.
- Radish Pickle (Mooli ka Pickle)
- Carrot Pickle (Gajar ka Achar)
- Lime Pickle (Nimbu ka Achar)
- Garlic Pickle (Lehsun ka Achar)
- Chili Pickle (Mirch ka Achar)
- Mango Pickle (Aam ka Achar)
Recipe Card
Onion Pickle | Peyaj ka Achar
Ingredients
- 2 pieces Onion
- 1 piece Bay leaf
- 1 piece Clove
- 1 piece Green cardamom
- 1 piece Cinnamon stick
- 2 pieces Beetroot small
- 3 pieces Garlic cloves
- 1 tbsp Salt
- 2 pieces Tomato
- ½ tsp Sugar
- ½ tsp Rock salt
- 2 pieces Onion
- ½ tsp Fennel seed
- ½ tsp Coriander seed
- 5 pieces Red chili
- ½ tsp Fenugreek seed
- ½ tsp Cumin seed
- ¼ tsp Nigella seed
- ⅓ cup Mustard oil
- 1 tbsp Mustard powder
- ½ tsp Turmeric powder
- 2 tsp Red chili powder
- ½ tsp Asafoetida powder
- 4 tsp White vinegar
Instructions
- In a wok, pour 2 cups of water. Add 1 bay leaf, 1 clove, 1 green cardamom, a small cinnamon stick, 2 small beetroot pieces, and ½ tbsp salt. Mix well and bring it to a boil on high flame.
- Once it boils, add 2 tomatoes. Boil for 5-7 mins and turn off the flame.
- Strain everything using a strainer.
- Put the tomatoes and garlic in a mixer grinder. Add ½ tsp sugar, ½ tbsp salt, and ½ tsp rock salt. Make a fine paste.
- Cut 2 onions into small pieces, separate the skins, and add them to the lukewarm strained beetroot & spices water. This softens the onions and adds color. Leave for 2 hours.
- Cook the tomato paste in a pan under medium flame until it caramelizes and thickens. Turn off the flame. Let it cool and settle.
- Take ½ tsp fennel seeds, ½ tsp coriander seeds, 5 red chilis, ½ tsp fenugreek seeds, ½ tsp cumin seeds, and ¼ tsp nigella seeds.
- Dry roast them in a pan under medium to low flame until brownish. Turn off the flame.
- Put all the spices into a mixer jar and make a fine powder.
- In a mixing bowl, add 1/3rd cup mustard oil, the homemade spice mix, 1 tbsp mustard powder, ½ tsp turmeric powder, 2 tsp red chili powder, and ½ tsp asafoetida powder.
- Add the tomato pulp to the mixing bowl.
- Mix everything very well.
- Add 2 tsp white vinegar and mix well. Then add another 2 tsp white vinegar and mix thoroughly.
- Add the onions to the mixture and mix well.
- Your onion pickle is ready! Place it in the sun for a day before savoring this delightful pickle.
Notes
Nutrition Info (Estimation Only)
Conclusion
As your journey in pickle-making unfolds, the Onion Pickle emerges as a star in the realm of Indian condiments.
The rich blend of spices, the meticulous crafting process, and the final touch of sun-soaking create a pickle that is not just a condiment but a culinary experience.
Store it wisely with our pro tips, and explore the world of pickles further with alternatives like Radish Pickle, Carrot Pickle, and more.
Elevate your dining moments by serving this Onion Pickle with various dishes, savoring the perfect harmony of flavors.
