5 from 1 vote

Onion pickle, or Peyaj ka Achar, is made from onions, beetroot, tomatoes, and an assortment of whole spices and spice powders. It is quick and easy to make onion pickle at home following the steps explained in my recipe.

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KEY TAKEAWAYS

Onion pickle is a delicious and flavorful traditional Indian condiment.
Use an airtight glass container to store the pickle in a cool dark place. Refrigerating it is optional for enhancing its freshness and shelf life.

This pickle accompanies well with roti, paratha, naan, pulao, biryani, different types of curries, samosas, pakoras, grilled or barbecued meats, sandwiches, wraps, salads, dosa, and idli.
Onion pickle typically offers a spicy, tangy, and savory taste with a hint of sweetness.
A closely similar taste as onion pickle is derived from radish pickle, carrot pickle, lime pickle, garlic pickle, chili pickle, and mango pickle.

This pickle recipe came from a dry fruit shop assistant I met during Diwali shopping. She was arranging packets while eating something between customers. I asked her what it was, and she said it’s her favorite festive pickle and parathas. I requested the recipe for the pickle and she wrote it on the back of a bill.

I made it during the holidays. My husband said it had richness, and the boys loved the crunch. Now, it is our regular pickle during festivities. That brief moment reminded me that sparkle isn’t just in lights and sweets—it hides in hardworking hands that celebrate in their own quiet way.

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 1/3^rd 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.