Pickled Onions Indian Home Style
Discover the vibrant tang of *Pickled Onions Indian Home Style*, a quick and flavorful condiment that adds a zesty twist to your meals. This authentic recipe features pearl onions infused with a tangy pickling brine of white vinegar, spices like mustard and fenugreek seeds, and a dash of turmeric and chili powder for that earthy, fiery kick. Optional additions like beetroot lend a gorgeous pink hue, while green chilies and garlic add layers of bold, aromatic flavors. Ready in just 24 hours, these pickled onions make the perfect accompaniment to Indian favorites like curries, parathas, and biryanis. Easy to prepare and bursting with bold, spiced goodness, this recipe is a must-try for amateur and seasoned cooks alike.
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Recipe Information
Ingredients
- 500 grams Pearl onions (or small red onions)
- 250 ml White vinegar
- 250 ml Water
- 2 tablespoons Salt
- 1 tablespoon Sugar
- 1 teaspoon Whole mustard seeds
- 0.5 teaspoon Fenugreek seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 pieces Green chilies (sliced lengthwise)
- 5 pieces Garlic cloves (optional, whole or sliced)
- 4 pieces Beetroot slices (optional, for color and flavor)
Instructions
Peel the pearl onions by cutting off the tips and gently removing the outer skin. Rinse them well in cold water and set aside.
In a medium saucepan, combine the water, white vinegar, salt, and sugar. Heat the mixture over medium flame, stirring occasionally until the sugar and salt dissolve completely. Remove from heat and let it cool slightly.
In a small dry pan, lightly toast the mustard seeds and fenugreek seeds on low heat until aromatic. Remove from the heat immediately to avoid over-toasting. Set aside.
In a clean, dry pickling jar or large bowl, layer the peeled pearl onions, green chilies, garlic cloves (if using), and beetroot slices (if using).
Sprinkle the toasted mustard seeds, fenugreek seeds, turmeric powder, and red chili powder evenly over the layered ingredients.
Pour the slightly cooled vinegar solution over the onions and spices until they are completely submerged. Stir gently to ensure everything is evenly distributed.
Close the jar with an airtight lid, or cover the bowl with plastic wrap. Place the jar in a cool, dark place or the refrigerator for at least 24 hours to allow the flavors to meld.
Taste the pickled onions after 24 hours. For a stronger flavor, allow them to sit for another day or two before serving.
Serve the pickled onions as a condiment alongside Indian dishes like curries, parathas, or rice. Store leftovers in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14462 mg | 629% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 62.7 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2377 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
