Sunday, June 10, 2007

Onion pickle

1 Kg Onions(small)
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
3 teaspoons Red chili pepper )
7 teaspoons Salt for onions
2 teaspoons Turmeric
1 teaspoon Onions seeds
Juice of 2 Lemons
4 teaspoons amchoor(dry mango powder)
5 to 6 teaspoons Salt for the masala
1 1/2 cups Oil(
1 teaspoons Black Salt

Peel the brown layer from the onions. Slit into four, keeping intact at the base.
Rub 7 teaspoons salt on the onions and keep for 4 hours overnight. Heat the oil till smoky and cool. Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil. Fill the masala in the onions and pack in a tall jar. Then pour the rest of the oil over them. Put 1 teaspoon salt on top and keep aside for 12 days and serve.