Home made Onion Pickle

There's nothing quite like an onion pickle to add some zing to your monsoon meal or your winter aloo/gobi paratha....

Try this one.....I saw this in the newspaper but didn't do anything about it...I usually keep paper cuttings of anything and everything....then I find this recipe staring back at me as a "thonga" paper packet!! Don't know about other places but in kolkata we still use paper packets made of old newspapers , to buy everyday items like eggs, sugar, dals etc from tiny grocery shops  which are situated at every corners of every by lanes.....

So here's the onion pickle for you....

1 kg onions
200 grams raw mango(optional)
50 grams ginger(minced or grated)
50 grams green chillies (minced)
Garlic as per taste (optional)
1/2 tsp asafoetida (hing)
1 1/2 cup mustard oil
8 tsp mustard seeds
1 tsp fennel powder
1/2 tsp cumin seeds
2 tsp ground spices
3 tsp red chilli pepper
12 tsp salt
1 tsp turmeric powder


Ingredients:

Peel the onions. Cut each onion into six narrow pieces. Rub 7 tsp of salt on the onions and keep aside for 4 hours. Drain the water it oozes.

Grind the yellow mustard seeds coarsely and mix the remaining ingredients(ginger, garlic, green chillies, mustard oil, mustard seeds, fennel powder, cumin seeds, ground spices,r ed chilly pepper and turmeric)

Heat the oil until it's smoking hot and then let it cool. Pour it over the pickle in the jar. Add 1 tsp of salt on the top and use it after 4 days. The oil level shouldbe 1/2 to 1 inch above the pickle.

Serve with paratha.

Keep the pickle in an airtight,cool and dry container.Once in a while keep the pickle jar in the sun to sustain its self life.