Pyaz ka Achar
Equipment
- Bowl
- Jars
- Deep Pan
Ingredients
- 20 baby (pearl) onions
- 250 ml Malt (white) vinegar (1 cup)
- 200 g Jaggery or soft brown sugar (1 cup)
- 1 teaspoon Chili powder
- 1 teaspoon Cumin seeds crushed
- 1 teaspoon Garam masala
- 6 Garlic cloves crushed
- Salt
Instructions
- Put the whole onions in a large bowl.
- Then season with salt and mix together.
- Put them in sterilized jars and tie muslin (cheesecloth) over the top, then leave in a sunny or warm place for 2 days, shaking daily.
- Open the jars and drain the onions and place them on kitchen paper (paper towels) for about 2 hours.
- Put the vinegar in a deep pan, add the jaggery, all the spices, and garlic and season with salt.
- Then bring to the boil and cook for about 10 minutes.
- Add the onions and cook for a further 5-10 minutes.
- Remove from the heat and allow it to cool overnight.
- The next day, put the mixture into sterilized jars, cover with muslin and leave on the windowsill for a week, shaking it daily.
- It will be ready to eat after 7-10 days.
Nutrition
Serving: 1kgSodium: 68mgCalcium: 268mgVitamin C: 50mgVitamin A: 632IUSugar: 197gFiber: 13gPotassium: 1028mgCalories: 1048kcalSaturated Fat: 1gFat: 2gProtein: 9gCarbohydrates: 236gIron: 5mg
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