Sweet & Spicy Onion Pickle (Pyaaz Ka Achaar) Recipe
35 minutes
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About Sweet & Spicy Onion Pickle (Pyaaz Ka Achaar) Recipe
This isn't your average onion pickle! Our South Indian-inspired Pyaaz Ka Achaar boasts a unique sweet and sour flavor profile, thanks to the addition of jaggery and lemon. The aroma is incredible, a delightful blend of spices that will tantalize your taste buds.Enjoy this easy-to-make pickle as a vibrant accompaniment to roti, bread, or even the classic Indian snack, Cholle Bhature. The perfect balance of sweet, sour, and spicy makes it incredibly versatile.Get ready to experience a pickle unlike any other – a flavor explosion in every bite!
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Recipe Time & More
Prep30 minutes
Cook5 minutes
Total35 minutes
Ingredients
For the Onions
- 250 gm Onions small
For the Marinade
- 1/2 tsp Salt
- 1/2 tsp Turmeric Powder
- 1 tbsp Lemon Juice
For the Spice Blend
- 1 tsp Coriander Seeds
- 1 tsp Fenugreek Seeds methi dana
- 1 tsp Fennel Seeds saunf
For the Pickle
- 1.5 tsp Mustard Seeds Powder
- 1/4 tsp Asafoetida hing
- Salt to taste
- Chili Powder to taste, red
- 1/2 tsp Turmeric Powder
- 1/4 tsp Mustard Seeds rai
- 1-2 tbsp Oil vegetable or mustard oil
- 2 tbsp Jaggery grated or powdered
Instructions
Prepare the Onions
- Peel and thinly slice the onions. In a bowl, combine the sliced onions with 1/2 tsp salt, 1/2 tsp turmeric powder, and 1 tbsp lemon juice. Marinate for 1-2 hours, allowing the onions to release their water. Drain the excess water thoroughly and spread the onions on a sieve or plate to dry completely.
Make the Spice Blend
- Dry roast the coriander seeds, fenugreek seeds, and fennel seeds in a pan over medium heat until fragrant. Allow to cool completely then grind into a fine powder using a spice grinder or mortar and pestle.
Prepare the Tadka/Tempering
- Heat 1-2 tbsp oil in a small pan. Add the mustard seeds and sauté until they splutter. Remove from heat and set aside.
Combine and Simmer
- In a pan, sauté the dried onions in 1-2 tbsp oil until slightly softened. Add the mustard seeds powder, red chili powder (to taste), salt (to taste), asafoetida, and turmeric powder (1/2 tsp). Mix well. Stir in the grated jaggery. Add the spice blend and mix thoroughly. Add the tadka/tempering. Cook for 2-3 minutes, stirring constantly.
Finish and Store
- Transfer the onion mixture into a clean, dry glass jar. Let the pickle sit at room temperature for at least 2 days before enjoying. The flavor will continue to develop over time.
Recipe Notes
Expert Tips for the Best Onion Pickle
- For a spicier pickle, add more red chili powder to taste.
- Ensure the onions are completely dry before sautéing to prevent the pickle from becoming watery.
- Using small onions results in a more flavorful pickle; their higher surface area allows them to better absorb the spices.
- Store the pickle in a cool, dark place once it is ready. It will last for several weeks if stored properly. Refrigeration will extend the shelf life.
Recipe Video
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Recipe Nutrition
Calories: 39kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 295mgPotassium: 135mgFiber: 2gSugar: 3gVitamin A: 3IUVitamin C: 6mgCalcium: 30mgIron: 1mg
Richa Gupta
Articles: 214
4 Comments
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Such a lovely dish! Thanks for sharing.
This looks incredible! Thank you.
Yum! This recipe is a must-try.
I am tempted by the pic 🙂