An easy way to brighten up sandwiches, burgers, salads, tacos or nachos. Thinly sliced red onions pickled in tamarind juice with spices. Check it out the onion pickle recipe here!!
[one_third] Prep Time: 1 month[/one_third] [one_third]Cook Time: 5 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 500 gm big Onions
- 100 gm garlic
- 4 green chilies
- 2 tbsp red chili powder
- 75 ml gingilly oil
- 2 tbsp thick tamarind juice
- 1 small piece of jaggery
- few curry leaves
- salt to taste
[/tab] [tab]Yield: 8 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Finely chop onions, garlic and green chillies.
Heat 50 ml of oil in a pan and saute the above mix and curry leaves till the onions turn golden brown.
Add chilly powder, salt and saute again in low flame.
Add the tamarind water and cook for 3 minutes in a high flame.
Finally crush the gaggery piece and add to the pickle. Mix thoroughly.
Pour into clean dry glass bottles and keep.
Heat the remaining oil and pour over the pickle as a thin layer. Stays fine for 1 month. Onion pickle is ready to eat.
- Enjoy with burgers, sandwiches or dosa.