"I spent 4 hours peeling baby onions and stuffing them with crushed mustard seeds, chili powder, turmeric and salt - it's a traditional #Sindhi pickle that my grandmother used to make and I made it in her memory while in Bombay. It ferments for 3 days, then you pour jaggery water over and after a week it's perfectly sour to enjoy with many meals. It's got healthy probiotics and the antioxidant turmeric to boast. I wasn't able to carry it home with me so I'll make an easier version with carrot (since you don't have to stuff them)."
Divya Jagasia's Onion Pickle
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INGREDIENTS
1 kg baby silver onions (not sweet onions)
1/4 cup crushed black mustard seeds
1 Tbs ground turmeric
1 Tbs (or less) chili powder
1 Tbs salt
1/4 cup mustard oil
1/3 cup grated jaggery
Filtered water until the top of the jar, about 4 cups
DIRECTIONS
Peel and wash the onions, then create an "x" indent halfway through each onion.
In a bowl, mix together the crushed mustard seeds, turmeric, chili powder, salt, mustard oil and jaggery. Stuff each onion with as much of the mixture as possible. Continue with the rest.
Add the stuffed onions into a quart-size sterilized glass jar and tightly pack them in. Pour filtered water to cover and loosely tighten a lid on top. Leave in a warm place (preferably in the sun) for 2-3 days or until the mixture turns sour. Then keep in the fridge.
Notes:
This recipe is from Divya Jagasia's grandmother who came from Sind, which is now Pakistan but used to be part of India. After the partition, they were forced to leave Sind and move to Bombay, India and the recipe came with them.
- You can make this recipe with carrots instead of onions, which is easier because there's no stuffing required - just throw the spice mix into the jar and mix with the carrots.
- Always keep an eye out for mold and other unwanted bacteria inside the jar. If it tastes funky, throw it. Avoid contamination by using a clean spoon. Keep the water level over the onions to prevent growth.