Basar ji Khatairn | Zero oil Sindhi onion pickle | Sandhyal Basar | How to make Sindhi onion pickle with step by step instructions

Basar ji Khatairn | Zero oil Sindhi onion pickle | Sandhyal Basar recipe is a water-based pickle like Zero oil carrot pickle without a single drop of oil used. This has a  limited shelf life but is quick to make.

Unlike other pickles this requires  just a few handy ingredients and very easy to make.

Basar ji Khatairn|Zero oil Sindhi onion pickle|Sandhyal Basar means what

Basar in Sindhi means Onions and khatarin means pickle. It’s also known as sandhyal basar (pickled onions).

Summers are synonyms to these kind of pickles in most Sindhi homes. Earlier I have shared few of traditional pickles like –

Potli wala pickle

Aam ki launji

Shalgam ka achar

Sirke Wale pyaz

and Pickled jalapenos.

Process to make Basar ji Khatairn|Zero oil Sindhi onion pickle | Sandhyal Basar

Peel the onions, wash and tap dry with a clean cloth. Put a cross Mark on top of onions as shown in the picture.

In a big bowl add prepared onions. Add Rai ki kuria / mustard powder, salt, turmeric powder and red chili powder.

Top it up with boiled and cooled water.

Now transfer this to a clean sterilized glass bottle.

Close the lid and keep this under the Sun to mature for 3 to 4 days.

Make sure to shake and mix with a clean dry spoon everyday so that flavors seep in each and every onion.

Check after the stipulated time and
your zero oil onion pickle should be ready to eat.

Notes :

1. For the flavor you can add chopped fresh green garlic leaves. I haven’t.

2. You can substitute Rai ki kuria, (an essential ingredient to make this pickle) with coarsely pounded black mustard seeds to make this pickle.

3. To make this pickle I have used white baby onions. However, you can use any small size onion variety.

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Basar ji Khatairn | Zero oil Sindhi onion pickle | Sandhyal Basar

Basar ji Khatairn | Zero oil Sindhi onion pickle | Sandhyal Basar is a traditional pickle recipe that is passed down generations. This recipe is a water-based pickle like without a single drop of oil used. This has a  limited shelf life but is quick to make.

Prep Time10 minutes mins

Cook Time0 minutes mins

Maturing of pickle4 days d

Course: pickles

Cuisine: Sindhi, Indian

Keyword: Basar ji khatairn, pani wari khatairn, sindhi onion pickle, zero oil pickle

Servings: 10

Author: Lata Lala

Ingredients

• 2 tbsp Rai ki kuria or Mustard powder Freshly ground
• 15-20 White Onions small sized
• 2 tsp Red chilli powder
• 1 tsp Turmeric powder
• Salt to taste
• 3 cups of water boiled and cooled

Instructions

• Peel the onions, wash and tap dry with a clean cloth. Put a cross Mark on top of onions as shown in the picture.
• In a big bowl add prepared onions. Add Rai ki kuria / mustard powder, salt, turmeric powder and red chili powder.
• Top it up with boiled and cooled water.
• Now transfer this to a clean sterilized glass bottle.
• Close the lid and keep this under the Sun to mature for 3 to 4 days.
• Make sure to shake and mix with a clean dry spoon everyday so that flavors seep in each and every onion.
• Check after the stipulated time and
• your zero oil onion pickle should be ready to eat.

Notes

1. For the flavor you can add chopped fresh green garlic leaves. I haven't.

2. You can substitute Rai ki kuria, (an essential ingredient to make this pickle) with coarsely pounded black mustard seeds to make this pickle.

3. To make this pickle I have used white baby onions. However, you can use any small size onion variety.

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