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.
Servings 10
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.