This pickle was on my “to do” list for more than year 😉
I have very happy memories of this pickle making at hometown, Jabalpur, Madhya Pradesh, India.
Made this pickle from my memories of aromas, taste buds, the infused flavors since mom couldn’t locate the recipe
The day this pickle was packed into my tiffin -box, while in school, their used to be an unholy scramble among my school -mates to get to my tiffin -box first 😀
Shallots, in itself is strongly aromatic. So spices used should compliment that aroma not contradict 😉
These are the shallots i used for the pickle. In case it is not available, use button onions 🙂
Shallot picture courtsey : Google
Here’s what i did……
500 gms – shallots/ button onions
2 tsp – cumin powder
1 tsp – garam masala
5 tsp – mustard seeds
½ tsp – nigella seeds
4 tsp – fennel
1 ½ tsp – red chilli powder
1 tsp – turmeric
2 tsp – dried mango powder (amchoor)
3 ½ tsp + 3 ½ tsp – salt
½ tsp – black/rock salt
1 cup – mustard oil ( adjust according to need)
1 lime juice
Peel and slit the shallots into four, keeping the base intact. Rub 3 ½ tsp salt and keep it overnight or at least for 6 hours.
Grind together the cumin, mustard, fennel, nigella. Add the chilli powder, dried mango powder, turmeric , 3 ½ tsp salt and garam masala.
Heat oil to the smoking point and then allow it to cool.
Add the lime juice and 1 ½ tsp oil to the mix. Drain the water out of the shallots and fill the masala mix into them. Place the shallots in a sterilized jar and pour the oil over it. Shallots should be well covered by oil. Heat extra oil beforehand, if required.
Sprinkle the rock salt on top.
It does not require to sun. keep it in a cool place for 2 weeks before using
Happy pickling !!! 🙂
Cheers !! 😀