We are cooking up a treat.
It will be served shortly...
Onion pickle is a great combination of onion, green chilies and tamarind.
Big onions (chopped) :- ½ kg
Green chilies (chopped) :- 4
Garlic (chopped) :- 100 gm
Chili powder :- 2 tbsp
Oil :- 75 ml
Jaggery (crushed) :- 1 small piece
Thick tamarind extract :- 2 tbsp
Salt :- To taste
Curry leaves :- Few
In a pan, heat 50 ml oil and sauté the mixture of green chilies, onions, curry leaves and garlic. Fry until the onions shade transparent.
Put salt and chili powder. Sauté over low heat.
Mix the tamarind water and stir well. Cook on high heat for about 3 minutes.
Add jaggery to the pickle and thoroughly mix.
Transfer this mixture into dry and clean glass bottles. Keep aside.
Heat the leftover oil and pour all over the pickle as a thin coat.
Serve onion pickle with dal-rice or roti.