ഈ അച്ചാർ ഉണ്ടെങ്കിൽ വേറൊന്നും വേണ്ട ചോറുണ്ണാൻ|| ഉള്ളി അച്ചാർ || Spicy Onion Pickle

Ingredients:
Onion – 6 medium (Chopped)
Tamarind – Gooseberry sized
Curry leaves
Kashmiri dry red chilly – 8
Dry red chilly – 24
Garlic – 1 big bulb
Ginger – 1 big piece

Gingelly oil / Sesame oil
Mustard seeds – ¾ tbsp
Dry red chilly – 3
Turmeric powder – ¾ tbsp
Fenugreek seeds – 1¼ tsp
Asafoetida / Hing
Vinegar – 4 tbsp

Steps:
Cook the onion along with tamarind, curry leaves and salt adding 3 cups water.
Cover and cook till the onion turn soft.
Switch off and let it cool.

Heat a pan and dry roast fenugreek till golden.
Switch off and powder in a mortar and pestle.
Set aside.

Grind the onion mixture, along with Kashmiri dry red chilly, dry red chilly, garlic and ginger.
Grind in batches.

Heat oil in a pan.
Add mustard seeds and let it splutter.
Add dry red chilly and curry leaves,
On low flame, add turmeric powder and sauté till the raw smell goes away.
Add the ground onion paste.
Increase the flame and cook covered till the mixture becomes dry.
Once it becomes dry, reduce the flame to medium and add fenugreek powder, asafoetida and salt.
Add more oil, if required.
Add vinegar and saute till the oil separates.
Switch off when the oil separates not just from the sides, but also from the center.
Enjoy the pickle with rice or kappa puzhungiyath

This pickle stays good for a month at room temperature.

Try these pickles also:
Garlic pickle – http://y2u.be/6m32y0n0BNw
Mixed vegetable pickle – http://y2u.be/Z8DlFVC_hmI
Lemon pickle – http://y2u.be/QZht0vpc0kI
Lemon dates pickle – http://y2u.be/EeH-h7qSPuU
Dates pickle – http://y2u.be/5WA6sjYDYd4
Instant mango pickle – http://y2u.be/cmK4XB6ThY0
Tomato pickle – http://y2u.be/CRtZL_8Noi8
Mango pickle – http://y2u.be/rFBxuK6z0DA
Ginger pickle – http://y2u.be/sBmZilGD5e8
Carrot pickle – http://y2u.be/R8u4IO08OM4
Bitter gourd pickle – http://y2u.be/BN1HR_f0gv0

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