Pickled Red Onion recipe

Visiting restaurants is always fun, coz it’s with our loved ones. I do have this curiosity about whatever I eat. I am like this dish has these spices or that…. all in my mind. While my family is enjoying their food I am guessing or sometimes I go and ask the staff.

Ok…this is not about me but the story behind the making of this pickled onion. I was so fascinated by the colour n taste. Decided in my mind that I am going to make this….but it took a bit long. Never mind

Making this pickled onion is so very easy. One needs shallots/onions which are preserved in vinegar and stored in the refrigerator.


Why buy it from the store when you can make it without preservatives. Give your family the best, no more packed food.

Can be used for 10 days if kept in the refrigerator.

So! which onions can be used?

The best I would suggest is the small onion, which tastes a bit different. Not the white ones they are too sweet.

Which jar to use?

The glass jar is the best to pickle any food. Even if you have food grade plastic jar don’t use it. Glass is best.

How do you get that pink colour?

Oh…yes… you guessed it right it’s the beetroot, which gives the colour 😉

How many days does this last?

No worries this will last for 10 days if stored in the refrigerator.

Let’s get the recipe

#purvanchaltadka #foodblogger #pickled #pickledonion

Pickled Red onion


  • 4 to 5 small red onion
  • 4 to 5 black pepper
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 1 cup vinegar
  • 3 to 4 green chilli
  • 1 tablespoon beetroot chopped


  • First, give a small slit to the onions
  • Take a glass jar to add the onions, green chilli, black pepper, beetroot, salt, sugar and vinegar
  • Mix it well with a spoon.
  • Close the lid and keep it untouched for 12 to 15 hours.
  • Then refrigerate it and enjoy it with your naan, kulcha or piping hot rice.
  • So next time definitely try this recipe

Amla pickle/ How to make Amla Achar/Indian gooseberry pickle

Winter is here and making instant achar with seasonal produce is really healthy, eating pickle in winter has a different feel altogether. Making these lovely pickle is damm easy,give it a try and you won’t fail trust me☺..As i did not fail with this recipe .Amla has many benefits the most important one is hair and skin…And you might know its best in vitamin c.Every Indian will understand the importance of achar or pickle in their diet,as said before also pickles help in digestion.
I love making pickles or achar in small quantities n not storing them for too long
Pickles are the heart of any Indian thali


  • 1/2 kg Amla /Indian gooseberry
  • 1 cup mustard oil
  • 1/2 tablespoon meethi seeds
  • 1/2 tablespoon Haldi powder
  • 1 tablespoon fennel seeds
  • 1/2 tablespoon ajwain
  • 1 tablespoon hing (asafetida)
  • 3 to 4 yellow mustard seeds
  • 1 1/2 tablespoon red chilli powder
  • 3 tablespoon coriander powder
  • 3 tablespoon Achar masala (optional)
  • 5to 6 tablespoon salt or as per taste
Spices or masalas can be increased according to one’s taste and texture


  • Boil amla for 5 minutes or till its done don’t  over cook it
  • Remove from heat and drain the water
  • Cut Amla into wedges
  • Discard the seeds of Amla

  • Take a pan heat mustard oil till smoke appears
  • Switch off the flame and let the oil cool for sometime,say for 2 minutes
  • meanwhile dry roast fennel and meethi seeds
  • grind them into coarse powder,keep aside and keep little fennel (whole) to add
  • dry roast ajwain separately  and keep aside
  • Dry roast yellow mustard seeds till light brown and grind into powder
  • Combine haldi powder,red chilli powder,fennel and meethi powder, hing,ajwain,mustard oil , yellow mustard seeds fennel seeds and  salt
  • Add in achar masala if you want it to be more spicy  (i have added masala)
  • Mix well
  • Add in the Amla wedges,again give it a nice mix so that Amla gets coated with all the spices

  • Once it is cooled down completely,transfer them into any glass jar 
  • Keep it in sun for 3 to 4 days if possible,or otherwise let it remain indoors cover with cloth or lid
  • Amla Achar will be ready to eat after 4 to 5 days
  • One can eat them after 4 hours also,but it takes 4 to 5 days time to melt and soak in all the spices
  • Store it in air tight container,and while using spoon ,make sure its not wet as any type of moisture will spoil the pickle
  • Your Amla Achar/Gooseberry Pickle is ready to enjoyed with parathas and rotis
Buy good quality of Amla. Good quality means without too much spots on it
The jar in which you store your pickles should be completely floating with oil,it doesn’t get spoiled. If oil is less ,chances are there of them getting spoiled

Kathal aur Aam ka achar/jackfruit n mango pickle

Did you know…pickles help our digestive system and are not harmful for our health if eating in right quantity, It really amazes me how our ancestors knew the way of preserving pickles without any chemical used.They made it natural n healthy and passed it on the next generation, pickles were made without any preservatives n would last for years with the same taste n quality .this achar or pickle is the one made in purvanchal region ,as jackfruit is in abundance in summers.Summers are the time for any pickle to be made.

There’s a myth going around about pickles ie.they are unhealthy, mind you any thing in excess is harmful for our body.

In fact pickles should be included in our daily diet for its health benefits. Our ancestors weren’t fools to put their blood n sweat in something that is harmful for the next generation

Many call pickle as side dish,I don’t agree with this ,such a huge combination of spices and flavour how can it be side dish….nope

They give life to any thali,food.This is my husband’s favourite achar and the first one on the blog..lets see the recipe

Kathal ka achar


1 Kg jackfruit chopped

1 kg raw mango chopped

200 gm salt or as per taste

600 gm mustard oil

50 gm fennel powder

50 gm yellow sarso(mustard)

2 tablespoon turmeric powder

4 to 5 tablespoon red chilli powder

50 gm kalonji seeds(onion seed)

2 tablespoon hing(asafoetida)

250 gm achar ka masala(I have used Rambandhu achar masala)this is much spicy than other achar masalas


I have got chopped jackfruit and mango from the market ,so its hassle free for me but if you are chopping at home do apply oil in your hands and the knife for smooth cutting

First step that you will do is to steam the jackfruit ,take your pressure cooker wash the jackfruit and cook with little water without taking the whistle of the cooker,just steam for 2 to 3 minutes

Drain the water and spread the jackfruit on any sheet or cloth and sundry it for 5 hours,there should not be any moisture in the jackfruit

once its done,in a big bowl take both raw mango and steamed kathal apply turmeric and salt and keep for 1 day in the sun,use only glass or ceramic ware


Preparing the masala

Take a pan,dry roast the fennel seed and set aside for cooling

in the same pan dry roast the kalonji seeds and keep aside

Now in a mixer jar grind fennel seeds and yellow mustard coarsely

Take big pan add the sun-dried mango and jackfruit with fennel and yellow mustard powder

Add turmeric,red chilli powder,achar masala powder,kalonji seeds and hing give it a nice mix


Pour in the mustard oil with salt as per taste

Remember the achar should be dipped in oil completely till the top or else it may get spoiled very soon

after mixing in the spices do keep it covered in the sunlight for 5 to 6 days


After sundrying your kathal ka achar is ready to eat

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