Pyaaz Ka Achaar (onion Pickle)
I had this pickle the first time at the home of a Kashmiri Pandit in Jammu. It was minimally spiced and my friend's mother told me she just let the onion ferment with some spices. I loved how tangy it then felt and always had the recipe in my mind. And then in between I saw the video of an onion relish which was a complete non-Indian style of pickling onions. I borrowed the idea of using aniseed from this recipe and skipped kalonji seeds. It tasted a bit weird to me in the in initial days because I was not used to mustard oil but after 15 days of fermenting it tastes perfect. This pickle goes well with rotis, parathas and pooris. I did not like it with rice though my friends did have them with rice.