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.

photo of pyaaz ka achaar (onion pickle)
photo of pyaaz ka achaar (onion pickle)
photo of ingredients
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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
25 Mins
Cooking Time: 
15 Min


Onions- 1 kg
Aniseed- 3 tbsp
Chili powder- 3 tsp
Asafoetida- 1 tsp
Salt- to taste
Water- 2 cups
Vinegar- 1 cup
Mustard oil- 200 ml
Peel and chop onions. Boil the water with salt and let it cool down. In a pan heat some oil and add the aniseed seeds first.
After some time when the aniseed has roasted well, add the chopped onions. Saute the onions for a minute and add chili powder, asafoetida and salt.
Now add the vinegar and boiled water mixture. Bring the pickle to a final simmer and switch off the flame.
Cool the pickle and store it in sterilized jars. Use after 15 days by then the pickle would have fermented.