Summers reminds me of special pickles.Sindhi Onion Pickle-Basar ji khatairn is one such traditional recipe. Basar means onion and khatairn means pickle in Sindhi.
Traditional Sindhi pickle is mandatory in many households.This instant onion pickle recipe is very tasty.It is tangy and also helps you beat the heat.No meal is complete without such special tidbits.Flavor packed spoonfuls which make even a bland dish delicious.In olden days, ladies would make various pickles in the backyard.These pickles were multi-purpose recipes.
Pickling and health benefits
Contrary to what people feel,that they are too spicy and oily,pickling is actually good for health.
Picking is a form of fermentation.Fermented foods help your gut immensely.Onion achar or onion pickle is a favourite.
They are loaded with probiotics.
In the olden days,people altered their diet, according to the weather.This would help avoid use of medicines unlike today.
If you are vegan or want to eliminate dairy from your diets or go dairy free,fermented foods helped you with digestion.This pickle especially as onions and salt help you prevent sunstroke.
You also enjoy simple recipes more with a little spoonful of achar.Achaar ke vichar achche hai!
Be it dal rice or khichdi or plain curd rice.
Scroll below to read the recipe of Sindhi Onion Pickle-Basar ji khatairn
Sindhi Onion pickle is an easy summer pickle.Pickled onions are a great relish and add taste to the blandest of curries.
Ingredients
- 500 gm baby onions/shallots
- 1 tsp turmeric powder
- 1/2 tsp red chilly powder
- 2-3 tbsp coarsely powdered yellow mustard seeds
- 1/4 cup oil (optional only if you want to make without water)
- 1 cup Water(boiled and cooled)
- 2 tsp salt
Instructions
- Peel onions and rinse well.
- Slit onions (criss-cross) from the larger side half way through.
- Mix all spices with salt.
- Apply spice mix to the onions and let it rest in sun for 2-3 hours.
- Take a sterilized glass jar and mix the remaining spice with onions.
- Add water and keep the jar in sunlight or warm place for 2-3 days(in winters it might take around a week).The pickle is ready to be consumed.
- Refrigerate once ready.
Notes
Notes Do not add water if you want the pickle to be consumed dry. Addition of water will make it bit thin and liquid. Dry pickle can be stored for a long time at room temperature. If you add water then it needs to be stored in refrigerator.
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Bhavana, great recipes, very well illustrated and written.
Thank you Himanshu
Very testy. Fat free. Full of vitamins. Easy to make.
Yes Ramesh ji..totally agree
Harish Kumar Lalwani
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जिनिजी सिंधी बि अंग्रेजीअ में
अहिड़ा सिंधी,
अच्छा लटा पर खीसा खाली,
बैंक बैलेंस न हुजे भली पर
नवां पर्दा,नओं फर्नीचर हुजे
अहिड़ा डे॒खाव वारा सिंधी,
धन्य आही झूलण जा प्यारा
लखनि में हिकु आहीं तूं सिंधी।