Sindhi Onion Pickle-Basar ji khatairn

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 onion pickle is mandatory in many households.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.

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.

onion_pickle

Scroll below to read the recipe of Sindhi Onion Pickle-Basar ji khatairn

Sindhi Onion Pickle-Basar ji khatairn
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Sindhi Onion Pickle-Basar ji khatairn

Ingredients

  • 500 gm baby onions
  • 1 tsp turmeric powder
  • 1/2 tsp red chilly powder
  • 4 tbsp coarsely powdered yellow mustard seeds
  • 1/4 cup oil
  • 1 cup Water(boiled and cooled)
  • 2 tsp salt

Instructions

  1. Peel onions and rinse well.
  2. Slit onions (criss-cross) from the larger side half way through.
  3. Mix all spices with salt.
  4. Apply spice mix to the onions and let it rest in sun for 2-3 hours.
  5. Take a sterilized glass jar and mix the remaining spice with onions.
  6. Add oil ,water and keep the jar in sunlight or warm place for 2-3 days(in winters it might take around a week)
  7. Keep the jar in sunlight or warm place for 2-3 days.
  8. The pickle is ready to be consumed.

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.

https://www.secondrecipe.com/onion-picklesindhi-style/

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2 Responses

  1. himanshu
    | Reply

    Bhavana, great recipes, very well illustrated and written.

    • bhavana bhatia
      | Reply

      Thank you Himanshu

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