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sindhi onion pickle
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4.45 from 20 votes

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.
Prep Time6 hrs
Cook Time20 mins
Course: Pickle
Cuisine: Indian
Keyword: Basar ji khatairn, sandhyala achar, sindhi onion pickle
Servings: 10


  • 500 gm baby onions/shallots
  • 1 teaspoon turmeric powder
  • ½ teaspoon red chilly powder
  • 2-3 tablespoon coarsely powdered yellow mustard seeds
  • ¼ cup oil optional only if you want to make without water
  • 1 cup Water boiled and cooled
  • 2 teaspoon salt


  • 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.


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.