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Shallot Pickle

10 Nov

Shallot Pickle.

Shallots are peeled and cooked in oil. They are then cooked in tamarind extract and jaggery. Finally the shallot pickle is finished with spice powders. Serve shallot pickle with yogurt rice or with dal rice etc…
Makes: around 1 Cup of Shallot Pickle.


Shallots 8
Tamarind 2 inch Piece
Jaggery (Grated) 1tsp
Red Chili Powder 1 tsp
Turmeric Powder a big Pinch
Mustard Seeds 1/8 tsp
Fenugreek seeds 3
Asafoetida a Pinch
Salt to Taste
Oil 2 tsps

Method of preparation:

Soak tamarind in 1/8th cup of water. Microwave for couple of seconds to soften the tamarind.
Extract all the juice and discard the pulp.
Remove little bit of both ends and peel the shallots.
Grind 3 shallots with little bit of water into smooth paste.

Heat oil in a pan, add mustard seeds, fenugreek seeds and asafoetida.
Once mustard seeds start spluttering, add peeled shallots, ground shallots and few pinches of salt.
Cook covered on low flame for around 10 minutes or until shallots are cooked.
Uncover, fry briefly, stir in tamarind extract, jaggery, turmeric powder, red chili powder and salt.
Boil for few seconds and remove from heat.
Store in a refrigerator and the pickle stays fresh for around a week or two.
Serve shallot pickle with yogurt rice or with dal rice.
Notes: Prefer small sized shallots.

Suggestions: Adjust jaggery and tamarind according to your preference.
Variations: Check mango yogurt rice and cucumber poha rice.
Other Names: Shallot Pickle, Madras Onion Pickle.