- Submitted by Dahlia
(Chinna Vengaya Urugai, Chinna Vengaya Oorugai, சின்ன வெங்காய ஊறுகாய், Kochu Ulli Achaar)
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Pickle is an important condiment throughout India. Pickles are made with raw mango, lemon and any other vegetable on hand. Pickles create a flavorful and tangy accompaniment to any dish. Today I want to share yet another variety made with small onions known as shallot pickle or ulli achaar.
This pickle is made by cooking small onions (shallots) in a mixture of spices and vinegar. The small onions are peeled and left whole or sliced into halves, depending on personal preference. Vinegar is a key ingredient in small onion pickle, providing the tangy taste and acting as a preservative to extend the shelf life of the pickle. Some people prefer to add tamarind pulp instead of vinegar. A tiny piece of jaggery is also added to balance out the flavors. Here’s the detailed recipe.
Recipe For Small Onion Pickle
Ingredients
- Small onions (Shallots) – 250 gms (peeled)
- Garlic – 50 gms
- Mustard Seeds – 1 tbsp
- Fenugreek Seeds – 1 tsp
- Red Chili Powder – 1-2 tbsp
- Turmeric Powder – ½ tsp
- Salt – 1 tbsp
- White Vinegar – ¼ cup
- Oil – 2 tbsp
- Jaggery – about 1 tsp
Method
- Wash and peel the small onions. I prefer to leave them whole but you can pulse it in a food processor.
- In a pan, dry roast mustard seeds and fenugreek seeds until a nice aroma comes. Be careful not to burn them.
- Once the spices cool down, grind the roasted spices into a coarse powder using a mixie or mortar and pestle.
- Heat oil in a pan over medium heat. Add the small onions and garlic cloves. Saute until they turn translucent.
- If you like a thick masala, take 1 spoonful of this sauteed onions & garlic and grind to a paste.
- Add the ground spice powder, turmeric powder, red chili powder and required salt. Also add the ground onions & garlic. Cook for a couple of minutes.
- Pour white vinegar with this and mix everything together. Let the mixture simmer for about 5 minutes.
- Add jaggery to balance all the flavours. Stir well until it dissolves and switch off.
- Remove from the heat and let the pickle cool down to room temperature. Once cooled, transfer it to a clean, dry jar with an airtight lid.
- Allow the pickle to rest for at least 2 days before consuming. Store in refrigerator for good shelf life.
Serving Suggestion
- Enjoy your homemade small onion pickle with rice, roti, curd rice etc.
Tips
- You can add tamarind pulp instead of vinegar. Also increase the quantity of vinegar as per your taste.
- Adding garlic is a personal choice. You can skip it if you do not prefer.
More Onion Recipes