Sindhi Basaran ji khattanr.(onion pickle)

Name: Sindhi Basaran ji khattanr.(onion pickle)
Total time: 1800 s
Yield: 10-12.
Cuisine: Pakistani
Ingredients: 1 kg baby onions; 1 Tbsp methi Dana ground; 2 Tbsp rai Dana (mustard seeds)ground; 1 Tbsp red chilli powder; 2 tsp salt; 2 tsp haldi. (turmeric); 1 kg boil water; 2 Tbsp acitic acid. (sat sirka)

Fatima Mehmood Mughal @cook_19597306

This is typical sindhi recepie being made mostly at Shikarpur, (city of sindh) popular for its pickles. I made it for the first time. Because my husband likes this. Our family friend helped me a lot. She belongs to Rohri. She sent all pure spices of Rohri.
#comunity recipe.
Origin:-SINDH.

Fatima Mehmood Mughal @cook_19597306

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Ingredients

30 min:

10-12.

1 kgbaby onions
1 Tbspmethi Dana ground
2 Tbsprai Dana (mustard seeds)ground
1 Tbspred chilli powder
2 tspsalt
2 tsphaldi. (turmeric)
1 kgboil water
2 Tbspacitic acid. (sat sirka)

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Steps

30 min:

1

Peel and wash onions. Dry on clean cloth and give cross cuts from bottom of onion.
2

Fill dry masala in all onions. Mix all dry ingredients into onions and 1 Tbsp of acidic acid.put in plastic or glass jar or bowl.cover with cloth, set a side for 24 hours.
3

Boil 1 litre water. (agar mineral water Hai tou bhi boil Karen) cool at room temp: over night.
4

After 24 hours add water and 1 Tbsp of acidic acid.Again cover with thin cloth. Next day check all spices and if need any spice, you can increase the quantity.
5

Put for 2 weeks at room temperature, not in sunlight. Shake and mix it daily. When onions gets tender, put in the fridge.
6

Aaj Kal mausam bauhat change ho gai hain Ab achar bahir rakhne se aksar kharab ho jate hain.