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Pani Pyaaj ko Achaar
Pani Pyaaj ko Achaar, or water onion pickle, is a unique and refreshing Nepali pickle made from small onions preserved in a brine solution, often with spices. It offers a tangy, slightly pungent, and savory flavor profile, making it a popular accompaniment to meals.
๐ง ์ฌ๋ฃ
- 500 g Small Onions (Pearl Onions)(peeled)
- 2 cups Water(boiled and cooled)
- 3 tbsp Salt(or to taste)
- 4 tbsp Vinegar(white vinegar)
- 2 tbsp Mustard Oil(lightly heated and cooled)
- 2-3 Green Chilies(slit)
- 1 inch Ginger(thinly sliced)
- 4-5 cloves Garlic(peeled)
- 0.5 tsp Turmeric Powder
- 0.5 tsp Red Chili Powder(optional)
- 1 tsp Cumin Seeds(lightly roasted)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Make a small slit on each onion, ensuring not to cut all the way through. This helps the brine penetrate.
๐ก ์ ๋ฌธ๊ฐ ํ: Soaking onions in cold water for 10-15 minutes can help reduce their pungency. - 2
In a clean glass jar, combine the slit onions, green chilies, ginger slices, and garlic cloves.
- 3
In a separate bowl, mix the cooled boiled water, salt, vinegar, and lightly heated and cooled mustard oil.
- 4
Add turmeric powder, red chili powder (if using), and roasted cumin seeds to the brine mixture. Stir well.
- 5
Pour the brine mixture over the onions in the jar, ensuring the onions are fully submerged. If needed, add a little more cooled boiled water.
- 6
Close the jar tightly and let it sit at room temperature for 2-3 days for the initial fermentation and flavor development. Then, transfer to the refrigerator.
๐ก ์ ๋ฌธ๊ฐ ํ: The pickle will be ready to eat after a few days, but the flavor continues to develop over time. - 7
The Pani Pyaaj ko Achaar can be served as a condiment with rice, dal, or other Nepali dishes. It has a shelf life of several weeks in the refrigerator.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse small, firm onions for the best results.
- โEnsure all ingredients and containers are clean to prevent spoilage.
- โAdjust the amount of salt, vinegar, and chilies to your taste.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some variations include adding other spices like fenugreek seeds or mustard seeds.
- A touch of sugar can be added to balance the tanginess.