1 Kg Onions (Pyaj), small 10 teaspoons coarse mustard powder 8 teaspoons aniseed powder 4 teaspoons white cumin powder 2 teaspoons ground spices 3 teaspoons Red chili pepper (Lal Mirchi) 7 teaspoons Salt (Namak) for onions 2 teaspoons Turmeric (Haldi) 1 teaspoon Onions seeds (Kalonji) Juice of 2 Lemons (Nimbu) 4 teaspoons amchoor 5 to 6 teaspoons Salt (Namak) for the masala 1 1/2 cups Oil (Tel) (for narrow bottle) 1 teaspoons Black Salt (Kala namak)
How to make onion pickle:
Peel the brown layer from the onions.
Slit into four, keeping intact at the base.
Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
Heat the oil till smoky and cool.
Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
Fill the masala in the onions and pack in a tall jar.
Then pour the rest of the oil over them.
Put 1 teaspoon salt on top and keep aside for 12 days and serve.