Basar Ji khatairn| Onion Pickle| No Oil Pickle
Prep time
Total time
Traditional Sindhi Pickle of Onions Pickled in Mustard seeds and water, flavored with fresh green garlic. A zero oil pickle Recipe.
Recipe type: Indian Pickle
  • Baby Onions ( Red onions or white or spring onions ) 500 gm
  • Turmeric powder 2 heaped tbsp
  • Red chilly powder 2 tsp
  • Yellow mustard seeds 3tbsp
  • Salt Approx 2 tsp (more or less).
  • Fresh garlic 25 gm (with green stalks)
  • Water (preferably boiled and cooled)
  1. Peel baby onions and rinse well.
  2. Slit the onions at the broader end to make a *+*
  3. Coarsely pound the yellow mustard seeds.Chop the fresh garlic along with green stalks
  4. Take a sterilized, airtight jar (preferably of glass or porcelain) and mix all the ingredients (The water must be above the levels of Onions)
  5. Keep the jar in sun light or at warm place for 2-3 days.The pickle is ready to be consumed now !
  6. If fresh garlic is unavailable, you can add green stalks of spring onions or even chives.For that missing garlic flavor, just add 2 cloves of crushed garlic.
The same pickle could be made by using carrots (cut in 2" pieces, spring onions, turnips etc.To hurry the pickling process, just blanch the vegetables in hot water with some salt and turmeric powder.Cool and proceed with the remaining steps) In absence of yellow mustard seeds, black mustard seeds can be used, but these tend to impart greyish colour to the pickle) Since there is no oil or high- salt content, this pickle has a short shelf life. Hence it is to be made in small batches, and consumed within 15 days if refrigerated or 7-10 days if kept without refrigeration.
Recipe by Sindhi Rasoi |Sindhi Recipes at