Home » Pickles & Chutneys » Pickled Onions

Translate this page into your language: [google-translator]
| All Recipes.. |

Pickled Onions go so well with the Tandoori Chicken and with most grilled dishes. Pickled Onions can be made instantly and add a wonderful color. And the best part – dropping them in boiling water takes the edge off the onions. Try adding them to burgers for an extra crunch. All we can say is ‘ENJOY’!

Onions – 1/2 small, sliced
Tandoori Masala – 1/2 tsp
Lemon Juice – 1/2 cup, enough to submerge onions
Salt – to taste
Red Food Color – 1-2 drops


  1. In a saucepan, heat up 1 cup of water. Once it reaches a boil
    take it off the flame.
  2. Add the Onions into the water, cover and let it sit for half hour.
  3. Drain the water out and put the onions into a serving bowl.
  4. Add the Lemon Juice, Salt, Tandoori Masala and Red Food Coloring.
  5. Mix well and it is ready to serve.


  1. The pickled onions have a long shelf life in the refrigerator.
  2. You can use whole pearl onions instead of regular onions for a
    more authentic look.
| All Recipes.. |

Pin It

Stay informed

Other Interesting Indian Pickles & Chutneys

Dosakai Pickle recipe Cranberry Pickle (Cranberry Achar) recipe Mango Pickle (Mangai Thokku) - South Indian Style recipe Garlic Chutney (Dry) recipe
Tomato & Onion Chutney recipe Chinese Chili Sauce recipe Coriander (Dhaniya) Chutney recipe Tindora Pickle recipe
Coconut Chutney recipe Karela (Bitter Gourd) Chutney recipe C - Chutney recipe Fresh Mango Pickle recipe
Charu's Badam Chutney ( Almond Chutney) recipe Mangai Thokku recipe Tomato Chutney recipe Pickled Onions recipe
Pickled Jalapenos - Desi style recipe Tamarind (Imli) Chutney recipe Mint Chutney recipe Aachari Baingan (Pickled Eggplant) recipe