Kashmiri Pickled Onion / Kashmiri Gand Achar

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This Kashmiri Pickled Onion / Kashmiri Gand Achar is ridiculously easy to make and an outstanding addition to any meal. Above all it is mouthwatering. Pickles play a predominant role in Indian homes as a flavor enhancer.

kashmiri pickled onion

What kind of onions should I use to make Kashmiri Pickled Onion / Kashmiri Gand Achar ?

I highly recommend using pearl red onions. They’re classic, have a mild flavor and are also known as picklers or baby onions. They stay nice and crunchy.

pearl onion for kashmiri pickled onion

What jar should I use to make Kashmiri Pickled Onion / Kashmiri Gand Achar?

I love mason/glass jars. You could even use old (washed) jar.  For example, salsa jars or pickle jars. In the case of using an old jar, Make sure it is clean with a tight lid.

How long does it take to “pickle”?

I say at least 4 days in direct sunlight for the pickling to kick in. Furthermore the longer you keep it, the better the flavor.

The way to test the doneness is by smelling the onions. It shouldn’t smell like raw onions.

Steps:

Step 1:

Firstly, rinse the onions well. Next, trim the root end of each onion, leaving the core intact. Then, squeeze the onion gently from top end to remove tough outer skin. Also, discard the skins. Most importantly, let the onions dry completely, overnight. I dry them with a napkin and leave them out on the kitchen counter on a wide plate to get the moisture out completely.

washed peeled and dried onion on a weighing scale

Step 2: Then, using a mortar and pestle crush the spices/seeds (mustard seeds, fenugreek seeds {optional}, asafoetida, and whole coriander seeds) gently. It doesn’t need to be very fine. This will add a distinctive flavor to the pickle. In other words, it will enrich the pickle. 

The fenugreek seeds are totally optional. Typical Kashmiri pickles dont use them, however, my mom believes they add an amazing flavor.

crush whole spices in mortar and pestalcrush spices closeup

Step 3: 

Further, add the crushed spices, , salt, onions and 1/4 cup mustard oil in a mixing bowl. Mix well. I typically use my hands to mix it well.

add all ingredients in a wide mixing bowlmix all t he ingredients well

Step 4:

Transfer the mixture to a glass jar with lid. Subsequently, add the remaining 1/4 cup mustard oil.

transfer mixture to a glass jar with lid

Step 5:

Finally, cover the glass jar with a lid and keep it in direct sunlight (in summer) for 4 days. I typically keep it on  a table in the backyard or on a window sill that has direct sunlight. In the case of less sunlight, keep the jar outside for at least 7 days.

Step 6:

Subsequently, check the oil levels in about 2 days. If it isn’t visible from the top add more oil. However, I haven’t added more oil. After that, to check for doneness, open the lid and check. It shouldn’t smell like raw onions. Additionally, the oil should be visible from the top.

kashmiri pickled onion in a glass jar placed inn sunlight

Step 7:

Store in the refrigerator to retain crunchiness.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

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kashmiri pickled onion

Kashmiri Pickled Onion / Kashmiri Gand Achar

This Kashmiri onion pickle is ridiculously easy to make and an outstanding addition to any meal.
Prep Time1 d
Cook Time4 d
Total Time5 d
Course: Side Dish
Cuisine: Kashmiri
Keyword: Easy Indian Pickle, Easy onion pickle, Gand Achar, Kashmiri Achaar, Kashmiri Anchar, Kashmiri Onion Pickle, Kashmiri Pickle
Servings: 8
Author: Shilpa

Ingredients

Instructions

  • Rinse the onions well. Trim the root end of each onion, leaving the core intact. Squeeze the onion gently from top end to remove tough outer skin. Discard the skins. Let the onions dry completely, overnight.
  • Using a mortar and pestle crush the spices/seeds (mustard seeds, fenugreek seeds, asafoetida, and whole coriander seeds) gently.
  • Add the crushed spices, Kashmiri chili powder, salt, onions and 1/4 cup oil in a mixing bowl. Mix well.
  • Transfer the mixture to a glass jar with lid. Add the remaining 1/4 cup oil.
  • Cover the glass jar with a lid and keep it in direct sunlight (in summer) for 4 days. If it isn't very bright and sunny keep the jar for at least 7 days.
  • To check for doneness, open the lid and check, it shouldn't smell like raw onions. The oil should be visible from the top.
  • Store in the refrigerator to retain crunchiness.
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