Rajasthani Achari Pyaaj Recipe: A Tangy Delight from India's Royal Cuisine

Rajasthani cuisine is renowned for its rich flavors and vibrant spices, offering a tantalizing array of dishes that reflect the state's royal heritage. Among these culinary treasures is the delectable Achari Pyaaj, a traditional Rajasthani pickle made with onions infused with a medley of aromatic spices. This tangy and savory condiment adds a burst of flavor to any meal and is a favorite accompaniment across the region. In this article, we'll delve into the art of preparing authentic Rajasthani Achari Pyaaj, bringing the essence of Rajasthan's culinary heritage to your kitchen.

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Ingredients:

500 grams small onions (peeled)

4 tablespoons mustard oil

2 teaspoons fennel seeds (saunf)

2 teaspoons mustard seeds (rai)

1 teaspoon fenugreek seeds (methi)

1 teaspoon nigella seeds (kalonji)

1 teaspoon cumin seeds (jeera)

1 teaspoon turmeric powder

1 tablespoon red chili powder

1 tablespoon coriander powder

1 tablespoon mango powder (amchur)

Salt to taste

2 tablespoons vinegar

Instructions:

Prepare the Onions:

Begin by peeling the onions and washing them thoroughly. Ensure the onions are completely dry before proceeding.

Heat Mustard Oil:

Heat mustard oil in a heavy-bottomed pan over medium heat until it reaches smoking point. Allow it to cool slightly.

Temper the Spices:

In the same pan, add fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, and cumin seeds. Sauté the spices until they start to crackle and release their aroma.

Add Onions:

Gently add the peeled onions to the pan and stir well to coat them with the tempered spices.

Season with Spices:

Sprinkle turmeric powder, red chili powder, coriander powder, mango powder, and salt over the onions. Mix thoroughly to ensure the onions are evenly coated with the spice mixture.

Cook Until Tender:

Cook the onions over low heat, stirring occasionally, until they become tender and slightly caramelized. This process may take around 15-20 minutes.

Finish with Vinegar:

Once the onions are cooked to perfection, drizzle vinegar over them and stir well. The vinegar adds a tangy kick to the pickle and helps in preserving it.

Cool and Store:

Allow the Achari Pyaaj to cool completely before transferring it to a clean, airtight jar. Store it in the refrigerator for a few hours to allow the flavors to meld together.

Serve and Enjoy:

Rajasthani Achari Pyaaj is now ready to be served as a delightful accompaniment to your favorite Indian meals. Enjoy its tangy goodness with roti, paratha, or rice dishes.

Tips:

Use small onions for this recipe as they are more suitable for pickling and impart a unique flavor.

Adjust the quantity of red chili powder according to your spice preference.

Ensure the mustard oil reaches smoking point before adding the spices to temper them effectively.

Allow the pickle to mature in the refrigerator for a day or two before consuming for the best flavor.

Prepare this authentic Rajasthani Achari Pyaaj recipe in your kitchen and savor the traditional flavors of Rajasthan's royal cuisine. Whether served alongside a hearty meal or as a flavorful condiment, this tangy delight is sure to impress your taste buds and transport you to the vibrant streets of Rajasthan. Enjoy the culinary journey!