One of my favorite condiments for Indian dishes is fresh squeezed lime juice. Something about the bright acidity mixed with garlic and spice completely elevates the flavors! That interplay is only made better by adding shallots. These pickled shallots are a delicious accompaniment to a variety of Indian dishes, but I think that they are best with the chora from the last post. When you add these onions, the dish goes from having two types of onion to three! The more the better!
These shallots are the epitome of simplicity. Slice them thinly, or to make your life easier use mandolin on the thinnest setting. Then sprinkle with salt, sugar, and spices, and cover with lemon juice. Technically, these shallots may be more marinated and macerated than pickled, but in either case they are absolutely delicious! Enjoy!
Indian Quick Pickled Shallots
| Prep: | Cook: | Yield: about 4 oz of pickled shallots | Total: |
A delicious accompaniment to a variety of Indian dishes, make them right before you start cooking and they will be perfect by the time you are done!
You'll Need...
- 2 medium shallots
- 1/3 tsp Kashmiri red chili powder
- 1/3-1/2 tsp sugar
- 1/4 tsp salt or to taste
- 1/3 tsp ground cumin
- The juice of 1-3 limes, depending on juiciness
Directions
- Slice the shallots extremely thinly with a kitchen knife or with a mandolin. Place into a shallow bowl. Sprinkle the spices, salt, and sugar over the shallots and add enough lime juice to cover. Stir and leave at room temperature for at least 30 minutes. Use as a condiment on a variety of dishes! The "pickle juice" from these onions is a great substitute for lime juice in other dishes because it packs a little extra punch.
Additional Notes
For optimal presentation, per Papa Hathi: sprinkle on the salt and sugar first and allow to rest. Then carefully pour the lime juice in from the side. Sprinkle with lal mirchi and cumin and allow to rest. Stir after placing on the table.
3 Comments
No beans are complete without the pickled onions. Besides shallots, one can use yellow, red, white, or Spanish onions, too. I wonder how naturally sweet Vidallia onions would taste?
“Lemon” or “lime”? I read a lot of recipes in Spanish, so I’m used to translating “limon” to lime, but not in Indian cuisine. Which do you mean: the yellow one or the green?
Hi Tim! Thank you for checking out the recipe. With regards to the citrus, I prefer the flavor of the green lime. You can use the yellow lemon, but I intended the green lime to be used. I hope you enjoy!