Monday, August 22, 2016

Pickled Whole Shallots Recipe

How to pickle shallots in Vinegar and Mustard Sauce | Pickled Madras Onions | Quick Pickled Shallot in Mustard and Vinegar Sauce | Oil Free Onion Pickle Recipe with step by step images | Instant Recipe of Pickled Onions in Mustard Sauce

Hello Friends,

Today's blog post is mouthwatering, lip smacking, super quick and easy pickle recipe of shallots. Sharing pickled shallots recipe with step by step pictures...

The shallot is a type of onion. Like an onion and garlic, shallots are also a member of the Allium family and known to have immune enhancing and strong anti cancer properties.

They are small in size and skin color can vary from pale brown to pale gray to rose and have a sweet and mild flavor, with a hint of garlic and can be used in the same manner as other types of onions. As they are less pungent compared to onions and garlic that's why it makes them one of the favorite ingredients in cuisine around the world. They can be eaten raw or cooked form. In India shallots are also called as Madras onions and used in sambar preparation. 

Let's get started ⬇

☑Recipe details 

⚫Type - Accompaniment 
⚫Cuisine Indian 
⚫Preparation time 5-10 min
⚫Cooking time 3-5 minutes 
⚫Ready to eat within 2-3 days
⚫Best time to consume within a week's time
⚫Best place to store - cool, dry place, preferably near the kitchen window

☑Ingredients required 

⚫500 grams shallots - baby onions (Madras Onions) 
⚫3-4 tsp split mustard seeds
⚫3-4 tsp red chilly powder
⚫1tsp turmeric powder
⚫1 - 2 tsp Vinegar (added Chings Chilli Vinegar)
⚫Salt to taste
⚫300 - 350 ml boiled and cool down water.


✔Step 1 Mise en place

Shallots - Washed - peeled - soaked in hot water for 3-5 minutes and then drain the water and keep under running tap water for 20-25 seconds. Drain the water Keep it aside until called for..

Split Mustard seeds - required in powder form or a make a fresh mustard paste by adding 1tbsp split mustard seeds and 5-6 tbsp water and make a fresh paste in a mixer grinder jar..

Water - boiled and then leave it to come to room temperature..

Pickle bottles - Sterilize the pickle bottles

Step 2 Execution Time
◾In a mixing bowl, add shallots, red chilly powder, turmeric powder, mustard paste and salt to taste. Mix it all well.

◾Transfer this mix to sterilized jars and pour the cool down water and make sure it cover the shallots nicely. Lastly, add the vinegar and cover the bottles with lid and shake it well.. 

◾Keep these bottles in sunlight or a warm place for a day or two and allow it to mature and shake this bottle every day. It will be ready to use within 2-3 days. 


  1. Replies
    1. Thank you so much dear Amrita..๐Ÿ˜Š๐ŸŒท

  2. Lovely color and recipe. Mouth watering!

    1. Thank you so much dear Kushi..๐Ÿ˜Š๐ŸŒท

  3. something new to me.. love your recipe.. Pass me that bowl..

    1. I wish I could share this with you right now.. Thank you so much dear Swati..๐Ÿ˜Š๐ŸŒท

  4. I have never had pickled onions with chili and mustard seeds. They look droolicious! :)

    1. It's my favorite too.. You know Anu, this is actually authentic recipe.. carrots, cauliflower, green chilies, turnips are also prepared in the same way.. Thank you so much dear for this lovely comment.๐Ÿ˜†๐Ÿ‘

  5. yum.. did you use white mustard seeds or the regular black one? This sounds very interesting.

    1. Wow, You've raised an excellent question.๐Ÿ‘

      Vidhya, I feel the split mustard seeds which are added in this recipe have a mild taste compared to black mustard seeds so I guess they are made from white mustard seeds.. But yet I'm not very sure as whether they are from white or black seeds.. But these split mustard seeds are called as Rai Kuria, Rai na Kuria, Cracked mustard seed and very easily available in grocery stores in India.

      About Split mustard seeds
      The skin of the mustard seed is removed and discarded. The skinless mustard seeds are then ground coarse. Rai Kuria is a common ingredient used in making Indian pickles. When mixed with water and vinegar or other acids, it creates a highly pungent  anti-microbial mixture.

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      My Suggestion for this recipe
      If split mustard seeds are not easily available and going with black mustard seeds, remove the skin... with the help of mortar and pestle and take 2-3 tsp.. Removing the black skin of mustard seeds is very important for this recipe.. I have seen mom doing the same in school days when preparing this pickle.. But now split mustard seeds are easily available so I go with that... but mom always use to take medium sized black mustard seeds.. As now tiny mustard seeds are also available in the market, which we use for Poha and Upma preparation.. don't use that.. Use slightly bigger black mustard seeds.

  6. yummy recipe....mouth watering...even very simple