Indian & Chinese Cooking from the Himalayan Rim by Copeland Marks

Author:Copeland Marks
Language: eng
Format: epub
ISBN: 9781590774496
Publisher: M. Evans & Company

Serves 8.

CATZAKHIE SOKH

Pickled Onions

Pickled onions make a handy kind of chutney or side dish with curry dinners or with any of the ethnic regional foods of India. They are the traditional accompaniment to the Lenten bean dish called Hatic (page 141).

1

cup white or cider vinegar

1 teaspoon sugar

1 teaspoon salt

1 pound small white pickling onions, peeled

3 whole hot green chilis

Put the vinegar, sugar, and salt in a pan and bring to a boil over moderate heat. Remove and cool.

Put the onions and chilis in a jar and pour over them the vinegar solution. Cover the jar and let stand at room temperature for 4 days before using. After opening, refrigerate, tightly covered.

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