Ingredients:

1/2 Kg very small onions (Pyaj)
2 cups white Vinegar (Sirka)
1 spoon Cinnamon (Dalchini)
4 Cloves (Lavang)
16 Peppercorns
16 green chillies, slit in the middle
1/3 cup Salt (Namak)

Method:

Peel the onions, rub salt on them and keep for one day.
Drain the salt water.
Boil the vinegar with spices and in it cook onions and green chili to boiling.
Cool and put in ajar; cork it tightly. Keep for 4 days before using.

Ingredients:
1 cup Mustard oil
4 tbsp Black mustard seeds
2 tsp red chili powder
1 tsp ground turmeric
3 tbsp vinegar
2 1/2 tbs. sugar
1/2 tbs. salt
3 tbsp dry mango powder
15-18 green chilies
30 cloves of garlic (peeled)
11/2 tbs. Ginger (crushed)
900 grams Onions (sliced)
1/2 tsp ascorbic acid

Method:

• Heat oil to smoking point, then set aside to cool.
• Grind or blend the mustard seeds, chili powder, turmeric, vinegar, sugar, salt and dry mango powder together to make a paste.
• Add this paste to the oil, then all the other ingredients.
• Stir to mix well and store in sterilized jars covered with a film of oil.

Keep for 3-4 weeks refrigerated.

Ingredients:
1 Kg Onions (Pyaj), small
10 teaspoons coarse mustard powder
8 teaspoons aniseed powder
4 teaspoons white cumin powder
2 teaspoons ground spices
3 teaspoons Red chili pepper (Lal Mirchi)
7 teaspoons Salt (Namak) for onions
2 teaspoons Turmeric (Haldi)
1 teaspoon Onions seeds (Kalonji)
Juice of 2 Lemons (Nimbu)
4 teaspoons amchoor
5 to 6 teaspoons Salt (Namak) for the masala
1 1/2 cups Oil (Tel) (for narrow bottle)
1 teaspoons Black Salt (Kala namak)

Method:

• Peel the brown layer from the onions.
• Slit into four, keeping intact at the base.
• Rub 7 teaspoons salt on the onions and keep for 4 hours overnight.
• Heat the oil till smoky and cool.
• Throw the water of the onions and wet all the ground ingredients with lemon juice and 1/4 cup of oil.
• Fill the masala in the onions and pack in a tall jar.
• Then pour the rest of the oil over them.
• Put 1 teaspoon salt on top and keep aside for 12 days and serve.