1/2 Kg button Onions (Pyaj) (very small onions)
2 cups white Vinegar (Sirka)
1” Cinnamon (Dalchini)
4 Cloves (Lavang)
16 green chillies, slit in the middle
1/3 cup Salt (Namak)
. 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 chilli to boiling.
. Cool and put in ajar; cork it tightly.
. Keep for 4 days before using.