Recipe - Onion Atjar

1 kg Pickling onions
100 ml Coarse sea salt
250 ml Oil
2 Red chiles,seeded and
chopped
10 ml Mustard seeds
10 ml Cumin seeds
10 ml Whole coriander

Both of the following recipes are from a book called A Table at the Cape by
Helmine Myburgh and are fairly typical.

Pour boiling water over the onions and remove the skins you should work
quickly and not allow the onions to soak in the water.Dry the onions and
sprinkle with salt and leave overnight. Next day pour of the water. Make up
the atjar pickle by mixing the oil ,chiles,and spices and pour over the
onions.Bottle and refrigerate.

Posted to CHILEHEADS DIGEST V3 #255 by Brian_Cox@SPIRE.HDS.CO.UK on Mar
04, 97.