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Pyaaz Rasah — Onion Achaar (Pyaaz Ka Achar)

(2 reviews)

Tender onion, cured in just enough wood-pressed mustard oil to season it — sharp, tangy, and warm, the onion achaar Uma began making in 2013 for her granddaughter.

Open the jar and it's onion and spice you meet first, not oil — we keep it light on purpose. The onion sits in soft, glistening pieces, stained gold with Lakadong turmeric and slicked with just enough wood-pressed mustard oil to coat. On the tongue it's sharp and tangy up front, then the mustard warmth and a full masala come through, with a gentle onion sweetness underneath. One spoon beside dal-chawal or khichdi and a plain plate turns bright.

🧅 Tender onion · 🛢️ Wood-pressed mustard oil (kept light) 

🌶️ Heat ~5/10 · ☀️ Sun-cured · 🫙 Glass jar


Don't leave the kitchen empty-handed.

A 30 g sample from this month's batch is included with orders above ₹699 — from the same batch as your order, tucked in before we pack.

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₹ 369.00 ₹ 369.00
₹ 369.00
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— CORE FEATURES

Freshly cut small onions cured naturally under the sun for Pyaaz Rasah

Tender Onion — Cut fresh, sun-cured

Wood-pressed mustard oil used in measured quantity for Pyaaz Rasah

Wood-Pressed Mustard Oil — Measured, never drowned in oil

Family onion achaar recipe created by Uma for her granddaughter in 2013

A Nani's Recipe (2013) — Uma made it for her granddaughter

Pyaaz Rasah preserved naturally with oil, salt, sunlight and time

No Artificial Preservatives — Oil, salt, sun, time

We make 300 to 500 jars a month, by hand. When this batch sells out, the next comes from the next curing cycle.

Glass jar, hand-filled to order. If it reaches you damaged, we replace it.

WHAT IT IS

What is Pyaaz Rasah (Pyaaz Ka Achar)?

प्याज़ ONION | रसः TASTE

Pyaaz is onion; Pyaaz Rasah is our onion achaar — pyaaz ka achar, the Indian word for what English calls onion pickle — made to the 1857 Katra, Prayagraj family recipe in our own kitchen. Tender onion is cut, salted and cured in wood-pressed (kachi ghani) mustard oil with a hand-ground masala. We keep the oil measured, not floating, and use no artificial preservatives. Made by hand in small batches through the year. Ships across India. 

Why This Achaar So Special→

OUR STORY BEHIND THIS JAR

Like the garlic, this one began with my daughter — Gen-Z, always skipping home food. 

Onion was never pickled in our family either, but Uma, her nani, started making it for her in 2013 so a plain plate would have something sharp she actually wanted. She made one rule: an onion achaar should taste of onion and spice, not of oil — so she never drowns it. People are surprised the first time there's no thick layer of oil on top. That's on purpose, and my daughter hasn't put the jar down since.

DR. (CS) PUJA SHREE AGARWAL · FOUNDER

— WHY IT’S DIFFERENT

Why Pyaaz Rasah is different 

Pyaaz Rasah onion achaar showing a light coating of mustard oil rather than excess oil

Kept light on oil

We use only as much wood-pressed mustard oil as the achaar needs to season and seal it — not a jar swimming in oil. You won't find a thick floating layer on top. It's a deliberate choice, and it lets the onion and spice come through.

Cold-pressed kachi ghani mustard oil used in Pyaaz Rasah onion achaar

Wood-pressed mustard oil

Cured in kachi ghani mustard oil, cold-pressed in a wooden kolhu, the same base as our Tailam and Lashuna. Commercial onion pickle leans on refined or blended oil. We never do.

Family onion achaar recipe created by Uma for her granddaughter in 2013

A new recipe, made out of love

Onion wasn't in our family's old achaar tradition — Uma created this one in 2013 for her granddaughter, and tastes it jar to jar in our kitchen. Made by hand, never equalised on a line. The day that requires machinery is the day we stop growing.

Lakadong turmeric and Ing Makhir ginger sourced through Trinity Saioo's cooperative for Pyaaz Rasah

Real spices, named

Lakadong turmeric (7–12% curcumin) and Ing Makhir ginger, both through Padma Shri Trinity Saioo's organization, plus a full hand-ground masala. Everything is on the label.

— WHAT’S INSIDE

What's in the jar

Every ingredient earns its place. As it goes into each jar:

THE BASE

  • Tender onion — cut fresh
  • Wood-pressed (kachi ghani) mustard oil — cold-pressed in a wooden kolhu, kept measured
  • Green chilli
  • Salt

THE SPICES

  • In-house ground Fennel (saunf) powder
  • In-house ground Coriander (dhania) powder
  • In-house ground Mustard seed (rai) powder
  • In-house ground Lakadong turmeric (7–12% curcumin) — through Padma Shri Trinity Saioo powder
  • In-house ground Fenugreek (methi) powder
  • Ing Makhir ginger — through the same cooperative
  • Kalonji (nigella)
  • In-house ground Cumin (jeera) powder
  • In-house ground Asafoetida (hing) powder

WHAT’S NOT IN THIS JAR            

 Refined oil   Artificial preservatives    Artifical colour      Vinegar                  

Why measured oil? 

We use only as much wood-pressed mustard oil as the achaar needs — enough to season and seal the jar, not to drown it. You won't see a thick layer of oil floating on top; we keep it lighter on purpose, so you taste the onion and spice, not just oil.

Why wood-pressed mustard oil? 

Cold-pressed in a wooden kolhu, no heat and no chemical refining, so the sharp mustard bite (allyl isothiocyanate) stays intact. It carries the flavour and helps the jar keep without artificial preservatives. → Read why wood-pressed mustard oil matters

Why a full masala? 

Onion is mild on its own, so the achaar leans on its spices — fennel, kalonji, cumin and the rest — ground fresh and judged by smell.

— HOW WE MAKE IT

How we make Pyaaz Rasah — Onion Achaar

All of this happens once a year, in mango season — this single run is the year's entire supply.

1

Cut, salt, and sun

Onion is cut, mixed with salt, and set in the sun for about half an hour, until it lets go of its water.

2

Drain the water

That released water is thrown off, so the achaar stays sharp and keeps well instead of going watery.

3

Masala, then 1–2 days of sun

The hand-ground masala is folded through, and the onion sits in a wide vessel in the sun for a day or two.

4

Warm, cool, then measured oil

The mix is gently warmed and cooled, then just enough wood-pressed mustard oil is stirred in — measured, never a flooded jar.

5

Fill the barni & Sun-cure

It's packed into a chini mitti (porcelain) barni. The barni gets 1 to 5 days of sun, depending on how strong the sun is; each glass jar is hand-filled when your order comes in.

Our Legacy

Since 1857

Small Batch

300 to 500 jars a month, by hand

Fresh onions being mixed with spices for Pyaaz Rasah onion pickle

PROVENANCE

Where this recipe comes from

We won't dress this up as a 130-year-old heirloom. Onion was never pickled in our family — the older generation kept it off the table. This achaar exists for one granddaughter. In 2013, Uma Agarwal began making an onion achaar just for her, so a Gen-Z girl who skipped home food would have something sharp she loved on her plate. She used the only methods she knows — wood-pressed mustard oil, sun-curing, a hand-ground masala — kept deliberately light on oil, on a brand-new recipe. The turmeric and ginger are single-origin, through Padma Shri Trinity Saioo's organization in Meghalaya.

→ Read the full kitchen story

Maatru Rasah onion achaar vs commercial onion pickle

AspectMaatru Rasah Pyaaz RasahCommercial onion pickle
OilWood-pressed mustard, kept lightRefined / blended, often heavy
PreservativesNone artificialOften sodium benzoate / sorbate
ColourFrom Lakadong turmeric onlyOften artificial colour
RecipeUma's own, made since 2013Modern commercial formula
PackagingGlass jarOften plastic
Batch300–500 jars/month, by handMass line

Which achaar is right for me?

You're viewing Pyaaz Rasah — onion in wood-pressed mustard oil, kept light. Prefer garlic, green chilli, or oil-free? Here are the others.

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— STORAGE

Storage & refrigeration

SHELF LIFE

12 months from packing

UNOPENED

Cool, dry, away from sunlight; no fridge needed

AFTER OPENING

Refrigerate in warm months; best within 3–4 months

EVERY USE

Dry spoon only — one drop of water is the main cause of spoilage

KEEP AWAY FROM

The stove; heat speeds oil oxidation

→ How to store achaar after opening: a practical guide

— GOOD TO KNOW

A note on colour

Our achaar carries no artificial colour, so its shade changes with time. A fresh jar looks brighter; as the spices and oil settle over the months, the colour deepens. The photos here are of a freshly made batch — if your jar arrives a little darker, it's an older, more settled achaar, not a lesser one. With achaar, age is a good thing: the spices marry and the flavour rounds out. The colour is the calendar, not a defect.

— HOW TO USE

How to use Pyaaz Rasah?

A sharp, light onion achaar that lifts plain food — one or two spoons per meal.

  • Dal-chawal or khichdi: a spoon sharpens the whole plate.
  • Roti / paratha: onion achaar on the side turns a plain roti into a meal.
  • Biryani or pulao: a spoon cuts the richness.
  • Sandwiches, wraps, grilled food: adds a tangy, oniony bite.
  • By-product tip: because we keep the oil light, there isn't much to spare — but what spiced oil there is, stir into dal. Nothing wasted.

Specifications

ProductPyaaz Rasah — onion achaar (pyaaz ka achar)
Net weight150 g · 300 g
ContainerGlass jar, metal lid (never plastic)
IngredientsOnion, wood-pressed mustard oil, rock salt, green chilli, Lakadong turmeric, Ing Makhir ginger, asafoetida, fennel, coriander, fenugreek, mustard seed, kalonji, cumin
OilWood-pressed (kachi ghani) mustard oil — kept measured
ProcessCut · salted & sunned (water drained) · masala, 1–2 days sun · warmed, cooled, measured oil mixed · barni-cured 1–5 days sun · hand-filled to order
Heat~5/10
Shelf life12 months from packing · best within 3–4 months of opening
StorageCool, dry, no sun; dry spoon
DietVegetarian · contains onion + hing (not for vrat/Jain)
AllergensMustard (seed + oil), fenugreek
Hand-seasoned byUma Agarwal, in our kitchen
Recipe originCreated 2013 in our kitchen by Uma Agarwal (Agarwal family, Prayagraj)
CountryIndia
Production300–500 jars/month, by hand
Turmeric / gingerLakadong (7–12% curcumin) + Ing Makhir, through Padma Shri Trinity Saioo's organization
FSSAI12723052000504
ShippingIndia only · dispatch 2–3 days

Onion is cut, salted and sunned until it releases its water, which is drained off so the achaar isn't watery. The masala is mixed in and it sits in the sun a day or two; then it's warmed, cooled, and just enough wood-pressed mustard oil is stirred in before it cures in a chini mitti barni. No refined oil, no artificial preservatives. It isn't an old family recipe — Uma created it in 2013 for her granddaughter.

On purpose. We use only as much wood-pressed mustard oil as the achaar needs to season and keep it — not a jar swimming in oil. You taste the onion and spice, not a layer of oil.

Moderate — around 4/10. Onion is mild, so the achaar leans on its masala for warmth rather than sharp chilli heat.

Wood-pressed (kachi ghani) mustard oil — cold-pressed in a wooden kolhu, never refined or blended. The same base as our Lashuna and Tailam achaars.

Achaar is acidic, and over months acid can pull BPA and phthalates from plastic. Glass doesn't react — we hand-fill into glass only.

We add no artificial colour, so the shade shifts with time. A fresh jar looks brighter; as the spices and oil settle, it deepens. A darker jar is older and more settled, not lesser. The colour is the calendar, not a defect.

We don't make health claims. Traditionally a little onion achaar is eaten as a sharp side with a meal — what it does beyond that, we'll leave to your nani.

We make 300–500 jars a month by hand; the next batch comes from the next curing cycle, not a warehouse.

— FREQUENTLY ASKED QUESTIONS

FAQ

Here are some common questions about our premium Pyaz Rasah: Onion Achaar (Indian Onion Pickle).

Onion and spice — not a jar full of oil  

Tender onion in just enough wood-pressed mustard oil to season and keep it — the achaar Uma made for her granddaughter in 2013. Sharp, light, and nothing artificial doing the work. Hand-made in small batches. 

150 g · ₹369 · 300 g · ₹469 · ships in 2–3 days · No delivery charge above ₹999 · Order Pyaaz Rasah