Raw onions are part of nearly every Punjabi meal. They aid with digestion and add an amazing flavor to all you eat..just keep breath mints handy.
Sometimes it’s nice to get a slight change in the routine and go for pickled onions…just to mix it up. They’re tangy, sour, and still have the sharp onion flavor. The great part about pickled onions is that they’re considered a “fast consumption” side – so inevitably you can use the same vinegar and add to it – i.e. mix it up by adding ginger one week, chili peppers and garlic the next.