Spiced onion pickle

• 1 tablespoon sea salt
• 1 kg white pickling onions, quartered
• 200

Sprinkle salt over onion in a non-reactive bowl and set aside for 15 minutes. Heat both oils in a frying pan and cook mustard seeds until they pop. Stir in chilli flakes, turmeric, amchoor, vinegar and brown sugar — when mixture starts to bubble, add onion and remaining ingredients. Cook gently for 10 minutes until onion starts to soften, then remove from heat. Cool. Spoon into jars, then cover