Alibaug white onion
In 2021, when the first lockdown was announced during the Covid-19 pandemic and everything shut down, we decided to make use of our farm. We hired workers, bought onion bulbs from Alibaug, and began preparing the land. We made raised beds known as gadi-wafa, a ridge system that helps improve soil aeration and drainage, and aids nutrient management. Before sowing, we enriched the soil with cow dung and sheep dung. The bulbs were then planted about a foot apart using our thumbs. It takes around three months for the onions to fully mature.
—- Pranita, Rajankhar, Maharashtra
What is it?
A traditional variety cultivated in the Raigad region of Maharashtra, Alibaug white onion is known for its crisp texture, natural sweetness, and low pungency. It is well suited for raw consumption and has several nutritional benefits.
What other names does it have?
Botanical Name: Allium cepa L
Regional Names: Alibag Pandhara Kanda (Marathi)
When is it in season?
Where is it found?
The white onion is primarily grown in the Alibaug and Pen tehsils of the Raigad district. The region’s low-sulphur soil contributes to its low pungency, sweet taste, and “no-tear” quality. It also contains lower levels of pyruvic acid and is relatively high in protein, fibre, and antioxidants, particularly quercetin.
What is its history/cultural significance?
It is a labour-intensive crop grown using traditional farming practices, which help preserve the purity of the variety. It is typically cultivated after the rice harvest, using the residual moisture in the soil. Over time, locals have developed these farming and storage practices through experience and generational knowledge.
It has been officially recognised since 1883 and is known for its mild aroma and distinct sweetness, unlike the sharper onions commonly found in markets. Alibaug white onions aren’t perfectly round but slightly elongated towards the bottom.
Considering this uniqueness, the Alibaug white onion from the Raigad region received a Geographical Indication (GI) tag on 29th September 2021. This provides legal protection, prevents misuse in the market, and reinforces its identity as a regional speciality. Source.
How can you use it?
Alibaug white onion is best consumed raw due to its low pungency and natural sweetness. It is often lightly smashed and served alongside everyday meals, especially with bhakri or rice.
A popular local preparation is pandhrya kandyacha thecha, a condiment where the onion’s sweetness balances the heat of green chillies and garlic. It is also used in koshimbirs (salads), paired with lime and salt, or simply eaten as a refreshing accompaniment to spicy dishes.
Owing to its delicate flavour, it is rarely used for heavy cooking, as prolonged heat can diminish its natural sweetness and texture.
What states can I find it in?
What parts of the plant are edible?
Bulb
Is it nutritious?
It is rich in antioxidants, especially quercetin, which helps reduce inflammation and supports heart health. Regular consumption may help improve blood circulation and lower the risk of cardiovascular diseases. Source.
How do you store it?
Alibaug white onions are traditionally stored in the form of a veni (braid), made by skilled village women who weave the dried onion tops together. These braids are then paired and sold as juddis weighing 3-4 kilograms. This method allows for proper air circulation, helping preserve the onions’ flavour and quality for up to a year. Source.
2. Cape gooseberries can also be stored in an airtight container in the freezer for up to a year.
Stories:
State eyes GI tag for Alibaug’s white onion by Alka Dhupkar, Mumbai Mirror
This article is from before the Alibaug white onion received its GI tag, and traces the effort to secure one.
Recipes
White onion chutney via Maharashtrian Recipes on Youtube
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
Login with Google