Let’s take the pickling shot: Know more about the unending saga of pickles and the Indian universe well connected to it!
Pickles are bliss. Being in their true forms and selves. I believe it. And being an Indian, I can’t deny it, just like millions of others who eat, pray, and love pickles more than anything. India has had a deeply connected history with pickles and their making, and they continue to charm everyone alike with their delicious taste, attractive texture, and toxic vibe, which is so difficult to avoid or ignore. India is a country of wonders in many senses, be it the cultural significance, homogeneity in people regarding religion, technological advancements, our relations with other nations, or the diversity in foods found in all the different states of the nation. We are proud of our unity as a nation and each state's diverse cross-cultural variety. We might have our selected choices in many things, but when it comes to pickles, we are all down for them. There are 28 states in India where we see a colorful plethora of dishes and pickles. Every state has some specialties in terms of pickles and different preparation techniques. But what stays common to all the places is the likability of pickles and the passion of picklers who create wonders every time they pickle, making everyone drool and want more.
The world of pickles is fascinating and enticing, which transports us to a taste adventure of spicy and unique creations to the land of Picklemania, where one collects vivid experiences and does the tango to rhythmic tasty beats in the mind and heart alike.
We are home to various options in terms of cuisine. It means we have something for everyone. And our pickles are not giving any empty promises nor painting false scenarios. The Indian pickles have been seen to have numerous health benefits, too.
Indian platters are truly incomplete without a portion of pickles in them. Be it north, south, east, or west India, we are proud of our miscellaneous collections of these appetizers, which pack charisma in them, no doubt. Indians have been making pickles from our golden, glorious past, which has always been superb. Pickles are made from almost all the vegetables and fruits available in nature’s bounty in India.
Let us discover the pickles made in every corner of India, which constitute primarily the wow factor; you bet!!!
Indian pickles are also called Achars. They are vibrant in taste and variety and enhance the spread of the menu card/food platter. The taste of these pickles showcases our varied traditions and cultural magnificence. The different flavors, from sweet to spicy to salty and tangy, all create a special gig in your mouth, enough to impress and divert your mind towards the pleasure paradise of pickles, which is nowhere else but in India. The native pickles influence, enrich and enhance the entire food experience on a scale of 1 to 100.
Mango Pickle–The mango pickle is at the epicenter of the earthquake of flavors when it bursts, coating you with unlimited shades of excitement and bliss with every bite you take. These pickles are tangy, delicious, wholesome, and just spicy enough to fall in love with them. Mangoes lead the wagon to the Pickle perfection zone and represent our culinary expertise in the best way. The raw mangoes have just the right taste and texture, which, when blended with the ultimate spice mixes, create a bomb of taste and excellence ready to explode in you and do the tango you always wanted to feel the power of completeness and perfection. These pickles also assist in digestion, help regulate blood sugar levels, and reduce inflammation.
Lemon Pickle–The lemon pickle or nimbu achar is one of the delicious front-liners in the list of authentic Indian pickle delicacies. It is a wonderful condiment with the right mix of tastes, flavors, spirits, and purpose to lighten up and heat your cold space. A small bit of this pickle can spice up, tang up, and rev up your palette and mood. It is made in many ways in the different states of the nation. Its salty and spicy version tastes great, and the sweet and tangy one is no less. It is like a blessing when you have stomach imbalance, and it works better than any medicine if had as a pachak or digestible.
Hog Plum Pickle–The Hog Plum pickle is also called the Amra pickle. The fruit makes chutneys, pickles, curries, and other spicy delicacies. The hog plum plant has aromatic leaves and barks and is good to be given in dysentery. The unripe fruit is a great cure for sore throats and good for blood purification. It is called Amtekai in South India and is famous for its distinct sweet and sour flavor. The fruit is sliced and then pickled with a special blend of spices like mustard and fenugreek seeds, red chilly powder, etc.
Gooseberry or Amla Pickle–Gooseberry or Amla pickles are a specialty in India for their unique and delicious taste and numerous health benefits. However, the method of preparing this pickle differs in different regions of the nation. It is known for its tangy-bitter taste and is a doctor in itself for many ailments. It is a good vitamin C and antioxidant source, boosts immunity, and promotes overall well-being.
Chilly Pickle–The Chilly Pickle, also called the Mirchi ka achar in India, is another super specialty of the country. It is spicy and unique in taste, which can be paired very well with chapatis, paranthas and curry of your choice. It is made from a green or red variety of chilies, the right mix of spices, and a generous drizzle of oils.
Carrot Pickle–The carrot pickle is a delicacy of northern and southern India. It is made by mixing chopped carrots in special aromatic spices and hot oils. To improve the shelf life of the pickle, some white vinegar can be added if you want a completely preservative-free pickle. Some other ingredients used in this pickle variation are mustard seeds, ginger or garlic, turmeric, and red chilly powder, five spices, and oil drizzles, either olive or mustard oil. It has a unique taste and texture that are exaggerated by adding oils, which enhances the overall pickle quality. The pickle has different variations in north and south India, ranging from salty to sweet-tangy preparations.
Garlic Pickle–The garlic pickle is a popular variety made in different ways all over India, which are slightly varied but equally delicious. Unlike the European versions stored in brine and vinegar solutions, the Indian ones are preserved in oil. The South Indian pickle uses sesame oil for pickles, and the North Indian ones use mustard oils mostly. It is mixed in fennel, nigella seeds, and spicy red chilies dipped in mustard oils and vinegar, which imparts a pungent flavor and delicious taste to the pickle paired best with chapatis and paranthas.
Roselle leaves Pickle(Gongura)–The Roselle leaves, or Gongura pickle, is a popular condiment of south India, especially the Telugu cuisine from Andhra Pradesh. It is mixed with a unique blend of spices and dry chilies, garlic, and a lot of oil. It has a delicious taste and many health benefits, too. It is a rich source of iron, vitamins, and folic acid and has many anti-oxidants.
Cabbage, carrot, french beans, and cauliflower pickle or Mixed vegetable Pickle–The mixed vegetable pickle is a typical Indian delicacy made from mostly winter veggies like cauliflower, cabbage, carrot, french beans, and green chilies. It is then mixed with a delicate mix of spices like red chilies, turmeric, mustard, fennel, and asafoetida, and a generous mix of mustard oil and vinegar to increase the shelf life of the pickle.
Onion Pickle–The onion pickle is a country-wide delicacy made in various ways. It is soaked in vinegar, salt, and green chilies in one way, and in the other, it is pickled in mild spices like fennel, mustard, red chilly, five spices, and mustard oil. It has a strong and delicious taste and tastes great with wheat-based dishes like chapatis, paranthas and pooris and curry of your choice.
Radish Pickle–The Radish pickle is as popular as the carrot and mixed vegetable pickle and is made differently. In one of the ways, it is simply soaked in white vinegar and salt and paired with chapatis and paranthas and a curry or lentil of one’s choice. In the other method, it is mixed with salt, red chilly, asafoetida, ginger, garlic, and a lot of oils, and not forget white vinegar to keep it as fresh as new.
Yellow mustard Pickle–The Yellow Mustard pickle is a unique and yummy variety made with yellow mustard soaked in white vinegar and mixed further with red chilly, asafoetida, five spices, and lots of mustard oil drizzles.
Ginger Pickle–Ginger pickles are very popular in Andhra Pradesh. Ginger is used widely in Asian and Indian cuisine. There are different ways of making this pickle. Some people make them with the addition of tamarind pulp, and some without it. But both the salty and tangy versions are equally yummy and delectable.
Tomato Pickle–The Tomato pickle is a spicy pickle. It adds a unique mix of spices to ripen tomatoes, like mustard, five spices, garlic, ginger, red chilies, oils, and vinegar. It is made in many regions of India and is a very popular side dish enjoyed with chapatis and paranthas.
Dry mango Pickle–The dry mango pickle is a famous northern and southern Indian delicacy. In this pickle, the mangoes are cut and salted and put in natural sunlight for 3-4 days, and then mild spices are mixed in without adding preservatives and very little oil. The pickle has a different taste and flavor and is liked by the health freak population of the country.
Bamboo shoot Pickle–The Bamboo shoot pickle is a prized delicacy of Coorg and north-eastern India. This pickle is unique in taste, made in different ways, and has a crunchy texture and spicy-tangy flavor, making it an unavoidable addition to your platter. It helps to lower cholesterol levels and is a rich source of fiber. It helps you lose weight, too, along with many more health benefits.
Brinjal Pickle–The Brinjal pickle is a delectable and unique creation that is an instant recipe and can be prepared in minutes. It is widely liked in many parts of the country, like Goa, Bihar, South India, and Maharashtra. It is made in various ways, but they all have their unique yumminess intact. Some people make it in the salty version, adding garlic, red chilies, and yellow mustard, while others turn it into a sweet-tangy version, adding some sugars and tamarind. It can be served best with chapatis, cheelas, and paranthas. It aids in digestion.
Raw tamarind Pickle–The Green Raw Tamarind pickle is an age-old delicacy of India in the Telangana and Andhra regions. It requires the right choice of tamarind, which should neither be too tender nor too mature. The spices are mixed, roasted, and cooled at just the right temperature to not affect the pleasant flavors that can be got by mixing them correctly. The pickle is a rich source of Vitamin C and boosts immunity. It also has enzymes which are good for the digestive system.
Curry leaves Pickle–The Curry pickle recipe is a very popular pickle of Tamil cuisine. It is also known as Karivepaku. It is made by mixing curry leaves, jaggery, tamarind, fenugreek powder, chilly, mustard, and many oils.
Kundru Pickle–The Kundru or Ivy Gourd pickle is a king of unique varieties. It is made by chopping kundru and mixing it with red chilies, salt, asafoetida, mustard powder, fennel seeds, and mustard oils.
Fenugreek Chickpea Pickle–The Fenugreek Chickpea Pickle is a unique and tasty pickle made using chickpeas and fenugreek seeds. Some other ingredients that go into the making are mustard powder, red chilly powder, ginger, turmeric, and oil. It will captivate your taste buds, transporting you to a world of rainbow flavors and mind-blowing tastes.
Drumstick Pickle–The drumstick pickle is a popular variety from South India. It is marinated in a tangy and spicy base that includes tamarind pulp, asafoetida, and a blend of unique spices that give it an extra punch of strong taste. It has several benefits for health and well-being.
Jackfruit Pickle–The jackfruit pickle is a famous variety of Andhra Pradesh and Telangana. It is known as Munnakaya. It is prepared by mixing cumin powder, tamarind pulp, fenugreek powder, jaggery, red chilly powder, and sesame oil. It has a strong and interesting taste and goes well with chapatis and curry of one’s choice.
Turmeric Pickle–The turmeric pickle is a likable creation almost everywhere in India. But it is very popular, especially in Gujarat. It is made in salty or sweet versions using salt, lemons, jaggery, mustard, fenugreek seeds, and very little oil. It is anti-inflammatory, has a lot of antioxidants, and is antimicrobial, securing one from inflammations in the tonsils, throat, knees, and aches.
