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Indian pickling traditions have been handed down through generations for centuries.
Whether it is mangoes, lemons, or jackfruits, Indian pickles offer a variety of flavors and textures that are truly unique.
Art Of Pickling In India And The Indian Pickling Recipes
India is a land of spices, which is evident in the craft of pickling. Indian cuisine has been picking its way through the ages, and it is a culinary tradition passed from generation to generation.
India’s pickling art celebrates the diverse flavours and aromas it offers, from the sweet and spicy mango pickles up north to the sweet and sour lime pickles down south.
Food pickling in India is more than just a method of food preservation; it is an art form requiring skill, patience, and tastebuds for flavor.
We will examine the rich history and various pickling techniques in India, and explore the many types of pickles used in Indian cuisine.
Pickling dates back thousands of years in India, when it was used to preserve food for a long time.
Spices, salt, and oil are combined with fruits and vegetables to pickle them, preserving their flavours and textures and improving their preservation.
In Indian cuisine, pickling evolved over time and became a staple. Here are 6 types of pickles from India that you must try:
A mango pickle or commonly known as Aam ka achaar is one of the oldest pickles known in India, dating back to the 4th century BC.
A mango pickle was considered medicinal in ancient India, and mangoes were considered god’s fruit.
Mango pickles are made by mixing raw mangoes with spices like turmeric, cumin, and mustard seeds, then allowing them in the sun to mature and release flavour.
Pickles made from this recipe became a staple in Indian households for their tangy and spicy taste. The art of pickling evolved as trade routes opened and foreign influences arrived in India, adding new spices and ingredients to the process.
Whole lemons are used to make lime pickle, another popular Indian pickle.
Lemons are sliced and combined with fenugreek seeds, mustard seeds, chili powder, and chilli powder.
With its tangy, spicy, and slight sweetness, this pickle is a wonderful addition to rice dishes and curries. In addition to sandwiches and wraps, lime pickles can be used as condiments.
In India, garlic pickles are unique pickles made from cloves of garlic. Mustard seeds, fenugreek seeds, and chilli powder are added to the marinade before it is applied to the cloves.
It is an acquired taste to enjoy garlic pickles because of their strong, pungent aroma.
Indian flatbreads such as roti and paratha are commonly eaten with it. If mixed well, it is also a great pairing with piping hot, steamed rice.
There are a variety of vegetables used in making mixed vegetable pickle in India, including cauliflowers, carrots, ginger, green chilies, and garlic etc.
The vegetables are sliced finely and mixed with cumin, coriander, turmeric and panc phoran.
The mixed vegetable pickle has a spicy, sweet and sour flavor that complements rice dishes and curries well.
Gongura/sour leaves pickle originates from Andhra Pradesh, a state in southern India. An edible sour leafy green known as gongura leaves is used to make this dish.
A blend of indian aromatic spices, including chili powder, cumin, and mustard seeds, is mixed with chopped leaves.
Rice dishes and lentils are commonly served with gongura pickles, which have a tangy and sour taste.
India is known for its delicious and unique jackfruit pickle. Made from the ripe flesh of raw jackfruit, it is a spicy and sour pickle flavored with herbs and spices.
In addition to having a distinctive aroma and taste, jackfruit pickles are known for their bold, tangy flavor. The spice gives any dish a burst of flavor and is a great accompaniment to Indian food.
Jackfruit is cut into small pieces and mixed with spices, vinegar, and salt to make the pickle. To develop the flavors, the mixture is marinated for a few days.
Art Of Pickling In India: Storing Indian Pickles
Maintaining the freshness and flavour of Indian pickles requires proper storage. The following tips will help you keep your Indian pickles fresh and tasty:
- Make sure they are kept cool and dry.
- Keep Indian pickles away from direct sunlight and moisture in a cool, dry place. A pantry or cupboard works best.
- Use a clean, dry spoon.
- To prevent contamination, always use a clean, dry spoon when serving the pickles.
- Keep the jar tightly closed.
- To prevent air from entering and spoiling the pickle, tightly close the jar after using the pickle.
- Refrigerate if necessary.
- If you want to keep pickles fresh for a longer period of time, you may need to refrigerate them. If there are storage instructions on the label, make sure to follow them.
- Check for signs of spoilage.
If you notice mould or an off smell in the pickle, check for spoilage before consuming. Pickles should be discarded if they look or smell off.
In India, pickling is a time-honoured tradition passed down from generation to generation. There are a wide variety of flavours and textures in Indian pickles, from mangoes to lemons to jackfruits.
The flavour and complexity of Indian cuisine are enhanced by pickles, whether they are served as a side dish or as a main ingredient.
When stored and cared for properly, Indian pickles last for months or years, providing us with a year-round taste of India.
India’s art of pickling is a testament to its rich cultural heritage and culinary expertise, and it continues to be cherished and celebrated around the world.
Andhra Authentic Gongura Red Chilli Pickle 399
Product Name: Authentic Gongura Red Chilli Pickle
Product Description: Amoga's Pickles Factory Andhra Authentic Gongura Red Chilli Pickle/Pandumirapakaya Gongura /Achar 100% Natural Handmade (500)
Brand: Amoga's Pickles Factory
Offer price: 399
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