Aam To Mooli, 8 Punjabi Pickles To Try For That Achaari Flavour

Punjabi cuisine is renowned for its rich flavours and vibrant spices, and one aspect that truly stands out is the art of pickling. Punjabi pickles and preserves are a cherished part of the region's culinary heritage, with their tangy, spicy, and mouthwatering flavours enhancing meals and adding a burst of excitement to the palate. In this article, we will delve into the traditional Punjabi pickling techniques and explore some popular varieties, including Aam ka Achar (Mango Pickle) and Gobhi Shalgam Gajar Achar (Mixed Vegetable Pickle).

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Punjabi Pickling Techniques

Punjabi pickles are known for their bold and robust flavours, achieved through a combination of carefully chosen ingredients and traditional pickling techniques. The primary methods used in Punjabi pickling include sun-drying, fermentation, and oil-based preservation.

Sun-drying: Many Punjabi pickles begin with the sun-drying process, which involves exposing the main ingredient, such as mangoes, vegetables, or spices, to the sun's heat. Sun-drying helps remove moisture and enhances the texture and flavour of the ingredient, setting the foundation for a delectable pickle.

Fermentation: Fermentation plays a crucial role in the pickling process, allowing the development of complex flavours and transforming the raw ingredients. In Punjabi pickles, spices, salt, and oil are added to the sun-dried ingredients, and the mixture is left to ferment for several days or weeks. This process not only imparts a unique tanginess to the pickles but also acts as a natural preservative, extending their shelf life.

Oil-based Preservation: Punjabi pickles are often preserved in oil, providing an additional layer of flavour and acting as a natural preservative. Mustard oil is a common choice, as it lends its distinctive pungency and aroma to the pickles. The oil helps seal the flavours and aids in preserving the ingredients for an extended period, allowing the pickles to mature and develop their characteristic taste.

Vinegar-based Pickling: In addition to the traditional sun-drying and fermentation methods, some Punjabi pickles are prepared using vinegar as a preservative. Vinegar, often white distilled or apple cider vinegar, is combined with spices, salts, and the main ingredient, such as onions or garlic. This technique offers a tangy and sharp flavour profile to the pickles and helps extend their shelf life.

Instant Pickles: While many Punjabi pickles require days or weeks of fermentation, there are also instant pickle recipes that can be prepared quickly. These pickles involve combining fresh ingredients, such as raw mangoes, lemons, or green chillies, with spices, salt, and oil. The pickles can be consumed immediately or after a few hours of marinating, offering a fresh and vibrant taste.

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Dry Roasting Spices: In some Punjabi pickles, the spices are dry roasted before being added to the pickle mixture. Dry roasting intensifies the flavours of the spices, bringing out their natural oils and aromas. Common spices that are dry-roasted include cumin seeds, mustard seeds, fenugreek seeds, and fennel seeds. This technique adds depth and complexity to the pickles.

Stuffed Pickles: Another interesting technique found in Punjabi pickling is stuffing the main ingredient with a mixture of spices, herbs, and other fillings. For example, green chillies may be slit and stuffed with a spiced filling of salt, turmeric, and amchoor (dried mango powder). The stuffed chillies are then preserved in oil or brine, creating a delightful combination of flavours and textures.

Sugar-based Pickles: While most Punjabi pickles tend to have a tangy and spicy profile, some recipes call for the addition of sugar or jaggery to balance the flavours. The sweetness from sugar or jaggery complements the tartness of the pickles, creating a well-rounded taste. Sweet and sour pickles, such as sweet lemon pickles or sweet and spicy mango pickles, are cherished in Punjabi cuisine.

Varieties of Punjabi Pickles and Preserves:

Aam ka Achar (Mango Pickle): A quintessential Punjabi pickle, Aam ka Achar, showcases the tangy and sweet flavours of raw mangoes. The mangoes are sliced or grated, mixed with a blend of spices such as red chilli powder, turmeric, fenugreek seeds, and asafoetida, and then left to ferment. The result is a tantalizing pickle that perfectly balances sourness, spiciness, and sweetness.

Gobhi Shalgam Gajar Achar (Mixed Vegetable Pickle): This delightful mixed vegetable pickle combines cauliflower, turnips, and carrots with an array of spices, creating a medley of flavours and textures. The vegetables are typically cut into small pieces, sun-dried, and then mixed with spices like fennel seeds, mustard seeds, and nigella seeds, before being preserved in oil. The pickle offers a delightful crunch and a burst of tanginess in every bite.

Nimbu ka Achar (Lemon Pickle): Nimbu ka Achar is a zesty and aromatic pickle made with juicy lemons. The lemons are sliced and mixed with spices such as mustard seeds, fenugreek seeds, and turmeric, and then left to marinate in their juice and oil. The result is a tangy and tangy pickle that pairs beautifully with various Punjabi dishes.

Pachranga Achar: Pachranga Achar is a popular mixed pickle that incorporates a variety of vegetables, including carrots, cauliflower, turnips, and green chillies. The vegetables are chopped into small pieces, sun-dried, and then combined with a blend of spices and mustard oil. This pickle offers a harmonious blend of flavours and textures, with the different vegetables contributing their unique characteristics to the overall taste.

Hari Mirch ka Achar (Green Chili Pickle): This spicy and tangy pickle features green chillies that are slit or chopped and then marinated in a mixture of spices, lemon juice, vinegar, and salt. The flavours intensify over time, resulting in a pickle that adds a fiery kick to any meal. It pairs exceptionally well with parathas or as a condiment for Indian snacks.

Garlic Pickle: Garlic lovers rejoice! Punjabi cuisine offers a pungent and flavorful garlic pickle. Whole garlic cloves are fermented in a mixture of spices, vinegar, and oil, creating a pickle with a distinct garlicky taste. This pickle complements a wide range of dishes, from lentils and rice to bread and kebabs.

Mooli ka Achar (Radish Pickle): Radish lovers will appreciate this tangy and crunchy pickle. Grated radish is combined with spices like fenugreek seeds, mustard seeds, and red chilli powder, and then preserved in oil. The pickle offers a delightful combination of flavours, with the radish's natural spiciness complementing the tanginess of the pickling spices.

Mixed Fruit Pickle: Punjabi cuisine also boasts a delightful mixed fruit pickle that combines various seasonal fruits like mangoes, apples, plums, and grapes. The fruits are chopped into small pieces and marinated in a tangy and spicy blend of spices, vinegar, and sugar. The result is a unique pickle with a medley of sweet, tangy, and spicy flavours.

Punjabi pickles and preserves offer a wide range of flavours, from fiery and tangy to sweet and sour. Whether you prefer the classic Aam ka Achar or the heat of Hari Mirch ka Achar, Punjabi cuisine has a pickle to suit every palate. These pickles not only enhance the taste of meals but also add a touch of tradition and cultural significance to the dining experience.