Imagine sitting at home, having a hot meal of rice, with droplets of rain tapping against the window panes. It instantly brings about an irresistible craving for pickles, especially mixed vegetable pickles. Ginger, lemon, and other pickles come with tangy and spicy flavours to add warmth in these rainy days of India. While pickles do require a bit of extra care during the monsoon due to high moisture levels, instant pickles offer a quick solution. These pickles are not fermented for days but quickly sautéed in hot mustard oil to give your meals a sweet and tangy kick. Here are some instant pickle recipes to keep your monsoon pantry up to date and add a burst of flavour to your meals.
Beetroot Pickle
This beetroot pickle is a healthy and delicious option throughout the monsoons. Grate the beetroot and sauté in a bit of oil till it is well coated. Add in a little kalonji, methi dana, and saunf. Let all these spices splutter, then add a pinch of hing and grated beetroot. Let it come to room temperature and adjust the seasoning as required. The brilliant pink shades of beet make this pickle not only taste good but also look appealing. This pickle goes well with steaming hot rice and a blob of curd.
Raw Mango Pickle
Raw mango pickle or paani wala achar is one of the simplest pickles to make. First, chop fresh raw mango slices with the peel on. Put the pieces in a dry, clean jar. On top of that, add some salt, red chilli powder, and a bit of hing. Allow the mixture to rest for an hour; in that time, juice from the mango pieces will start coming out. Now the pickle is ready to eat. This tangy and spicy pickle is refreshing with meals and can be stored in a refrigerator to keep it green and fresh.
Green Chilli Pickle
These green chilli pickles add the spicy touch that can elevate any meal to that extra zing. Start roasting green chillies on a flame until they char. Slit the chillies lengthwise and then place them in a clean, dry jar. Sprinkle some salt and add a good amount of lemon juice to it. Shake the jar well so that the chillies are well coated. This pickle is ready to serve and in the fridge, it stays up to a week. The roasted flavour combined with the tanginess of lemon makes this pickle a treat to relish.
Ginger Pickle
Ginger pickle is one such quick and easy option, loaded with loads of medicinal value. Julienne fresh ginger and add it to vinegar. Let it rest for some time until the colour in the juliennes of ginger turns pink. Your pickle is ready to be relished with everyday meals. Not only does this sharp, tangy taste from the ginger pickle add a punch to your dishes, but it also helps you digest your meal, hence making it a healthy choice.
Onion Pickle
Onion pickle is an alternate and delicious option for the monsoon season. Slit the onions, and spring onion bulbs—leave them intact at the base. Put them in a sterilized glass jar. Squeeze some beetroot in between, sprinkle salt, and pour vinegar over it. Refrigerate it overnight, and let the flavours combine. Now this pickle can be served with any meal you desire. This delivers a tangy flavour—somewhat sweet—from the onions and vinegar that everybody will enjoy.