Pickling has been a popular way of preserving food in India for centuries. The history of pickles in India can be traced back to ancient times when pickling was a common practice to preserve fruits and vegetables when they were in abundance so that they could be consumed during the off-season. The art of pickling has been documented in Indian literature such as the Vedas, which are ancient Hindu scriptures. In these texts, there are references to the use of spices, salt, and vinegar in pickling.
In India, pickling is not just a way of preserving food, but also a way of adding flavour and spice to meals. Each region of India has its own unique style of pickling, with different ingredients, spices, and techniques. For example, in the South Indian state of Andhra Pradesh, pickles are made with a variety of fruits and vegetables such as mango, lime, and ginger, and are known for their spicy and tangy flavour.
In North India, pickles are often made with vegetables like carrots, turnips, and radishes, and are known for their rich, aromatic flavours. In the western state of Gujarat, pickles are often made with chillies and are known for their heat and spiciness. Today, pickles continue to be an important part of Indian cuisine and are enjoyed as a condiment or side dish with meals. Many families still make their own pickles at home, using traditional recipes and techniques that have been passed down through generations.
Pickles are not just a condiment or side dish in India, but an essential part of the meal experience. Many Indians have grown up with memories of their grandmothers or mothers making pickles at home, using fresh ingredients and traditional techniques. This connection to family and tradition makes pickles all the more special and beloved. In India, pickles come in a wide variety of flavours and textures, ranging from sweet to spicy, and tangy to sour. Some popular pickles include mango, lime, mixed vegetable, and chilli. Each region has its own unique style of pickling, which can make for a fascinating culinary journey across the country.
Here are 7 regional pickles of India-
Avakai
Avakai is a traditional mango pickle from the southern Indian state of Andhra Pradesh. It is a popular pickle that is known for its bold and spicy flavour. The pickle is made using raw mangoes that are cut into small pieces and mixed with a blend of spices and seasonings. The spices typically include mustard seeds, fenugreek seeds, red chilli powder, salt, and turmeric powder. The mixture is then packed tightly into a jar and allowed to ferment for a few days. The fermentation process is what gives Avakai its unique flavour and texture. The tangy and slightly sour taste of the raw mangoes is complemented by the spicy and pungent flavours of the spices. The texture of the pickle is soft and slightly mushy due to the fermentation process.
Lehsun ka achaar
Lehsun ka achaar, also known as garlic pickle, is a pungent and flavorful pickle made with whole cloves of garlic, red chilli powder, and a blend of spices. It is a popular pickle in many households across India, especially in the northern states. The pickle has a strong and pungent garlic flavour, with a spicy kick from the red chilli powder. The spices used in the pickle also add a depth of flavour, making it a popular condiment to be eaten with Indian bread like roti, paratha, and naan. It can also be added to rice and curries to enhance their flavour.
Gongura Pachadi
Gongura pachadi is a tangy and spicy pickle from the southern Indian state of Telangana. It is made using the leaves of the Gongura plant, also known as sorrel or roselle. The leaves are sour and tangy in flavour, which gives the pickle its distinct taste. To make Gongura pachadi, the Gongura leaves are washed and chopped finely, then sautéed with a blend of spices including red chilli powder, cumin seeds, mustard seeds, and fenugreek seeds. The mixture is then ground into a paste and mixed with tamarind pulp, salt, and a little bit of jaggery to balance the sourness of the Gongura leaves. The resulting pickle has a tangy, slightly sour taste with a hint of sweetness from the jaggery. It also has a spicy kick from the red chilli powder, mustard seeds, and cumin seeds. The texture of the pickle is slightly thick and grainy due to the ground Gongura leaves.
Karonda ka achar
Karonda ka achaar is a tangy and spicy pickle made from Karonda, also known as Natal plum or Carissa carandas, a fruit native to the Indian subcontinent. The fruit has a sour and slightly bitter taste, which makes it ideal for pickling. The sourness of the Karonda fruit is complemented by the spicy and pungent flavours of the spices, making for a tangy and bold taste. The texture of the pickle is soft and slightly mushy due to the fermentation process. Karonda ka achaar is commonly eaten as a side dish with rice or Indian bread. It can also be used as a condiment to add flavour to sandwiches, wraps, and salads.
Shalgam ka achaar
Shalgam ka achar is a popular pickle made from turnips, a root vegetable commonly found in India. The pickle is typically made during the winter months when turnips are in season. To make Shalgam ka achar, the turnips are washed, peeled, and cut into small pieces. The pieces are then mixed with a blend of spices including red chilli powder, turmeric powder, mustard seeds, fenugreek seeds, cumin seeds, and salt. The mixture is then packed into a jar and left to mature for a few days. The fermentation process gives the pickle its tangy and slightly sour taste. The turnips absorb the flavours of the spices, giving the pickle a bold and spicy flavour. The texture of the pickle is slightly crunchy due to the firmness of the turnips.
Narthangai Oorugai
Narthangai oorugai is a popular pickle from the southern Indian state of Tamil Nadu. It is made using the citrus fruit Narthangai, also known as Citron. The fruit has thick, bumpy skin and is highly aromatic. The pickle has a tangy, sour, and slightly bitter taste, with a strong citrusy aroma. The flavour of the Narthangai fruit is distinct and gives the pickle a unique taste. The pickle is commonly eaten as a side dish with rice, dal, and curries. It can also be used as a condiment to add flavour to sandwiches and wraps. In addition to its taste, Narthangai oorugai is believed to have many health benefits. The fruit is high in Vitamin C and antioxidants and is believed to aid digestion and boost the immune system.
Akhuni Achaar
Akhuni achaar is a popular pickle from the northeastern Indian state of Nagaland. It is made with fermented soybean, also known as akhuni, and a blend of spices. The pickle has a unique and strong flavour, with a pungent aroma that comes from the fermented soybeans. It has a smoky, salty, and spicy taste, and is often described as an acquired taste. Akhuni achaar is a popular condiment in Nagaland and is commonly eaten with rice and meat dishes. In addition to its taste, akhuni achaar is believed to have several health benefits. Fermented soybean is a good source of protein and is also rich in antioxidants, which help protect the body from harmful free radicals. It is also believed to aid digestion and boost the immune system.