The craft of pickling is a testament to the fact that India is a land of spices. Pickling has been a part of Indian cuisine for centuries, and it is a culinary tradition that has been passed down through generations. From the tangy and spicy mango pickles of the North to the sweet and sour lime pickles of the South, the art of pickling in India is a celebration of the diverse flavours and aromas that the country has to offer. Pickling in India is not just a means of preserving food; it is a culinary art form that requires skill, patience, and an acute sense of flavour. Let's explore the rich history and diverse techniques of pickling in India and delve into the myriad of pickles that add flavour and spice to Indian cuisine.
The history of pickling in India can be traced back to ancient times, when it was a means of preserving food for long periods of time. The process of pickling involves immersing fruits and vegetables in a mixture of spices, salt, and oil, which not only preserves the food but also enhances its flavour and texture. Over time, the art of pickling evolved and became an integral part of Indian cuisine.
Mango pickle, which dates to the 4th century BC, is one of the earliest known pickles in India. Mangoes were considered a fruit of the gods in ancient India, and the pickle was believed to have medicinal properties. The raw mangoes were combined with a mixture of spices, including turmeric, cumin, and mustard seeds, to make the mango pickle, which was then allowed to mature in the sun for a few days. The result was a tangy and spicy pickle that became a staple in Indian households. As trade routes opened and foreign influences arrived in India, the art of pickling became more diverse and complex with the addition of new spices and ingredients.
Here are six types of pickles from India that you must try:
Mango Pickle
Lime Pickle
Lime pickle is another popular Indian pickle that is made using whole lemons. The lemons are sliced and combined with a mixture of spices, such as chilli powder, fenugreek seeds, and mustard seeds. This pickle is tangy, spicy, and slightly sweet, making it a great accompaniment to rice dishes and curries. A lime pickle is also used as a condiment on sandwiches and wraps.
Garlic Pickle
Garlic pickle is a unique Indian pickle that is made using garlic cloves. The cloves are marinated in a blend of spices that includes mustard seeds, fenugreek seeds, and chilli powder. Garlic pickle has a strong, pungent flavour and is an acquired taste. It is commonly eaten with roti or paratha, a type of Indian flatbread. It also pairs well with piping-hot, steamed rice when mixed well.
Mixed Vegetable Pickle
Mixed vegetable pickle is a popular pickle in India that is made using a variety of vegetables, including carrots, cauliflower, and green chilies. The vegetables are sliced and mixed with cumin, coriander, and turmeric. The mixed vegetable pickle has a sweet and sour flavour, and is a great accompaniment to rice dishes and curries.
Gongura Pickle
Gongura pickle is a unique pickle from the state of Andhra Pradesh in south India. It is made using gongura leaves, a type of sour leafy green. The leaves are chopped and mixed with a blend of spices, including chili powder, cumin, and mustard seeds. Gongura pickle has a tangy and sour flavour, and is commonly eaten with rice dishes and lentils.
Jackfruit pickle
Jackfruit pickle is a delicious and unique pickle that is popular in India. Made from the ripe flesh of jackfruit, it is a sweet and sour pickle that is flavoured with a blend of spices and herbs. The jackfruit pickle has a distinct aroma and flavour, and is known for its bold, tangy taste. It is a great accompaniment to Indian meals and adds a burst of flavour to any dish. The pickle is made by first cutting the jackfruit into small pieces and then mixing it with a blend of spices, vinegar, and salt. The mixture is then left to marinate for a few days to allow the flavours to develop.
Storing Indian pickles properly is essential to keeping them fresh and flavourful. Here are 5 tips to ensure that your Indian pickles stay fresh and delicious:
Keep them in a cool, dry place.
Indian pickles should be stored in a cool, dry place away from direct sunlight and moisture. A pantry or cupboard works best.
Use a clean, dry spoon.
When serving the pickle, always use a clean, dry spoon to avoid contamination.
Keep the jar tightly closed.
After using the pickle, make sure to tightly close the jar to prevent air from getting in and spoiling the pickle.
Refrigerate if necessary.
Some pickles, such as fresh pickles, may need to be refrigerated to stay fresh for longer periods of time. Make sure to check the label for storage instructions.
Check for signs of spoilage.
Before consuming the pickle, check for any signs of spoilage, such as mould or an off smell. If the pickle looks or smells off, it is best to discard it.
The art of pickling in India is a time-honoured tradition that has been passed down through generations. From mangoes to lemons to jackfruits, Indian pickles offer a diverse range of flavours and textures that are truly unique. Whether enjoyed as a side dish or as a main ingredient in a recipe, pickles add a burst of flavour and complexity to Indian cuisine. With proper storage and care, Indian pickles can last for months or even years, allowing us to enjoy the flavours of India all year round. The art of pickling is a true testament to the rich cultural heritage and culinary expertise of India, and it continues to be celebrated and cherished by people all over the world.