4 Pickles From South India That Will Impress All Meat Lovers

Any normal conversation about South India definitely revolves around dosa, idli, vada, uttapam and its accompaniments like sambhar and rasam. It would be unfair to ignore the role that curries like sambhar and rasam play in enhancing the taste of the meal. How incomplete would a dosa be without a piping hot bowl of tangy sambhar and some coconut chutney too. That reminds us, chutneys are also a huge affair in South Indian cuisine. They’ve got a range of them beyond the traditional coconut one. 

Similarly, northern parts of India are known for their achaar aka pickles. Something other than makki ki roti and sarson ka saag that Punjabis are known for are their achaars. Mango, lemon, carrot, radish and all sorts of vegetables can be donned into a jar of pickle. For the uninitiated, pickle is made from vegetables and fruits that are fermented for a certain period of time in vinegar or brine. This long-term immersion infuses the tanginess of the liquid into the vegetables, lending it a distinct zing. In fact, why just vegetables, even meat can be spruced up with some pickling. 

Now, if you thought southern parts of India are oblivious to the idea of pickles then you are wrong. Here are four lip-smacking non-vegetarian pickles that are special to South India. 

1. Andhra’s Chicken Pickle

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Ask any Telugu and they would happily talk about their favourite Kodi Chutney. The spicy hot pickle is infused with some fiery South Indian spices that not only lend taste but also a six-month shelf life without any refrigeration. 

2. Mangalore’s Bombil Pickle 

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You’ve surely come across the Bombay Duck or the Bombil as it popularly called. It is actually a type of fish with a protruding mouth and some striking features. While the Bombay Duck itself has a host of delectable recipes ranging for dry to curries, Mangalore has its Bombil pickle too. The sun-dried fish is mixed with kashmiri chilli and tamarind for a kick. 

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3. Kerala’s Beef Pickle 

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Deeply soaked in spices and oil, this Kerala-style beef pickle is a hit among the locals. While sun-drying is the most authentic way to pickle the beef, at times, it is also fried and then added to the pickle mixture. 

4. Andhra’s Gosh Ka Achaar 

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If there is anything apart from Hyderabadi biryani that you should try is their Gosh ka achaar aka mutton pickle. Boneless mutton is wrapped in a super spicy mix with kaloongi seeds and more. Have it with a simple dal rice and you would want to have it everyday. 

If this is the kind of pickle we are going for, then being in a pickle wouldn’t be that hard after all.