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Making seasonal pickles is a cherished tradition in Indian cuisine, adding a delightful touch to its diverse culinary heritage. Preserving food is a wonderful tradition that has been passed down through generations. It allows us to savour the delicious flavours of the season's bounty even after it has come to an end. Every pickle holds the spirit of a specific moment and region, capturing the art of preserving the flavours of each season. As winter arrives, it's a great opportunity to explore the wonderful world of beets, water chestnuts, and other seasonal foods. The pickles, with their delicious tanginess and savoury taste, not only go well with meals but also have a fascinating tale to tell about the flavours and cooking customs of different regions.
Chakundar Pickle
Beetroot, known for its vibrant colour and sweet earthy flavour, transforms into something truly special when it's pickled. Chakundar pickle is a beloved traditional choice when the winter season rolls around. Thinly slice beetroots marinated in mustard oil with achaar ka masala, and sometimes jaggery to give a hint of sweetness. This combination creates a delightful balance of sweet, spicy, and tangy flavours. The pickle is truly a showstopper on the dining table, with its bold crimson colour and robust flavour. It goes perfectly with parathas, rice dishes, and even sandwiches, bringing a burst of distinct flavours.
Singhara Pickle
Water chestnut, another seasonal gem, transforms into a delightful pickle. The crunchy texture and slightly nutty taste of water chestnuts complement the spicy and tangy pickle masala exceptionally well. Whether you opt for a simple vinegar-based pickle or one infused with regional spices, singhara pickle adds a crisp and refreshing element to winter meals. It pairs beautifully with rice, roti, or even as a side to your hearty winter stews.
Sanai ke Phool ka Achaar
The Sanai ke phool, which is also called jute flowers, brings a distinctive and tribal element to pickles made during specific seasons. These delicate blooms are pickled in various ways, offering a taste and texture that may remind you of moringa or sajana flowers. Different regions have their own preferences when it comes to recipes. For example, some regions prefer simpler recipes, while others, such as Chhattisgarh and Bihar, tend to lean towards spicier preparations. In addition, Bengali cuisine also presents unique recipes that honour the extensive cultivation of this plant. The Sanai ke phool pickle showcases the rich variety of regional flavours found in India.
Dana Methi Pickle
During the winter season, people often add fenugreek seeds to pickle jars because of their strong and aromatic flavour. You take these small seeds and soak them, then mix them with spices and let them ferment. The achaar is a flavorful and tangy treat. The Dana methi pickle is something that may take some time to get used to, but once you do, you'll come to appreciate its distinct and strong flavour. It complements simple dal and rice beautifully, bringing an additional burst of flavour to your meal.
Kamal Kakdi ka Achaar
Kamal kakdi, also known as lotus stem, is a unique and delicious choice for pickles. It offers a crisp and succulent texture that adds a delightful twist to your pickle collection. Kamal kakdi sliced thinly, marinated in spices, and let it mature, you'll be treated to a delightful crunch and a subtle earthy flavour. Wow, this pickle truly showcases how wonderfully diverse and adaptable seasonal ingredients can be in Indian cuisine. It goes really well with parathas or rice dishes, giving them a special and enjoyable texture.
