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Pickles have always been an important part of Indian cuisine, and Northeast India is no exception. The region is home to a diverse array of pickles, each with its own unique flavour profile and cultural significance. From the tangy and spicy pickles of Assam to the sour and pungent pickles of Nagaland, Northeast India's pickles are as diverse as the region itself.
In this article, we'll explore the different types of pickles found in Northeast Indian cuisine, their ingredients, and the role they play in the region's culinary traditions. Whether you're a seasoned pickle lover or just curious about the flavours of Northeast India, read on to discover the mouth-watering world of Northeast Indian pickles.
Bamboo Shoot Pickle
Bamboo shoot pickle is a popular condiment in the northeastern states of India, especially in Assam, Nagaland, and Manipur. It is made from tender bamboo shoots that are cut into small pieces and mixed with a blend of spices and oil. The pickle has a distinctively sour, tangy, and slightly bitter flavour that complements a variety of dishes.
To make bamboo shoot pickles, fresh and tender bamboo shoots are first washed, sliced, and boiled until tender. The boiled bamboo shoots are then mixed with a blend of spices, such as mustard oil, salt, turmeric, red chilli powder, and fenugreek seeds. The mixture is then left to marinate for several hours or overnight to allow the flavours to blend.
Bamboo shoot pickle is often used as a condiment with rice dishes, noodles, and soups. It is also used as a flavouring agent in many traditional dishes, such as pork curry, fish stew, and vegetable dishes. The sour and tangy taste of bamboo shoot pickle adds a depth of flavour to these dishes and makes them more appetizing.
Apart from its culinary uses, bamboo shoot pickle is also known for its health benefits. It is rich in fibre, vitamins, and minerals and has antioxidant and anti-inflammatory properties. It is believed to aid in digestion, boost immunity, and promote overall health and well-being.
Dalle Chilli Pickle
Dalle Chilli pickle is a popular condiment from the northeastern state of Sikkim, India. It is made from the Dalle Khorsani chilli, a small and fiery variety of chilli that is native to the region. The chillies are known for their distinctive fruity flavour and high level of spiciness, which makes them a popular choice for pickling.
To make Dalle Chilli pickle, the chillies are first washed and dried. They are then lightly roasted and mixed with a blend of spices, such as mustard oil, salt, turmeric, and fenugreek seeds. The mixture is then left to marinate for several hours or overnight to allow the flavours to blend.
The resulting pickle has a tangy, spicy, and slightly sweet flavour that complements a variety of dishes. It is often used as a condiment with rice dishes, noodles, and soups. The spiciness of the pickle adds a depth of flavour to these dishes and makes them more appetizing.
Smoked Pork Pickle
Smoked pork pickle is a traditional condiment from the northeastern states of India, particularly popular in Nagaland and Manipur. It is made from smoked pork, which is first cooked until tender and then mixed with a blend of spices and oil to create a flavorful pickle.
To make smoked pork pickle, fresh pork is first marinated with a blend of spices, such as turmeric, garlic, ginger, and chilli powder. The marinated pork is then smoked over a wood fire, which imparts a unique smoky flavour to the meat. Once the pork is cooked, it is cut into small pieces and mixed with a blend of spices, such as mustard oil, salt, and vinegar. The pickle is then left to marinate for several hours or overnight to allow the flavours to meld together.
The resulting smoked pork pickle has a rich, smoky taste that complements a variety of dishes. It is often used as a condiment with rice dishes, noodles, and soups. The pork adds a depth of flavour to these dishes and makes them more appetizing.
Banana Flower Pickle
Assamese banana flower pickle is a traditional condiment from the northeastern state of Assam, India. It is made from the flowers of the banana plant, which are first cleaned, sliced, and boiled until tender. The boiled flowers are then mixed with a blend of spices and oil to create a flavorful pickle.
Fresh banana flowers are first cleaned, and the outer layers of petals are removed to make the Assamese banana flower pickle. The inner petals are then sliced thinly and boiled in salted water until tender. The boiled flowers are then drained and mixed with a blend of spices, such as mustard oil, garlic, ginger, cumin, coriander, and chilli powder. The mixture is then left to marinate for several hours or overnight to allow the flavours to meld together.
The resulting pickle has a tangy, spicy, and slightly sweet flavour that complements a variety of dishes. It is often used as a condiment with rice dishes, noodles, and soups. The banana flower adds a unique texture and flavour to these dishes and makes them more appetizing.
Bhut Jolokia Pickle
Bhut Jolokia pickle is a spicy and tangy condiment made from the famous Bhut Jolokia chilli pepper. Bhut Jolokia, also known as Ghost Pepper, is one of the hottest chilli peppers in the world, originating from the Northeastern region of India. To make the pickle, fresh Bhut Jolokia peppers are chopped and mixed with a blend of spices, such as mustard seeds, cumin, fenugreek, turmeric, vinegar or lemon juice. The mixture is then left to marinate for several days to allow the flavours to meld together and create a spicy and pungent pickle.
The Bhut Jolokia pickle is a popular condiment in Northeast Indian cuisine, where it is often used as a dipping sauce or side dish with rice, curry, and meat dishes. The pickle adds a fiery kick to any dish and enhances its flavour profile. In addition, Bhut Jolokia is believed to have many health benefits, such as aiding digestion, boosting metabolism, and relieving pain.
Making Bhut Jolokia pickle requires some expertise, as handling the chilli pepper can cause skin irritation and burning sensations. However, the result is a delicious and unique condiment that showcases the bold and spicy flavours of Northeast India. The Bhut Jolokia pickle is a must-try for anyone who loves spicy and tangy foods and wants to explore the diverse and flavorful cuisines of India.
