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Among the many unique features of Indian cuisine, pickles (achaar) stand out as a particularly noteworthy aspect. These tangy, flavourful condiments are an integral part of Indian meals and are made using a diverse array of ingredients, including vegetables, fruits, and spices.
While many people are familiar with popular Indian pickles like mango, lemon, and chilli, there are numerous lesser-known varieties that are equally delicious and deserving of attention. In this piece, we will delve into some of the more unusual and intriguing pickles that can be found throughout India.
A well-known pickle from the state of Andhra Pradesh is gongura. It is prepared with gongura leaves, also referred to as sorrel leaves. After being cleaned, the leaves are then dried in the sun. After that, they are combined with spices like mustard powder, cumin powder, and red chilli powder. After a few days of fermentation, the mixture is then suitable for consumption. Gongura pickle is typically eaten with rice or roti and has a tangy, sour flavour.
The state of Nagaland in the northeast is known for its renowned bamboo shoot pickle. Fresh bamboo shoots are used to make it, which are first cooked before being chopped into little pieces. Spices like ginger, garlic, and chilli powder are then combined with the pieces. After being let to ferment for a few days, the combination is then prepared for consumption. Typically eaten with rice or meat meals, bamboo stalk pickle has a distinctive flavour.
A well-known pickle from the state of Rajasthan is the garlic pickle. To make this pickle, fresh garlic cloves are used, and after they have been peeled, they are combined with mustard oil, cumin powder, and coriander powder. The combination is then allowed to marinade for a few days before being prepared for consumption. Garlic pickle is typically eaten with parathas or rotis and has a strong, pungent flavour.
Jackfruit pickle is a well-known pickle in Kerala and other parts of South India. The raw jackfruit used in its preparation is first diced into little pieces, and then it is combined with mustard oil, turmeric, and red chilli powder. After a few days, the combination is allowed to marinade before being prepared for consumption. Rice or dosa is frequently served with jackfruit pickle, which has a sweet and tangy flavour. A similar variant of the pickle is also prevalent in parts of North India.
5. Hog Plum Pickle
The state of Tamil Nadu is known for its famed hog plum pickle. Hog plums—also known as ambarella—are used to make it. Small chunks of the plums are first sliced up, and then they are combined with mustard oil, red chilli powder, and other spices. After a few days, the combination is allowed to marinade before being prepared for consumption. Typically served with rice or curd rice, hog plum pickle has an acidic, sour flavour.
Gooseberry or amla pickle is a popular pickle from the state of Punjab. It is made using fresh gooseberries, which are first boiled and then mixed with spices like cumin powder, coriander powder, and mustard oil. The mixture is then left to marinate for a few days, after which it is ready to be consumed. The acidic and tart taste of gooseberry pickle pairs well with parathas or rotis.
Mushroom pickle is a popular pickle from the state of Maharashtra. It is made using fresh mushrooms, which are first boiled and then mixed with spices like turmeric, red chilli powder, and mustard oil. The mixture is then left to marinate for a few days, after which it is ready to be consumed. Mushroom pickle has a unique flavour and goes well with rice or roti.
Cauliflower pickle is made with a flavourful combination of aromatic spices, whether it's the milder, South Indian form or the tangier, spicy North Indian variety. The carefully prepared pickled cauliflower keeps its natural texture while soaking up the strong tastes of the spices, providing a lovely blend of tanginess and moderate heat. Cauliflower pickle world well with both rice and roti, and complements any accompanying vegetable dish.
In the realm of Indian cuisine, pickles reign supreme, infusing a burst of flavour into every bite. While familiar favourites like mango, lemon, and chilli dance on our taste buds, a vibrant tapestry of lesser-known pickles awaits our discovery. Enter the realm of gongura pickle, bamboo shoot pickle, garlic pickle, jackfruit pickle, hog plum pickle, gooseberry pickle, and mushroom pickle – a symphony of uncommon delights.
These tantalising treasures boast distinctive flavours, harmonising perfectly with rice or roti. Let your taste buds embark on a thrilling adventure as you savour these extraordinary pickles, unravelling the kaleidoscope of India's diverse culinary heritage.
