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No Indian meal truly feels complete without some pickle on the side. Gujarati cuisine especially, which is a treasure trove of delightful dishes from India’s western coast has a plethora of pickles to choose from. Gujarati cuisine is infamous for being a little sweet and a little sour. The iconic khatta meetha balance and this flavour profile translates to their pickles too.
Pickling may have originated as a means of preserving fresh vegetables and fruits beyond their season, but it has since become an art in itself. Pickles are made across India and each region has local favourites that embody the local produce. In Gujarat, this means a lot of fruits and vegetables, adhering to the state’s predominantly vegetarian cuisine.
Video Credit: Kathiyawadi Kitchen Recipe/YouTube
Here are 6 Gujarati pickles you should try.
Kacha Haldi Achaar:
You’ve surely used ground turmeric in the kitchen before, but did you know it can be used in its raw form as well? Amba Haldi Achaar is a traditional Gujarati pickle made from raw mangoes and fresh turmeric. The combination of the tartness from mangoes and the earthy bitterness of turmeric creates a unique and fresh flavour which makes for the perfect accompaniment to Gujarati dishes like thepla and khichdi.
Keri No Chundo:
On the sweeter side of the spectrum and almost more like a chutney than a pickle, Keri No Chundo is a mango pickle that has a distinct taste and is made with raw mangoes which have been granted, mixed with sugar and spices, and slow-simmered to a thick and sticky paste. The result is a sweet and tangy concoction that pairs wonderfully with parathas, rotis, and even plain rice.
Athela Mirchi:
If you have a low spice tolerance you might want to skip this one. Green chillies are sliced and doused in athana no Masala, which is a spice mix used to prepare pickles in Gujarat. It's a blend of aromatic spices such as fenugreek seeds, mustard seeds, and asafoetida. These spices give Gujarati pickles their unique flavour and play a vital role in preserving them . After a few weeks, the chillies are broken down and ready to enjoy.
Bafenu Achar:
A much loved Parsi pickle, Bafenu is crafted from ripe mangoes, and is ingeniously created to ensure its longevity throughout the entire year. The incorporation of ripe mangoes imparts a distinctive sweetness to this pickle, and when prepared with precision, it can maintain its deliciousness for over a year.
Nimbu Nu Athanu:
Getting to the sour end of the spectrum, Nimbu Nu Athanu, or lemon pickle, is a zesty and tangy delight. Lemons are preserved with an assortment of spices and oil, making it a long-lasting accompaniment to your meals. Sometimes chillies are added to the mix for an extra kick and Its vibrant flavour makes it an excellent sidekick to Gujarati snacks and curries.
Karonda Pickle:
Karonda, a remarkable berry, undergoes a fascinating transformation from green and tart when unripe to red and sweet when fully ripened. This versatile fruit has not only been cherished for its culinary applications in jams, jellies, pickles, chutneys, and more but also for its remarkable medicinal properties. Packed with vitamin C, it serves as a potent antiscorbutic agent, guarding against scurvy and makes for a delicious base for achar.
