Sweet, Spicy, Tangy: The Incredible Range Of Indian Pickle Variety Recipes

Indian cuisine is known for its bold flavours and vibrant spices, and one of the quintessential accompaniments that add a burst of flavour to any meal is the humble pickle. But don't be fooled by its simplicity; Indian pickles come in a wide range of flavours, from sweet and tangy to fiery and spicy. Join us on a tantalising journey through the incredible variety of Indian pickle recipes that will surely make your taste buds dance with delight.

Also Read: Kerala Style Pickles: Enjoy The Real Blend Of Spices And Meat

Mango Pickle

The Mango Pickle is a tangy delight that perfectly captures the essence of the tropical fruit. The combination of mustard and fenugreek seeds creates a unique flavour profile that complements the sweetness of the mangoes. It pairs exceptionally well with rice, roti, or even as a condiment for sandwiches.

Ingredients:

• 2 large raw mangoes
• 2 tablespoons mustard seeds
• 1 tablespoon fenugreek seeds
• 1 tablespoon red chilli powder
• 1 teaspoon turmeric powder
• 1 tablespoon salt
• 2 tablespoons oil

Method:

1. Wash and peel the mangoes. Cut them into small pieces and remove the pit.
2. In a pan, heat the oil and add mustard seeds and fenugreek seeds. Let them splutter.
3. Add the mango pieces to the pan and cook on low heat for 5 minutes.
4. Add red chilli powder, turmeric powder, and salt. Mix well.
5. Cook for another 10-15 minutes until the mango pieces become soft and the spices are well blended.
6. Remove from heat and let it cool before transferring to a clean, dry jar.
7. Store in a cool, dark place for at least a week to allow the flavours to develop fully.

Lime Pickle

The Lime Pickle is a zesty and fiery creation that adds a burst of tanginess to your palate. The combination of lime, chilli powder, and mustard seeds creates a symphony of flavours that will leave you craving for more. It's a versatile pickle that can be enjoyed with Indian bread, rice dishes, or as a side with your favourite curry.

Ingredients:

• 10-12 small limes
• 4 tablespoons salt
• 2 tablespoons red chilli powder
• 1 tablespoon turmeric powder
• 1 tablespoon mustard seeds
• 1 tablespoon fenugreek seeds
• 1/2 cup oil

Method:

1. Wash the limes thoroughly and pat them dry. Cut each lime into 8 wedges.
2. In a bowl, mix the lime wedges with salt and turmeric powder. Set aside for 2-3 days, stirring occasionally.
3. After 2-3 days, heat oil in a pan and add mustard seeds and fenugreek seeds. Let them crackle.
4. Add the lime wedges along with the remaining salt and turmeric powder. Stir well.
5. Cook on low heat for about 10-15 minutes until the lime wedges become soft and the spices are well incorporated.
6. Remove from heat and let it cool before transferring to a sterilised jar.
7. Allow the pickle to mature for at least a week before consuming it.

Mixed Vegetable Pickle

The Mixed Vegetable Pickle is a colourful medley of flavours and textures. The combination of crunchy vegetables with aromatic spices creates a pickle that is both refreshing and spicy. It's a delightful addition to any meal and can elevate the simplest of dishes to a whole new level.

Ingredients:

• 1 cup cauliflower florets
• 1 cup carrot, sliced into thin strips
• 1 cup green beans, cut into small pieces
• 1 cup bell peppers, diced
• 1/2 cup mustard oil
• 2 tablespoons fennel seeds
• 2 tablespoons nigella seeds
• 2 tablespoons red chilli powder
• 1 tablespoon turmeric powder
• 2 tablespoons vinegar
• Salt to taste

Method:

1. Blanch the cauliflower florets, carrot strips, and green beans in boiling water for 2 minutes. Drain and set aside.
2. In a pan, heat mustard oil and add fennel seeds and nigella seeds. Let them splutter.
3. Add the blanched vegetables and diced bell peppers to the pan. Stir-fry for 2-3 minutes.
4. Add red chilli powder, turmeric powder, and salt. Mix well.
5. Cook for another 5-7 minutes until the vegetables are tender but still retain their crunch.
6. Remove from heat and let it cool slightly. Stir in the vinegar.
7. Transfer the pickle to a sterilised jar and let it sit for a day before consuming it.

Garlic Pickle

The Garlic Pickle is a pungent and spicy creation that is not for the faint of heart. Bursting with the robust flavour of garlic and the heat of red chilli, this pickle is a must-try for garlic lovers. It adds a punch of flavour to any meal, especially with Indian bread or rice dishes.

Ingredients:

• 1 cup garlic cloves
• 2 tablespoons red chilli powder
• 1 tablespoon mustard seeds
• 1 tablespoon fenugreek seeds
• 1/2 teaspoon asafoetida (hing)
• 1/4 cup lemon juice
• Salt to taste
• 2 tablespoons oil

Method:

1. Peel the garlic cloves and set them aside.
2. In a pan, heat oil and add mustard seeds, fenugreek seeds, and asafoetida. Let them crackle.
3. Add the garlic cloves and sauté for a minute.
4. Add red chilli powder, salt, and lemon juice. Mix well.
5. Cook on low heat for 10-12 minutes until the garlic cloves become tender.
6. Remove from heat and let it cool before transferring to a sterilised jar.
7. Allow the pickle to marinate for a couple of days to intensify the flavours.

Amla Pickle

The Amla Pickle is a tangy and nutritious delight that showcases the health benefits of Indian gooseberries. Bursting with flavours of mustard, fennel, and cumin seeds, this pickle strikes the perfect balance between tanginess and spiciness. It can be enjoyed as a side dish or as a condiment to enhance the flavours of your favourite dishes.

Ingredients:

• 15-20 Indian gooseberries (amla)
• 2 tablespoons mustard oil
• 1 tablespoon mustard seeds
• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 tablespoon jaggery (optional, for sweetness)
• Salt to taste

Method:

1. Wash the Indian gooseberries (amla) thoroughly and pat them dry. Remove the seeds and cut them into small pieces.
2. In a pan, heat mustard oil and add mustard seeds, fennel seeds, and cumin seeds. Let them splutter.
3. Add the chopped gooseberries to the pan and stir-fry for 2-3 minutes.
4. Add red chilli powder, turmeric powder, jaggery (if using), and salt. Mix well.
5. Cook on low heat for about 10-12 minutes until the gooseberries become soft and the spices are well combined.
6. Remove from heat and let it cool before transferring to a sterilized jar.
7. Allow the pickle to mature for a few days for the flavours to meld together.

Indian pickles are a testament to the culinary diversity and creativity of the country. Each region boasts its own unique pickle recipes, showcasing a wide array of flavours and techniques. So, the next time you're in the mood for an explosion of taste, reach out for a jar of Indian pickles and embark on a flavorful adventure that will leave you craving for more.