By Bornika Das
October 6, 2023
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Indian cuisine is renowned for its diverse array of flavours, and at the heart of this culinary spectrum lies the art of pickling. Indian pickles, known as "achaar," are not just condiments but a vibrant expression of regional tastes and traditions. Let’s take a look at 10 pickles to celebrate the art of achar:
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Mango pickle, or Aam Ka Achaar, is a beloved gem in Indian cuisine. It features raw mangoes, sun-dried to perfection, and then lovingly infused with a symphony of spices, chilli, and mustard oil.
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Nimbu Ka Achaar, or lemon pickle, is a zesty delight in Indian cuisine. Whole lemons are preserved in a captivating mixture of salt, spices, and mustard oil.
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Achaar, or mixed vegetable pickle, is a colourful medley of vegetables, including carrots, cauliflower, and green chilies. These vegetables are marinated in a flavourful blend of spices, creating a crunchy, savoury condiment.
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Lahsun Ka Achaar, or garlic pickle, is a bold and pungent delight. Whole garlic cloves are transformed into a fiery and robust condiment through a pickling process that combines them with an assortment of spices and oil.
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Hari Mirch Ka Achaar, or green chilli pickle, is a fiery condiment that adds heat and flavour to Indian meals. Fresh green chilies are pickled with a spicy blend of spices and oil, creating a zesty and piquant pickle.
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Ker Sangri Pickle is a unique delicacy from Rajasthan, showcasing the arid state's culinary diversity. Ker, a desert berry, and Sangri, a type of bean, are pickled with an array of aromatic spices.
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Amla Ka Achaar, or gooseberry pickle, is a nutritious and tangy delight in Indian cuisine. Indian gooseberries, known as amla, are pickled in a spicy and flavourful mixture of spices and oil.
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Bamboo Shoot Pickle, also known as Bamboo Curry, is a cherished pickle from India's northeastern states. Bamboo shoots are fermented and then pickled with a blend of spices, creating a delightful crunch and unique flavour profile.
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Mirchi Ka Achaar, or red chilli pickle, is a fiery and robust condiment that adds a bold kick to Indian cuisine. Whole red chilies are preserved with an assortment of spices and oil, creating an intensely spicy and flavourful pickle.
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Fish pickle is another appetizsng non-vegetarian pickle enjoyed in India. It is prepared using fish, often varieties like mackerel or sardines, which are cut into bite-sized pieces and marinated with a mixture of spices including red chili powder, garlic, ginger, and mustard seeds.
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