By Suprita Mitter
June, 27 2024
Sindhi cuisine, known for its rich flavours and unique dishes, also features a variety of traditional pickles that add a burst of taste to meals.
This is a classic Sindhi mango pickle made with raw mangoes, mustard oil, and a mix of spices like fennel seeds, nigella seeds, fenugreek seeds, mustard seeds, and chilli powder.
Lotus stem pickle is made by slicing lotus stems and marinating them in a mixture of mustard oil, vinegar, turmeric, red chilli powder, and other spices.
This Sindhi carrot pickle is unique as it is prepared using water and vinegar instead of oil, as the primary mediums for preservation, making it lighter and refreshing.
This is another variation of mango pickle, but with a stronger mustard flavour. Raw mango pieces are mixed with a paste made from yellow mustard seeds, mustard oil, salt, turmeric, and red chilli powder.
Garlic cloves are marinated in mustard oil and a blend of spices, including turmeric, red chilli powder, fenugreek seeds, and mustard seeds to make this achaar.
For this pickle, whole lemons or lemon pieces are marinated with salt, turmeric, red chilli powder, and mustard seeds, often with the addition of jaggery or sugar for a sweet and tangy taste.
The spicy, tangy Aam chhuhara is made using dried mango slices, which are marinated in a mixture of mustard oil, salt, red chili powder, and other spices.