By Shireen Jamooji
Priyanka Chopra Jonas has always been open with her deep connection with Indian food and her heritage. When she launched her NYC restaurant Sona, it was with the idea of sharing that love of desi flavours with the world.
Image Credit: PriyankaChopra/Instagram
In a recent interview with Grazia UK, she admitted to a special obsession with achaars of all sorts. She puts achaar on everything from pizza to Chinese food and can't live without them. If you share her love for pickles, here are 10 desi achaar types you should try.
Image Credit: PriyankaChopra/Instagram
Mango achaar is one of the most beloved and widely consumed pickles in India. Made with raw mangoes, it offers a delightful balance of sweetness and sourness.
A zesty pickle made from lemons, commonly flavoured with spices like mustard seeds, fenugreek, and asafoetida, offering a refreshing tangy taste.
Known for its pungent flavour, garlic achaar combines garlic cloves with spices like red chilli powder, turmeric, and mustard seeds for a robust taste.
A specialty from Andhra Pradesh, it features gongura leaves, also known as sorrel leaves, mixed with spices, offering a unique sour and tangy flavour.
Carrot pickle is made by marinating carrot slices in a blend of spices, vinegar, and oil, resulting in a crunchy and mildly spiced pickle.
Made from ripe tomatoes, this pickle is usually prepared with spices like mustard seeds, fenugreek, and red chilli powder, providing a sweet and tangy taste.
Also known as Amla Achaar, it utilises Indian gooseberries, or amla, combined with spices and oil, providing a sour and tangy pickle.
Spicy and fiery, this pickle uses a variety of chillies, like green or red, combined with spices and oil, adding a kick to meals.
This achaar combines an assortment of vegetables like carrots, cauliflower, green chilies, and turnips. The vegetables are diced or sliced and marinated in a blend of spices, vinegar, and oil.
Prepared using green mangoes, mustard seeds, and a range of spices, this fiery mustard-based pickle is a staple in Bengali households and adds a zing to any meal.