Indian pickles have a rich history dating back to ancient times, and they play a significant role in Indian culinary traditions.
These pickles are a mosaic of flavours, representing the country's diverse regional cuisines, varied climates, and abundant agricultural produce.
In this article, we will delve into the fascinating world of Indian pickles, highlighting unique recipes from different regions.
1. Drumstick Pickle from South India (Munaga Kaaya Pachadi)
Pickles hold cultural and culinary importance in South India, especially in Telugu households. The "Munaga Kaaya Pachadi" is a reflection of generations of pickle-making techniques in Telangana and Andhra Pradesh.
Ingredients:
Drumstick Thick (Malakkada): 250 grams
Mustard oil (Aavaginjalu): 100 ml
Refined Oil: 50 ml
Red chili powder (Karam Podi): 30 grams
Kasundi mustard: 30 grams
Salt (Uppu): 15 grams
Fenugreek seeds (Menthulu): 5 grams
Ginger (Allam): 25 grams
Garlic (Vellulli): 25 grams
Curry leaves (Karivepaku): 10 gm
Tamarind pulp (Chintapandu): 15 ml
Method:
Peel and boil the drumstick until tender.
Heat oil, add spices, and sauté until aromatic. Mix in tamarind pulp.
Drain boiled drumstick, add to the spice mixture, and sauté.
Cool, transfer to an airtight container, and mature for 2 days.
Serve with rice, roti, or your choice of accompaniment.
2. Mango Pickle from Uttarakhand
This mango pickle embodies the essence of Uttarakhand with raw mangoes and Himalayan spices, crafted with care and no artificial additives.
Varieties:
Pahari Haldi and Bhangira Mango Pickle
Lahsun Aur Hari Mirch Mango Pickle
Aamkhode Ki Chutney
Panchakki Chamba Masala
3. Pickles of Rajasthan
Rajasthan offers a diverse array of pickles, including:
a) Ker Sangri
Ingredients:
Ker: 500 gm
Sangri: 1 kg
Mustard oil: 1 ltr
Various spices
Amchoor powder
Salt
Red Chilli powder
Method:
Soak ker and sangri, boil, mix spices, and rest for 20-25 days.
b) Karondha
Ingredients:
Karondha: 1 kg
Mustard oil: 500ml
Various spices
Amchoor powder
Salt
Red Chilli powder
Method:
Cook karondha, mix spices, and rest for 20-25 days.
4. Mesu Pickle of Sikkim
Mesu Pickle is a cherished condiment from Sikkim, made by fermenting bamboo shoots with spices. It's a plant-based delicacy deeply rooted in the region's culinary customs.
5. Brinjal Pickle of Goa
Goa's Brinjal Pickle is a delightful blend of sweetness, sourness, and spiciness. The star ingredient is eggplant, adding texture and flavour to this well-balanced pickle.
Indian pickles are a testament to the country's culinary diversity, and each region offers a unique twist on this beloved tradition. From the tangy delights of South India to the earthy flavours of Rajasthan and the unique offerings of Uttarakhand, Sikkim, and Goa, Indian pickles are a reflection of the rich tapestry of Indian cuisine.
