Signature Pickle Recipes Across Different States

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.