No meal is complete without a dash of the sweet, sour and mouthwatering Indian pickle.
It is known by different names across the country – Uppinakaayi in Kannada, Pachadi in Telgu, Urukai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Athanu in Gujarati and Āchār in Hindi.
At any time, our Home is resident by at least 5 varieties of Indian Pickle. There are respective favorites of each member. One must wonder over the endless options for a Pickle- Sweet, Sour and Chilly. Some use Amchoor as souring agent. Some use Tamarind, Lime or Vinegar.
I myself have tasted at least 20 varieties till now. However, this is my “types of pickles list” which I am curious about trying.
Gongura Indian Pickle – Andhra cuisine
The Gongura plant is known for its edible leaves and is frequently used to make vegetable and meat curries. However, the most popular use of this is to make the delectable Gongura pickle. Vellanki Foods from Hyderabad brings you this classic example of traditional and authentic Andhra cuisine. This pickle or relish goes very well with dosas and uttappas as well as parathas or dal and rice.
Goan Brinjal Pickle – Goa
Brinjal makes for an interesting pickling ingredient as it absorbs the flavours of chilly and spices. In this pickle, brinjals are chopped and diced and mixed with red chillies, garlic and spices to make a spicy accompaniment for dry vegetables, rice and breads as well. Very well appreciated by vegetarians.
Olives and Jalapeños Pickle
Goosebump’s Olives and Jalapeños pickle is the fusion our taste buds need to experience. Bringing the continental into our kitchen the desi traditional style, this pickle made from succulent olives and fresh Jalapeños is nothing like you have tasted before.
Lesua Pickle – Rajasthan and Gujarat
Gunda, also famously known as Lesua or Lasoda is an Indian Berry found mainly in Rajasthan and Gujarat. The well-known and extremely well liked Pink Canning Company’s Lesua Pickle is a hit among marwadis and gujaratis. Try it to experience the tangy flavour!
Banana Flower (Kele Ka Phool) Pickle – Flavors of South
Banana flower pickle is quite popular in south India. Badhusha Lazeez Pickles brings you this south Indian delicacy full of spice and flavour. The banana flower is extremely nutritious and is a rich source of calcium, iron and other minerals as well. Do note this product is never to be refrigerated
Chana Methi Pickle – Gujarat
Chana Methi pickle is a typical Gujarati pickle of white chick peas and Dry Fenugreek seeds perked up with a large assortment of spices and preserved with mustard oil. Goosebump’s Chana Methi pickle has a wonderful mix of flavors ranging from sour to spicy and goes wonderfully well with stuffed everything; Stuffed parathas, stuffed potatoes, samosas and more!
The word ‘pickle’ itself comes from the Dutch word pekel, meaning brine. The word āchār is widely considered to be of Persian origin. Āchār in Persian is defined as ‘powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup.’ Indian Pickles is of three basic types: those preserved in vinegar; those preserved in salt; and those preserved in oil. Once preserved, the pickled food will not need refrigeration, and so it travels well, making it ideal for long-distance journeys.
With the increasing number of apartment accommodation, its getting difficult to find the space and sunlight needed to naturally ferment the pickled vegetables. But now you can get a taste of Pickles from all over the India at your doorstep. Place of Origin has made it possible for you to relish the flavors without moving out from your Home by making the local foods available to everyone just at one click.
So get ready to savor the authentic and delicious Indian cuisines.
This is a sponsored post for Craftsvilla Place of Origin but all the views are mine.
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