This is a list of commonIndian pickles, which have a wide range of flavours and textures.
Indian pickles are generallypickled with oil, vinegar, lemon juice, or water.[1] Indian pickles are often made into freshrelish andchutney,[2] which provides additional flavours to food. Many types of foods inIndian cuisine are pickled, such as[1][3]mangoes,[3]gooseberries, andlemons.[3] Some Indian families have family recipes for pickles and chutney, passed down through generations.[1]
Pickle in general is known by different names throughout India.
1)Āchār (আচার) inBangla
2)Achār (अचार) inHindi
3)Ūrugāi (ஊறுகாய்) inTamil
4)Achar (അച്ചാർ) inMalayalam
5)Uppinakāyi (ಉಪ್ಪಿನಕಾಯಿ) inKannada
6)Uppaḍ (ಉಪ್ಪಡ್) inTulu
7)Ūragāya (ఊరగాయ) orPacchaḍi (పచ్చడి) inTelugu
8)Loṇcha (लोणचं) inMarathi andKonkani
9)Juā (ଜୁଆ) orĀchārå (ଆଚାର) inOdia
10)Athaṇũ (અથાણું) inGujarati.
Pickle gooseberry orIndian gooseberry pickle is a popular spicy pickle inSouth Asia,India, andPakistan. Gooseberries are a good source of vitamin C, vitamin A, calcium, and phosphorus.[4] It is prepared bypressure-cooking gooseberries. Then, mustard seeds are tempered in oil and the gooseberries and other ingredients are added.[5] The pickle can be stored in a refrigerator and used for about 15 days.
Assorted pickle, also referred to asmixed pickles, ismixed pickle inIndian andPakistani cuisine. It is prepared by boiling a marinade and then cooking vegetables in the marinade.[6]
Carrot pickle is prepared bydicing acarrot and addinggreen chili peppers and ginger.[7]
Garlic pickle is a popular spicy pickle inAndhra Pradesh andTamilnadu.[citation needed] It is prepared by mixing peeled garlic cloves with mustard seeds andjaggery along with a pinch of salt, with jaggery acting as the sweetener. Tamil people add some turmeric , chilli powder and a pinch of salt to the stir fried garlic[8]
Green chili pickleis manufactured inRajasthan,Karnataka,Maharashtra, and other places. It is commonly used as a condiment with the main dishes. In Rajasthan, it is prepared by slitting chillies length-wise and frying them withginger,garlic, and green chili pickles. Other flavouring agents includemango powder,nimbu ras, andfenugreek. It is considered a Rajasthani specialty and is sometimes used as a flavour for Indian snack foods.
Roselle orhibiscus leaves pickle (Hibiscus sabdariffa) is a popular pickle in Andhra Pradesh where it is known asgongura pacchadi. It is also consumed inTelangana,Tamil Nadu, Maharashtra, and Karnataka. In some of India'snortheastern states, the plant is known asaamelli ormwitha.
A dish termed "Indian pickle" may includecabbage,cauliflower, carrot,french beans (green beans), onion, radishes,gherkins,celery, garlic, and other foods.[9][10]
Meats that are pickled in Indian cuisine includemutton,Fish,pork,quail,sometimes chicken,shrimp, andlobster.[1]
Spicy onion pickle is prepared by cutting onions into pieces and rubbing salt over them. After one day, the excess water is drained and the onions are marinated with other spices for four or five days.[11][12][13][14]
Raw mango and chickpea pickle is prepared by marinating grated raw green mango with salt and turmeric powder for one day and mixing it with soakedchickpea and other ingredients, then letting it sit for four days.
Red chili pickle is prepared by slittingred chillies length-wise, stuffing them with fenugreek powder, and placing them in a closed porcelain jar for one month.[15]
Sweet mango pickle is prepared by cutting mangoes into pieces and adding sugar syrup over them, along with other ingredients, then keeping them sealed in a jar under the sun until the mangoes become soft.[16]
Sweet sour lemon pickle is a sweet and sour pickle. It is prepared by cuttinglemons into halves and sprinkling salt and pouring sugar syrup over them and marinating for one week.[17]
Tomato pickle is a spicy pickle. It is prepared by cooking ripetomatoes and adding spices along withmustard powder.[18][19]
Coconut pickle is commonly served along with south Indian breakfasts. Unlike other pickles, it is perishable. It is made of grated raw coconut and has a much shorter preparation time than most Indian pickles.[20]
