Pickle, whose mouth waters as soon as the lid of the jar is opened. That fragrance, that taste, it seems, as if our hands show the way to the mouth of the unique pickles, even before the tongue itself has tasted it. Even if the eyes are closed, even if its fragrance compels the tongue to taste a pungent taste, a little should be taken. Even if after doing this, the grandmother and mother get scolded for putting wet hands, the pickles will get spoiled.
Pickles have been an integral part of the Indian kitchen since ancient times. This goes far beyond the Western definition of salting vegetables and fruits and preserving them in vinegar. Probably every state of India has many unique varieties of pickles, which fill our taste buds and taste buds with spicy and tangy flavours. Mango, lemon and chilli are definitely the most preferred ingredients for unique pickles in India.
Indian pickles go way beyond the usual mix of spices and flavors that we are accustomed to. To commemorate our love for pickles once again, we have handpicked some delicious pickles from all four corners of the country. Seeing which once you will feel like tasting it.
Mesu, a much underestimated in Indian pickle, is an integral part of Sikkimese cuisine. It is made from fermented bamboo shoots and has a wonderfully sour-acidic taste. The word Mesu is derived from the Limbu language spoken in Sikkim. Where ‘mi’ means new bamboo shoots and ‘su’ means sour.
Bhoot Jolokia Pickles
There is a local saying that the pungency of the famous ghost Jolokia, known as The Ghost or King Chili of Assam, is such that after eating it, people feel that they are dead. However, its pickle can be eaten without fear of dying. This spicy red chili pickle is stuffed with bamboo sprigs, and despite its pungent taste, it is quite famous around the world.
Fiddlehead fern, it is known as lingadi in Himachal Pradesh. It is found in the kitchen of Himachal in the form of light saccharin (type of artificial sugar) pickle. The tender, twisted new shoots of the fern are used for pickling. They are not cultivated, but shoot-up like other ferns species.
In Indian cuisine, curry leaves are as important as salt for taste. Karivepaku Urugai (Curry Leaves Pickle) is a delicious pickle from Tamil Nadu.
Most of the people I know dislike ‘Brinjal’. If you are one of those people, then I am sure this Goan Baingan Pickle will change your mind. This pickle is a great mix of sweet, spicy and slightly pungent taste.
In Nagaland, fermented soybean cake is known as ‘Akhuni’. Here it is used either in pickles or in meat dishes to add a smoky taste as well as a strong and tangy flavor.
Amla ki launji
Amla ki Launji is commonly made in Uttar Pradesh, Bihar and Jharkhand. Amla launji is made from gooseberry. It is very nutritious and a very good source of Vitamin C. Also, it is very much liked due to the combination of sweet and pungent taste.
Chana Fenugreek Pickle
This unique pickle, relatively little known across the country, is quite popular in Gujarat. It is made by mixing chickpeas and dried fenugreek seeds with several spicy spices. Then it is preserved by adding mustard oil. You will also find this pickle in many different forms. Most of the people also make it by adding mangoes to it.
Banana Flower Pickle
This pickle hails from Assam and contains banana flowers, which are an excellent source of iron, calcium and other minerals. By the way, the superfood banana flower is also consumed in some other parts of the country. But, you will get it in the form of pickle only in Assam.
orange chin pickle
Who would have thought that pickles could be made from orange peels and that too delicious! Sweet and spicy, this pickle is quite common in South Indian kitchens. It is also easy to prepare.
As the name suggests, this pickle is made from a mixture of spicy Kolhapuri red chillies, groundnuts, salt, garlic and asafoetida. Kolhapuri Thecha is quite famous for its sharpness. Due to the red chillies, its taste is so hot that this pickle is known to make people sweat and make their tongues swollen.
Lotus Cucumber Pickle
You must have seen a strange piece of lotus stem in the jar of mixed vegetable pickle. This is a rare pickle from Jammu and Kashmir, consisting only of lotus stems. With parathas, this pickle becomes even more delicious.
Although raw tamarind is a common ingredient in many cuisines of Andhra and Telangana. But it is perfectly used in chintakaya pachadi or raw tamarind pickle. Because just as its raw, tangy and tangy taste opens up your taste buds, nothing else can.
If you love non-veg pickles, don’t be disheartened. If you love shrimp especially, then this pickle is nothing less than a jackpot for you. Because the Chemmeen pickle from Kerala is much loved for its wonderful adjustment of spices and is well-liked from all over the world.
Pork and Bamboo Shoot Pickle
We all know that pork is eaten mainly in the Northeast. Have you ever heard of pickled pork and bamboo shoots? Combination of juicy flesh and tender cut bamboo shoots, this pickle from Arunachal Pradesh gives a completely new taste to your tongue.
It is a major winter pickle made in the northern parts of the country. This pickle is made from carrots, cauliflower and turnips and is probably the most delicious pickle in the country. This pickle made with cauliflower using the pungency of turnips, the sweetness of carrots and vinegar is the best side dish for parathas and curds.
Interestingly, sundakkai or pea aubergine is not pickled directly, but is first kept in brine until it is mature. It is given in the form of pickle, just before consumption, where it is served with tempering. This special pickle from Tamil Nadu is a favorite with curd rice.
green apple pickle
By the way, if one starts writing about the apples of Jammu and Kashmir, then an article can be written on it alone. But the green apple pickle here is equally delicious. This sweet and spicy, apple pickle is best eaten with roti or you can have just pickle.
To be honest, I have never seen such a lovely vegetable that so many people dislike. But I am sure that if they come to know that kundru or tindora pickle tastes so great, everyone will fall in love with this vegetable. It is one of the most famous pickles of Gujarat.
This pickle made from kair (berries dried and used in Rajasthan) is unique to the state and has been prepared and consumed in large quantities here since winters. Sour and tangy, carr ka pickle is incredibly tasty and can be eaten with roti or rice.
Topa Kuler Pickle
You will find this pickle in almost every Bengali household. A berry, native to West Bengal and known for its pungent taste. Topa Kuler pickle is prepared by adding jaggery and spices to it. It tastes great with rice-curry.
Made from mahali or sarsaparilla, this pickle from Tamil Nadu is unlike any other pickle mentioned above. Because it is made from the roots and has a distinct taste and aroma. People often mix it with yogurt or buttermilk to enhance its taste, and this mixture can easily last for two years without spoiling.
There is an age-old practice in Punjab. Here every year in December, just before the seeds are harvested for mustard oil, Gandal pickle is made from long stalks of mustard greens (Gandal).
Drumstick is a vegetable with many health benefits. But did you ever think that pickles can be made from it? In Andhra Pradesh, pickle is made from drumstick sticks, which is called Mulakkada Pachadi. You must taste this pickle once.
Original article: Lakshmi Priya S
Editing – G N Jha
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