Discover the world of homemade Indian pickles - achaar! Learn to make 6 classic vegetarian pickles at home. Read more!
Namaste, food lovers! In India, pickle isn't just a side dish; it's a flavour bomb
that explodes in your mouth, a tradition passed down through generations and a perfect partner to your roti, rice, or even a simple mathri. Forget those store-bought jars loaded with preservatives.
Today, we're diving into the heartwarming world of homemade Indian pickles - achaar, as we fondly call them! Get ready to awaken your tastebuds and learn how to make six classic vegetarian pickles right in your own kitchen.
It's easier than you think, and the results are guaranteed to be lip-smackingly delicious. These homemade pickles are not only tasty, but also a healthy alternative to store-bought versions.
They allow you to control the ingredients and avoid excessive amounts of oil, salt, and artificial preservatives. So, gather your spices, grab your vegetables, and let's embark on this flavourful journey together!
Indian Nimbu ka Achar: Tangy, zesty lemon pickle with digestive benefits
Our first stop on this pickling adventure is the vibrant and tangy Nimbu ka Achar (Lemon Pickle). This pickle is a staple in many Indian households, known for its zesty flavour and digestive properties. Lemons, packed with Vitamin C, are not only delicious but also boost your immunity.
The method is simple: slice lemons, mix them with salt, red chilli powder, turmeric, and fenugreek seeds, and then let the sun work its magic. The sun-drying process intensifies the flavours and helps preserve the lemons naturally. You can also add a touch of asafoetida (hing) for an extra punch.
Nimbu ka Achar is incredibly versatile and pairs well with almost any Indian meal. For those who love a sweet and tangy twist, adding a bit of jaggery to the mixture is a game-changer. Remember to use fresh, juicy lemons for the best results.
The lemon pickle is a traditional dish and is known by almost every indian house hold.
Celebration of summer with Khatta Meetha Aam ka Achar
Next up is the Khatta Meetha Aam ka Achar (Sweet and Sour Mango Pickle). This pickle is a true celebration of summer, when mangoes are abundant and at their peak flavour. Raw mangoes, with their tartness, are transformed into a symphony of sweet, sour, and spicy notes.
The key to this pickle is striking the perfect balance between jaggery and spices. Aam ka Achar is traditionally made with mustard oil, which adds a distinct pungent flavour. Spices like cumin, coriander, fennel seeds, and red chilli powder are roasted and ground to create a fragrant spice blend.
The raw mango pieces are coated in this spice mix and left to mature in the sun. The result is a pickle that is both addictive and comforting. This khatta meetha mango pickle bring back the taste of childhood for most Indians.
Winter mixed vegetable pickle from North India, a crunchy, tangy delight
Then we have Gajar, Gobhi, Shalgam ka Achar (Carrot, Cauliflower, and Turnip Pickle) – a winter warmer that's crunchy, colourful, and bursting with earthy flavours. This mixed vegetable pickle is a popular choice in North India and is a great way to use up seasonal vegetables.
The vegetables are typically blanched or lightly steamed before being pickled, which helps retain their crispness. A combination of mustard oil, vinegar, and spices like ginger, garlic, and green chillies infuses the vegetables with a delightful tang and warmth.
Unlike some other pickles, this one doesn't require extensive sun-drying, making it a quicker and easier option. It’s a wonderful accompaniment to parathas, dal-chawal, or even cheese sandwiches. The mixture of spices, vegetables and other essential ingredient enhance the overall taste of the food.
Andhra Avakaya: Spicy mango pickle, handle with care for best taste
Moving on to Andhra Avakaya, this dish is a powerhouse of taste with the best of spices and mangoes. This is also one of the spiciest pickle of them all and also tastes divine to some people. Be careful and watch out for allergic reactions. It is best to prepare with caution and care.
As it can be quite hot, so make sure you wear gloves and do not come in contact with your eyes. But the end result is the most magical and enjoyable pickle of it all. So take care.
Ker ka Achar: Spicy Rajasthani pickle with unique tangy flavor
Let talk about the spicy and amazing Ker ka Achar (Ker Pickle). Ker is a small, sour berry found in the arid regions of Rajasthan. And they grow near the desert and they provide the necessary nutrition to the people living near by.
This pickle is a true representation of the region's culinary ingenuity, transforming a humble ingredient into a flavour explosion. The berries are first soaked in brine to remove some of their bitterness, then mixed with a blend of spices like mustard seeds, fenugreek seeds, and red chilli powder.
Ker ka Achar has a unique tangy and slightly bitter taste that is both refreshing and stimulating. It’s traditionally eaten with bajra roti or as a side dish with Rajasthani meals. This is an amazing dish.
Spicy Green Chilli Pickle - a fiery and versatile condiment
Last in the list is Green Chilli Pickle (Hari Mirch ka Achar). For those who love a fiery kick, this pickle is a must-try. Green chillies, known for their heat and flavour, are pickled with mustard seeds, fennel seeds, and turmeric.
Adding a splash of lemon juice balances the spice and brings out the chillies' natural flavour. Hari Mirch ka Achar is a simple yet incredibly versatile pickle that can liven up any meal. It's perfect with curd rice, dal, or even a simple cheese toast.
Just be warned, it packs a punch, so start with a small amount and adjust according to your spice tolerance. This is one of the most spiciest pickle out of the list, so have caution and take care of yourselves.
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