Pickles in India are more than just a way to add zest to a simple dish; they're also a way to pass down memories and heirloom recipes. Summer afternoons are spent with our nanis and dadis year after year, watching them blend spices and dry ingredients for their 'world-famous' achaar, which preserves the brilliant summer flavors of kairi or nimbu throughout the year.
For generations, pickles, also known as achars, have been used as a condiment in Indian cuisine. Pickles, with their sweet, tart, and sour flavors, are a treat to eat, especially in the winter. Pickles have numerous health benefits in addition to their delicious flavor. Check out these pickles suggested by a lemon pickle online brand -
Mango and jackfruit are two of India's most delectable summer fruits, so a pickle is a no-brainer! It's created with boiled raw jackfruit, raw mangoes, fenugreek seeds, cumin, fennel seeds, carom seeds, onion seeds, and garlic cloves, as well as dried red chili powder, fenugreek seeds, cumin, fennel seeds, carom seeds, onion seeds, and garlic cloves. Sugarcane vinegar is the key component in this pickle, as it has a mellow flavour and is not as harsh as other vinegars.
Use up the last of the summer's chilies and lemons by making this aromatic and spicy bharwa mirchi and nimbu pickle. Chilies and lemons are hollowed out and stuffed with a spice mix created with just the perfect amount of ginger-garlic, fennel seeds, red chili powder, cumin powder, turmeric powder, and a few other ingredients fried in groundnut oil to make this pickle.
This pickle is produced with a pink, wild berry-like fruit called karonda or karvanda, which is a summer staple in the families of north and north-eastern India. Picking these berries from the prickly plants is a difficult task, but it was the highlight of many 90s youngsters' summer vacations. The fruit is recognised for its distinct acidity and is one among India's most popular pickle components. Karondas are pickled in mustard oil with onion seeds, fenugreek seed powder, and coarsely powdered red chili powder in Benaras.
One of India's lesser-known indigenous kinds, with a strange name and a funny appearance. Monkey jack is the fruit of the Barhar tree, a local evergreen. In northern India, it is known as baharwa or tau, while in the northeast, it is known as dheu. Punjabi tau pickle, which resembles a custard apple, is aged in mustard oil for three days with onion seeds, fenugreek seeds, fennel seeds, turmeric powder, red chilli powder, and salt.
Lasoora akalesua, lasoda, and gunda are indigenous Indian berries found in the states of Punjab, Rajasthan, and Gujarat. Lasoora, also known as glue berry or Indian cherry, is best used in pickles. To produce pickles, its slightly bitter flavor is enhanced by a spicy or sweet masala mixture. Before you start pickling the berries, make sure they've been blanched in boiling water. Before you may eat the lasoora pickle, it must be left out in the summer heat for 10-15 days.
The flavors of this Amritsari lemon pickle can best be described as acidic, spicy, and sweet. Lemon wedges are chopped into wedges and fried in mustard oil with red chili powder, asafetida, cloves, black cardamom, cinnamon, cumin, black salt, jaggery vinegar, and sugar. This aromatic and sweet-sour spice blend is responsible for the pickle's distinctive dark hue. In fact, you can also buy dry mango pickle online.
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This raw mango avakaya is a magnificent blend of mangoes, mustard, chili powder, mustard powder, sea salt, asafetida, edible lime, garlic cloves, and water that is a staple in Telugu households. This hot pickle is reported to be as popular as the Charminar in Hyderabad - no joke!