Pickles are a beloved and ubiquitous culinary tradition in India, adding a burst of flavours in our mouth. With a rich history dating back to ancient times, Indian pickles have evolved into a kaleidoscope of tastes, reflecting the country’s diverse regional cuisines, varied climates, and abundant agricultural produce. In this article, we will explore the fascinating world of Indian pickles, and the wide array of ingredients and flavours that make them an essential component of Indian dining.
1. Drumstick Pickle From South India (aka Munaga Kaaya Pachadi)
Sanjay Rawat, who is the Executive Chef at Sheraton Hyderabad Hotel said, “Pickles have a strong cultural and culinary significance in South India, especially in Telugu households. This recipe likely reflects generations of pickle-making techniques and flavours that have been passed down.”
Talking about what makes this unique to the Telangana and Andhra Region the chef said, “The name ‘Munaga Kaaya Pachadi’ highlights the use of drumstick, a popular vegetable in these regions. This recipe aligns more closely with the culinary traditions of Telangana and Andhra Pradesh, making it a unique and region-specific preparation. The combination of spices, tamarind, and the cooking technique described in the recipe incorporate the tangy, spicy, and aromatic flavors commonly found in the region.”
He also went on to share the recipe of this pickle:
Ingredients:
- Drumstick Thick (Malakkada) : 250 grams
- Mustard oil (Aavaginjalu): 100 ml
- Refine Oil: 50 ml
- Red chili powder (Karam Podi): 30 grams
- Kasundi mustard: 30 grams
- Salt (Uppu): 15 grams
- Fenugreek seeds (Menthulu): 5 grams
- Ginger (Allam): 25 grams
- Garlic (Vellulli): 25 grams
- Curry leaves (Karivepaku): 10 gm
- Tamarind pulp (Chintapandu): 15 ml
Method:
- Peel the drumstick and boil it with salt until tender.
- In a separate pan, heat the oil over low flame.
- Add red chili powder, Kasundi mustard, salt, fenugreek seeds, ginger, curry leaves and garlic to the heated oil. Sauté the mixture on low flame for about 2 minutes, until the spices release their aroma. Then stir in the tamarind pulp, cook further till thick consistency and tamarind pulp is reduced to half.
- Drain the boiled drumstick and add it to the pan with the spice mixture. Mix well to coat the drumstick evenly with the spices.
- Continue to sauté the drumstick in the pan for about 8 minutes, stirring occasionally, until it is well coated and the flavours are infused.
- Remove the pan from heat and allow the drumstick pickle to cool completely.
- Transfer the cooled pickle to an airtight container and let it sit for 2 days, allowing the flavours to further develop.
- Once the pickle has matured for 2 days, it is ready to be served.
- Serve the drumstick pickle as desired, with rice, roti, or any other accompaniment of your choice.
2. Mango Pickle From Uttarakhand:
Tijo Thomas, who is the Executive Chef at Taj Corbett Resort & Spa shared the culinary masterpiece that embodies the essence of Uttarakhand. “Carefully handcrafted using only the finest raw mangoes, this tangy delight is infused with a medley of Himalayan spices, ensuring an authentic and unforgettable flavour. The pickle is created with utmost care and contains no artificial additives,” he said.
He also listed down some varieties of thi pickle:
- PAHARI HALDI AND BHANGIRA MANGO PICKLE– A fusion of earthy Pahari Haldi and fiery Bhangira spice, this pickle embodies Uttarakhand’s essence. Experience authentic essence in this flavour packed happiness.
- LAHSUN AUR HARI MIRCH MANGO PICKLE– Indulge in the flavours of tangy raw mangoes, pungent garlic, and fiery green chilies. Honour the region’s heritage with this burst of vibrant extract.
- AAMKHODE KI CHUTNEY– Tangy delight made from sun-dried raw mangoes, capturing Uttarakhand’s homemade goodness. Elevate meals with this flavoursome accompaniment, bursting with pure regional flavours.
- PANCHAKKI CHAMBA MASALA– Experience Uttarakhand’s true taste with cold-pressed Panchakki Chamba masala. Crafted from high-altitude spices ground in a traditional water-powered mill, it captures the region’s authentic essence.
3. Pickles of Rajasthan:
Vibhav Verma who is the Area Executive Chef of Neemrana Fort-Palace – 15th Century, Delhi-Jaipur Highway shared the recipes of different pickles found in Rajasthan:
a) Ker Sangri:
Ingredients
- Ker 500gm
- Sangri 01kg
- Mustard oil 01ltr
- Fennel seeds 250gm
- Black onion seeds (kalonji) 250gm
- Cumin seeds 250gm
- Fenugreek seeds 250gm
- Mustard seeds 250gm
- Amchoor powder 200gm
- Turmeric powder 30gm
- Salt to taste
- Red Chilli powder to taste
Method:
- Soak the ker and sangri a day before in water and next day wash it properly and again soak in butter milk for more one day.
- Then boil in turmeric and salt water and cool down.
- Mix all spices in the ker sangria and fill in a jar
- Heat mustard oil a Luke warm temperature and pour into the pickle jar and cover it with lid,
- Rest it for 20 to 25 days.
- Serve as accompaniment with meal
b) Karondha:
Ingredients
- karondha- 01kg
- Mustard oil- 500ml
- Fennel seeds- 250gm
- Black onion seeds (kalonji)- 250gm
- Cumin seeds- 250gm
- Fenugreek seeds- 250gm
- Mustard seeds- 250gm
- Amchoor powder- 200gm
- Turmeric powder- 30gm
- Salt to taste
- Red Chilli powder to taste
Method:
- Wash the karondha in running water and then cut by half.
- Then take a kadhai and add mustard oil and cook karondha for a little time to remove water from it add turmeric and salt and cool down.
- Mix all spices in the karondha and fill in a jar
- Heat mustard oil a Luke warm temperature and pour into the pickle jar and cover it with lid,
- Rest it for 20 to 25 days.
- Serve as accompaniment with meal
4. Mesu Pickle Of Sikkim:
Mesu Pickle stands out as a renowned condiment hailing from the culinary heritage of Sikkim. This widely enjoyed pickle is crafted by employing a meticulous and sanitary method that involves fermenting bamboo shoots, complemented by a blend of spices, all securely preserved in airtight containers. Mesu originates from the lush Darjeeling hills and the verdant landscape of Sikkim, constituting a wholly plant-based delicacy. The incorporation of Mesu as both a pickle and a foundational element in curries remains a longstanding tradition deeply ingrained in the culinary customs of the Indian regions of Darjeeling hills and Sikkim.
5. Brinjal Pickle Of Goa:
Brinjal pickle, a delectable combination of sweetness, sourness, and spiciness, enjoys widespread popularity among the people of Goa. While Goan cuisine often leans towards non-vegetarian fare, treasured treats like brinjal pickle hold a place of honouur alongside favorites such as molho, balchao, para, and others. With your first bite, you’ll encounter a delightful sweetness that gracefully transitions into a tangy zest, ultimately culminating in a subtle, lingering heat that tantalizes the back of your palate. The true star here is the eggplant, adding both texture and a rich flavor profile to this perfectly balanced pickle.