Pickles have always been a staple for all the Indians, along with those priceless memories that it contributed in our early lives. From selecting the best raw materials to delicately preparing the ingredients, from gathering the pickles to adding spices and then counting down the days for the pickle to be finally ready, helping our grandmothers to make “achaar” is a lasting memory of our childhood vacations.
Those large porcelain jars loaded to the brim with fresh pickles, resting on patios in the sun, conjure up images of happy summers. Without a spoonful of this sweet, sour, spicy, and delectable Indian pickle, no meals are complete. So let’s know about five unique pickles that might amaze you.
Salt diced brinjal before marinating. After five hours, squeeze out as much water as possible and set it aside. Brinjals should be sautéed and set aside. Make a ginger, garlic, and vinegar paste. Then, add turmeric powder, cumin powder, powdered black mustard, and fenugreek to the ginger-garlic paste and cook until fragrant. Combine the vinegar, tamarind pulp, curry leaves, and sugar in a mixing bowl. Cook for a few minutes after adding the brinjal. Allow it to cool and then store.
Mesu Pickle (Northeast)
The Mesu Pickle is the staple of northeastern diet. This pickle is out of bamboo shoots. Clean and slice bamboo shoots can be stored in water in an airtight jar in a cold spot for up to six months. If you’re using fresh shoots, boil them with salt and turmeric and then drain the extra liquid. Cook chilies, bamboo shoots, chilli powder, and turmeric powder in mustard oil. Combine the pickle mix powder, salt, ginger, and garlic in a mixing bowl. Turn off the heat and let the water evaporate.
Orange Tholi Pickle (Kerala)
In a pan, heat the oil and temper the mustard seeds. Cook for a minute after adding the dry red chilies and curry leaves. Toss in the orange peel and cook for a few minutes. Mix in the turmeric powder, red chilli powder, asafoetida, fenugreek powder, salt, and jaggery until everything is well combined. After straining, add the tamarind pulp. Cook, stirring constantly, until the water has evaporated. Allow to cool before transferring to a glass jar and refrigerating.
Kolhapuri Thecha (Maharashtra)
This recipe calls for Kolhapuri red chilies. With a little water, grind the chilies, peeled peanuts, garlic, and salt until smooth. Heat the oil and add the mustard seeds and asafoetida to taste. Transfer the chilli mixture to a mixing bowl and stir in the lemon juice and the tempering. Allow to cool before transferring to a glass jar and placing in the refrigerator.
Mutton Pickle (Hyderabad)
Add mustard seeds, curry leaves, cloves, and ginger to the heated oil. Mix in the de-seeded dried red chilies. Remove the pan from the heat and stir in the turmeric powder. Mutton that has been pressure cooked but has not been boned is deep fried. Combine cumin, mustard, red chilli powder, and salt in a bowl. Mutton and lemon juice should be added to the pan mixture. Allow to cool before adding vinegar and storing in a glass jar.