Various Pickles With Uses In Different Communities In India

By: on February 28th, 2017 in Diet & Nutrition, Healthy Lifestyle

 

VARIOUS PICKLES WITH USES IN DIFFERENT COMMUNITIES IN INDIA

Pickle is the best part of the Indian meal. Pickle or chutney is an integral part of an Indian meal.

Pickle

It can be single fruit or vegetable or the mixture of fruits or vegetable preserved in vinegar or brine.

Indian pickles of different region

Pickles are found all over the nations. The taste of pickle varies in different regions.

North Indian pickles

  1. Instant carrot pickle/ Gajar ka achar- 7-8 Carrots are peeled and mix with the green chilies, yellow mustard, olive oil, lemon juice, turmeric and sea salt.
  2. Punjabi mango pickle- Whole spices need to be sunburnt. Fenugreek, fennel and mustard seed can be coarsely crushed. Raw mango needs to be chopped, raw mango is good for stomach ache. Heat the oil with spices then add it with raw mango. And place it in the sun for a few days.
  3. Green chilly pickle- Green chilly pickle is one of the famous north Indian pickles. Make a slit in the center then stuff the ground spice mix. Generally, turmeric powder, fennel seeds, lemon juice, chilly, asafetida is used.
  4. Chicken pickle / Murg achar pickle– Chicken is mixed with turmeric, salt, chili powder, ginger and garlic paste. Rub it with meat and keep the mixture aside for 30 minutes. Chicken should be deep fried with onions. Mix all the ingredients. Vinegar can be added with it. Glass jar is stored in a dry place. It is better to consume it within 60 days after preparation. It is better to use a dry spoon to remove.

West Indian pickle

  1. West Indian gooseberry pickle- West Indian gooseberry is combined with lime, garlic, mixed vegetable and mango.
  2. Cucumber pickle- 4 medium cucumbers, salt, turmeric, mustard, spice powder, vinegar, ice cube, sugar are the main ingredient to make cucumber pickle.

South Indian pickle

  1. Ginger tamarind pickle- This pickle is pickle from Kerala, it consists of ginger, red/green chili, jaggery, tamarind, coconut oi.
  2. Beetroot pickle- Beetroot pickle consists of beetroot with asafetida, fenugreek seeds, chili powder, lime and salt for taste.
  3. Vadu mangai pickle- vadu mangal pickle is made up of baby mango. Traditionally the new mangos are picked and castor oil is applied on each mango and then it is stored in between the salt layer, chilly and mustard powder is sprinkled over the preparation.
  4. Nelikkai ( sweet pickle)- This sweet pickle it can be served with sambar and rice.

 East Indian pickles

  1. Prawn pickle- 70- medium size prawn, Kashmiri chilies, cumin seeds, ginger, turmeric, Vinegar are the main ingredient for prawn pickles.
  2. Brinjal pickle- Brinjal, Kashmiri chilies, mustard seed, cumin, ginger, garlic, curry leaves, salt, sugar are the main ingredient to make brinjal pickle.

Use

  1. Pickle is part of the main meal. It adds value to meals.
  2. Pickle is the preserved food so it can be carried on long journeys.
  3. Pickle contains lots of spices which have medical values.
  4. Pickles are used in cooking.

Pickle enhances the taste and quality of a meal.

 

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