Whether you believe it or not but not all cuisines cooked in our kitchens are delectable enough to clinch the taste buds. Every country, along with making superbly finger-licking foods, also has some less-delicious items too. But, when you are in India, our cooking masters, ancestor food makers, Grandmothers and maternal-grandmothers know exactly how to make a less delicious food more delicious.
Yes, here we are and we will unveil the secret of making simplest Indian cuisine such as- pulao, khichdi or curd-rice more delectable. So what exactly do we mean? Yes, I think you got it right. We are precisely talking about the evergreen and some famous Indian pickles which bring a great joy to any foodie. In earlier times, pickling was more of a need-based method for preserving food, rather than being used as a taste enhancer. But, by the passage of time, the gastronomes gradually stirred towards treating their taste-buds with pickles as we know today.
So, we are rolling a list of some pickles that work as the supplement to much luscious Indian cuisine…
It is one out of the most famous Indian pickles that you will find in every Indian kitchen. All Indian knows about its amazing jaw-dropping taste. The recipe of preparing mango pickle can vary from mustard oil, mustard seed, peanut oil, sea salt, asafetida, lime juice, chilly, fennel seeds etc. There are variety of methods in India and other countries for preparing the pickle from raw mangoes or Kerries. The methods which give it a lasting finish include: sun-cooked, par-boiled, or hot oil cooking method. Every Indian state has its own version of mango pickle but the most famous one is U.P. Mango Pickle.
Lime Pickle or Nimboo ka achar, is wrongly cited as the thick skinned or the odorous. Lime pickle could be sour, sweet, dry, wet, raw or ripe. In every Indian kitchen, you will find a jar of lime pickle that is a part of their kitchen collection. Eating curd-rice with lime pickle is a very delicious.
Chilly Pickle or Mirch Ka Achar majorly originated from the colorful state of Rajasthan and can make Indians excited by just the thought of having it. Both types of pickles are available dry or stuffed. Combined with the green vegetables, pickles can also be made juicy among which Red Chilli pickle is best enjoyed when it’s steeped in oil and lime-juice enriched brine. Since it is famous and common in India, you can find it in good Indian restaurant or ask the waiter to serve it for you.
Rai ka achaar / Rai ka paani / Kaanji
Just as the name varies, it also varies in recipes. The predominant ingredient to prepare this pickle is the water which is flavored with chilly, mustard and salt water. It is then mixed with the chilies, cauliflower, and black carrot. If consumed regularly with any dish or even solely, this inimitably created pickle will keep your digestive problems at bay.
Bhen ka Achar (Lotus stem pickle)
Bhen Ka Achar or Lotus Stem Pickle is cooked thrice with different methods before it’s ready to be served. The lotus stem imparts a tempting flavor and at the same time looks amazing too! Often lotus stem is boiled, sun-dried and hardened with spices and oil. Then it is kept in hermetic jars and is kept out in the sun for quite a few days before consumption.
Puli Inji (Tamarind-Ginger pickle)
Puli Inji was prepared during Onam in Kerala. This magnificent blend is best prepared with the freshly harvested or purely organic ginger and can be potted for later use. This is a straight-face ripe pickle, stewed in tamarind extract with red chili and salt along with seasonings. Let it rest for few days before use and then have it with curd-rice.
Other great taste Indian Pickles to try include- Goongura Pickle, Goan-style prawn pickle, Gosht ka Achaar and more.