Kitchens in India are known to hold a treasured place for homemade pickles that are often found blending flavours, stories and memories, all packed in a jar full of love. Pickles have been a part of Indian history and culture for 4000 years. From the very popular Bollywood actress, Priyanka Chopra to every other food enthusiast across generations; everyone in India is fond of Pickles or “achars”.
This is because of its ability to add excitement and flavour to any boring meal and elevate the overall taste of the food. This classic condiment has even made its way onto popular TV shows like Shark Tank India, where entrepreneurs are commonly spotted pitching the various tastes and types of pickles while also highlighting its long-lasting properties. Every Indian region has a unique way of making pickle, making the Indian pickle culture as rich and diverse as India itself. These methods are passed down through generations which connect people to centuries of culinary tradition and vivid essence with every bite.
From Kashmiri, Kadam ka achar made with locally sourced ingredients and often enhanced using mustard oil for a distinctive aroma and Meghalaya’s Bamboo shoot pickle crafted uniquely using bamboo shoot to the tangy lemon pickles of Gujarat and the fiery avakaya of Andhra Pradesh, pickles are loved all across Indian states.
In Maharashtra, mangoes rule over all. Many varieties of pickles are made out of raw mangoes which are celebrated all over Maharashtra for their strong flavour. Moving south, Tamil Nadu is popular for its lemon and chili pickles that are perfect for balancing rich curries as these pickles are both spicy and tangy. Meanwhile, Kerala brings a new dimension with fish pickles which gives an exotic taste preserved in spices, making it a delicacy for all the seafood lovers.
It is a unique process to prepare pickles in India as it a fusion of practicality and creativity. Generally, fruits, vegetables, or even meats are dried in the sun to cut down the moisture and ensure longevity. Spices like chili powder, mustard seeds, fenugreek, and salt are then added to these ingredients. Each region has its special technique to perform this step, for example- in Rajasthan, the ker-sangri achar is prepared by preserving the fresh ingredients in mustard oil, while Andhra Pradesh leans significantly on chili powder to craft pickles like the renowned gongura.
To protect the pickle from moisture, the spice mixture is mixed with oil which gives a protective layer and also allows the flavours to enrich overtime. This process of pickle making is an annual ritual for many families, with usually the women of the families spending days to prepare these delights, which will add flavour and excitement to their meals through the seasons.
Indian pickles are more than just about their taste, they personate the spirit of home and family. Nothing can be compared with the warmth and nostalgia that homemade pickles bring, with each jar carrying the love and wisdom of generations and not just this, pickle making is also a source of empowerment for women across India as it gives them entrepreneurial opportunities. Many women have achieved financial freedom by turning their traditional pickle recipes into thriving businesses, while also sustaining a centuries-old tradition. In every jar of pickle, there’s a story of some honoured skill passed down from mothers and grandmothers waiting to be savoured, a taste of India’s timeless love for good food and family traditions.
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