This is a list of common Indian pickles, which have a wide range of flavours and textures. Pickle is called Achaar (अचार) in Hindi, Urugaai (ஊறுகாய்) in Tamil, Uppinakayi (ಉಪ್ಪಿನಕಾಯಿ) in Kannada, Ūragāya (ఊరగాయ) or Pacchadi (పచ్చడి) in Telugu, Lonache (लोणचे) in Marathi and Konkani, and Athanum (અથાણું) in Gujarati. Indian pickles are generally pickled with oil, vinegar, lemon juice, or water.[1] Indian pickles are often made into fresh relish and chutney,[2] which provides additional flavours to food. Many types of foods in Indian cuisine are pickled, such as[1][3] mangoes,[3] gooseberries, and lemons.[3] Some Indian families have family recipes for pickles and chutney, passed down through generations.[1]
Amla pickle or Indian gooseberry pickle is a popular spicy pickle in South Asia, India, and Pakistan. Gooseberries are a great source of vitamin C, vitamin A, calcium, and phosphorus.[4] It is prepared by pressure cooking gooseberries. Then, mustard seeds are tempered in oil and the gooseberries and other ingredients are added.[5] The pickle can be stored in a refrigerator and used for about 15 days.
Assorted pickle, also referred to as mixed pickles, is mixed pickle in Indian and Pakistani cuisine. It is prepared by boiling a marinade and then cooking vegetables in the marinade.[6]
Carrot pickle is prepared by dicing a carrot and adding green chili peppers and ginger.[7]
Garlic pickle is a popular spicy pickle in Andhra Pradesh.[citation needed] It is prepared by mixing peeled garlic cloves with mustard seeds and jaggery along with a pinch of salt, with jaggery acting as the sweetener.[8]
Green chili pickle is manufactured in Rajasthan, Karnataka, Maharashtra, and other places. It is commonly used as a condiment with the main dishes. In Rajasthan, it is prepared by slitting chillies length-wise and frying them with ginger, garlic, and green chili pickles. Other flavouring agents include mango powder, nimbu ras, and fenugreek. It is considered a Rajasthani specialty and is sometimes used as a flavour for Indian snack foods.
Roselle or Hibiscus leaves pickle (Hibiscus Sabdariffa) is a popular pickle in Andhra Pradesh where it is known as Gongura pacchadi. It is also consumed in Telangana, Tamil Nadu, Maharashtra, and Karnataka. In some of India's North-Eastern states, the plant is known as aamelli or mwitha.
A dish termed "Indian pickle" may include cabbage, cauliflower, carrot, french beans (green beans), onion, radishes, gherkins, celery, garlic, and other foods.[9][10]
Meats that are pickled in Indian cuisine include mutton, Fish, pork, quail, partridge, shrimp, and lobster.[1]
Spicy onion pickle is prepared by cutting onions into pieces and rubbing salt over them. After one day, the excess water is drained and the onions are marinated with other spices for four or five days.[11][12][13][14]
Raw mango and chickpea pickle is prepared by marinating grated raw green mango with salt and turmeric powder for one day and mixing it with soaked chickpea and other ingredients, then letting it sit for four days.
Red chili pickle is prepared by slitting red chillies length-wise, stuffing them with fenugreek powder, and placing them in a closed porcelain jar for one month.[15]
Sweet mango pickle is prepared by cutting mangoes into pieces and adding sugar syrup over them, along with other ingredients, then keeping them sealed in a jar under the sun until the mangoes become soft.[16]
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See also: Preserved lemon |
Sweet sour lemon pickle is a sweet and sour pickle. It is prepared by cutting lemons into halves and sprinkling salt and pouring sugar syrup over them and marinating for one week.[17]
Tomato pickle is a spicy pickle. It is prepared by cooking ripe tomatoes and adding spices along with mustard powder.[18][19]
Coconut pickle is commonly served along with south Indian breakfasts. Unlike other pickles, it is perishable. It is made of grated raw coconut and has a much shorter preparation time than most Indian pickles.[20]
