Pickles in India: Different types and recipes of healthy pickles

Pickles in India are more than a side dish. It is a culture. For many, it evokes memory of children helping ir grandmors and mors in making achaar, as it is popularly called in Hindi. From selecting right raw materials to using right proportion of oils and spices, pickles require a lot of precision.

Pickles are served with meals throughout India. y are called by different names in different states. Loncha in Marathi, Uppinakaayi in Kannada, Oorugai in Tamil, Uppillittuthu in Malayalam, Athanu in Gujarati and Achaar in Hindi. According to New York Food Museums’ Pickle History timeline, cucumbers that are innate to India were first to be used for pickle in BCE 2030 in Tigris Valley.

Types of Pickles

Pickles are considered very beneficial for health. y are low in calories. y have zero fat. t only that, y have probiotic benefits. Pickles can be made from different fruits and vegetables. right amount of salt and or spices and oil does trick.

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Mixed pickle

Mixed pickle comprises of mixed vegetables cut into small pieces. Mix it with spices. Cover vegetables in oil to protect it from oxidation. And keep it in a ceramic, clay or glass jar.

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Chilli

Chilli pickle is prepared by slitting red or green chillies open. n stuff m with fenugreek powder. Place it in a closed porcelain jar for one month. Make sure chillies are covered in mustard oil. It is advised to use only mustard oil.

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Garlic

Garlic is very healthy for body. It purifies blood. Takes care of heart diseases. It is good for skin and hair as well. To make garlic paste, heat garlic cloves in a pan in oil. Squeeze lemon juice. Mix jaggery. n mix red chilli powder and or spices. Mix it all well. Put it in a jar. Store in a cool dry place.

Prawns 

Prawns are a rich source of protein. y are an excellent source of B12. Prawn Pickles are very popular in coastal states. To make prawn pickle grind red chillies, garlic cloves, cumin seeds, salt and vinegar in a blender. Saute paste in a pan. Mix boiled prawns in it. Add salt to taste. When gravy leaves oil, turn stove off. Let it cool and store in a glass jar. shelf life of this pickle is one week.

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