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 the memory of children helping their grandmothers and mothers in making achaar, as it is popularly called in Hindi. From selecting the right raw materials to using the right proportion of oils and spices, pickles require a lot of precision.

Pickles are served with meals throughout India. They 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 the New York Food Museums’ Pickle History timeline, cucumbers that are innate to India were the first to be used for pickle in BCE 2030 in the Tigris Valley.

Types of Pickles

Pickles are considered very beneficial for health. They are low in calories. They have zero fat. Not only that, they have probiotic benefits. Pickles can be made from different fruits and vegetables. The right amount of salt and other spices and oil does the trick.

Read Also | Leftover Food: Three Leftover Roti Recipes That You Need To Know

Mixed pickle

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

Read Also | Diwali 2019: Here Are Five Snacks You Should Be Sure To Try This Year

Chilli

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

Read Also | World Food Day: What Is Molecular Gastronomy And Why It's Worth Trying

Garlic

Garlic is very healthy for the body. It purifies the 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. Then mix red chilli powder and other spices. Mix it all well. Put it in a jar. Store in a cool dry place.

Prawns 

Prawns are a rich source of protein. They 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 the paste in a pan. Mix boiled prawns in it. Add salt to taste. When the gravy leaves oil, turn the stove off. Let it cool and store in a glass jar. The shelf life of this pickle is one week.

Read Also | World Food Day: Tips For A Healthy Diet To Stay Disease Free