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India’s culinary diversity is no secret, but the country’s pickling traditions are less well known. Most Indian meals feel incomplete without the tangy, spicy condiment that adds another flavour dimension. Be it a light, simple meal like curd rice or a heavier one like meat curry, pickles make good accompaniments to both kinds. Here are eight pickles from around India that you must try:
Mango miskut
Mango miskut is made by stuffing raw mangoes with a spice mixture that includes hing, red chilli powder, turmeric powder, methi seeds and mustard seeds. It is a Goan specialty found in most households across the state. Mango miskut takes six months to cure and makes a great accompaniment to Goan curries and rice.
Lotus stem pickle
Also called ‘kamal kakdi ka achar’, lotus stem pickle is found in Kashmir. Lotus stems that have matured are used for making this pickle, spiced with nigella seeds, chilli powder, turmeric powder, red chillies, fennel seeds, coriander seeds, peppercorns and salt. All the ingredients are mixed together and stored in mustard oil.
Green chilli pickle
A fixture in Rajasthani thalis, green chilli pickle is made by slitting green chillies lengthwise, stuffing them with spices like amchoor and fenugreek, and then frying them in oil with ginger and garlic. Lemon juice may also be added. It’s one of the spicier pickles, which can be balanced if eaten with rice and yogurt.
Gor keri
A sweet mango pickle made with raw mango, oil, spices and jaggery, gor keri hails from Gujarat. To make gor keri, raw mango slices are coated in jaggery and left to dry in the sun for a couple of weeks until the jaggery melts and attains a thick consistency. This pickle is best enjoyed with Gujarati specialties like khakhra and theplas.
Chemmeen achar
A traditional prawn pickle from Kerala, chemmeen achar can be found in most Malayali households. It is made by marinating prawns in a mixture of chilli powder, turmeric powder, ground pepper and salt. The prawns are then fried in oil and a tadka of mustard seeds is added. Chemmeen achar is a common side dish served with rice.
Maavadu
Maavadu is a Tamil-style mango pickle made with baby mangoes that have been cured in a brine of salt, chilli and mustard. The mangoes are coated in a paste of oil and hing, red chilli powder, mustard and salt. The pickle is left to mature for one week, after which it is ready to eat. It goes well with sambar and rice or rasam and rice.
Topa kuler achar
A sweet and sour pickle made with berries, topa kuler achar is commonly found in Bengali households. ‘Topa kuler’ are Indian berries that have a tart flavour, which is complemented by the jaggery and spices used in the preparation of this pickle. Enjoy it with a traditional Bengali thali or some panta baath.
Avakaya
A traditional pickle from Andhra Pradesh, avakaya is made by combining chopped raw mangoes with avalu or powdered mustard and other spices. As is the case with most Andhra food, this pickle is very spicy. It is best enjoyed with curd rice. Some people also like to eat it with parathas.
