Too bummed to see dal chawal for dinner again? All you need is a spoonful of tangy pickle on the side for some ‘magic’. Not only will it save you a whole lot of money, but also amp up your meal in a matter of minutes. In India, pickle-making is a very important culinary tradition that demands immense precision and commitment. You have to wait for a certain season for the fruit of vegetable to ripen, mix it sedulously with the masala and keep it in the sun for hours and sometimes even days. There are some pickles that takes much less time too. In this story, we present to you some of our favourite pickle recipes, because you can never have enough of it, can you?
Scintillating side dish made with papaya, ginger, garlic, vinegar and more. Slurrping guaranteed.
Can't palate the bitter taste of karela, mix it up with chillies, spices and tamarind water to make this scrummy achaar.
Lovely mango pickle flavoured with brine, mild spices and gingelly oil. Goes well with sabzis, stews, curries of all kinds.
A Kerala-special pickle made with fish. That's right, we just upgraded our pickle game and you have no choice but to level up.
Tangy, spicy and almost addictive. This Andhra special achaar is made with sorrel leaves or Gongura. A spoonful of Gongura pickle and rice is a fabulous meal in itself.