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India’s Heritage Through Indian Pickles

Indian pickles

Introduction to India’s Love for Pickles and Their History

The sour, spicy, and occasionally sweet pickles, or achars, are staples in Indian food. Indian cuisine and these condiments go hand in hand; they are more than simply condiments. Indian pickles display the variety of tastes across the nation, from Andhra Pradesh’s spicy red chilli pickles to Rajasthan’s sun-dried mango pickles.

Indian pickling has been around for more than four thousand years, when prehistoric people found that marinating perishable foods in a mixture of salt, oil, and spices prolonged their freshness and flavour. Pickles have long been thought to have medicinal value for both flavour and digestive health, according to ancient Ayurvedic texts that detail the curative effects of fermented and preserved foods.

Make pickles the old-fashioned way, using recipes that have been passed down through many generations. Many Indian households follow this technique as a ritual, with mothers and grandmothers hand-crafting handmade pickles with spices and ingredients that are meticulously chosen. Climate, local vegetables, and cultural influences all play a role in how each region’s pickling technique is practiced.

While homemade pickles will always have a special place in an Indian home, store-bought varieties have also become rather popular in recent years. Now that HOGR delivery is available, you do not even have to leave your house to sample Indian pickles from all over the nation. Get the greatest flavours sent straight to your doorstep with HOGR delivery, whether you are wanting a typical mango pickle or a lesser-known regional speciality.

A Guide to Popular Indian Pickles

Pickle types in India are as varied as the country’s cuisine, with each kind bringing its own special combination of spices and cooking methods. Let us have a look at a few popular Indian pickles, how to make them, and how to keep them fresh.

1. Mango Pickle (Aam Ka Achar) – The King of Indian Pickles

Description:
Mango pickle is perhaps the most iconic of all Indian pickles. Found in nearly every Indian household, it has multiple regional variations. North Indian mango pickle is made with mustard oil and fennel seeds, while South Indian versions feature curry leaves and sesame oil.

How to Make It:

Slice unripe mangoes into small pieces. Use a mixture of salt, turmeric, and red chilli powder to coat them. To decrease moisture, let them dry in the sun for one or two days. Allow the mustard oil to cool slightly after heating until it begins to smoke. To the oil, add mustard seeds, asafoetida, and fenugreek seeds. Put in a sterile jar after mixing with mangoes. Give it two weeks to age before eating. Always use a dry spoon while handling pickle and be sure to store it in airtight glass jars to avoid spoiling.

2. Lemon Pickle (Nimbu Ka Achar)—The Tangy Delight

Description:
Lemon pickle is a sour, tangy, and slightly sweet delicacy enjoyed across India. It’s known for its digestive benefits and pairs well with rice, dal, and rotis.

How to Make It:

Cut fresh lemons in half lengthwise. After a few days of mixing with turmeric and salt, they will soften. The mustard seeds, red chilli powder, and asafoetida should be added to heated mustard oil. Add the tempered oil to the lemons and stir to combine. For a minimum of seven days, let the pickle sit in direct sunshine to ripen. To extend the pickle’s shelf life, keep it in a cool, dry location and mix it every so often to avoid mould.

3. Garlic Pickle (Lahsun Ka Achar) – The Bold and Spicy Condiment

Description:
Garlic pickle is a pungent, spicy, and slightly sweet pickle that adds an extra punch to any meal. It’s commonly found in Rajasthan and Gujarat.

How to Make It:

After a day of drying, peel the garlic cloves. Cook the garlic in a small amount of mustard oil until it turns golden. Add salt, cumin, red chilli powder, and fennel seeds; stir to combine. To make it acidic, you can add vinegar or freshly squeezed lemon juice. Put it in a sealed container and wait for it to age for five to seven days. You can keep the pickle for months without refrigerating it if you add vinegar or lemon juice.

4. Green Chili Pickle (Hari Mirch Ka Achar) – The Fiery Favorite

Description:
For spice lovers, green chili pickle is an absolute delight. It’s a staple in North India, offering a fiery kick that complements any meal.

How to Make It:

If you want to make them milder, slice some fresh green chillies and take out the seeds. Combine mustard seeds, turmeric, and salt and stuff them. Allow the peppers to steep in hot mustard oil for a few days. Every so often, shake the jar to make sure the pickling is even. A sterile glass jar should be used at all times to avoid contamination.

5. Mixed Vegetable Pickle – The Ultimate Combination


Fermented in a spicy and sour brine, this pickle is a combination of carrots, cauliflower, green chillies, and turnips. After chopping veggies into little bits, let them air dry in the sun for at least one day. The seeds of fennel, mustard, and fenugreek should be added to heated mustard oil. Add the salted vinegar, turmeric, red chilli powder, and veggies. Mix well. Allow it to sit in a glass jar for one week to develop. If you want your pickle to last for months, try using mustard oil as a natural preservative.

Popular Pickle Spots in Bangalore

Bangalore has some great places to buy traditional, high-quality Indian pickles if you are in the mood for them but do not feel like making them yourself.

1. Anand Sweets & Savories (Multiple Locations)

  • Known for its North Indian-style mango and mixed pickles.

2. Sri Krishna Sweets, Jayanagar

  • Offers South Indian lemon, ginger, and tamarind pickles.

3. Hallimane, Malleshwaram

  • Specializes in traditional Karnataka pickles, including unique regional varieties.

4. Grandmama’s Pickles, Online Store

  • Home to handmade pickles crafted using old-school techniques.

The greatest Indian pickles from Bangalore are now at your doorstep thanks to HOGR delivery, perfect for people who wish to sample pickles from all over the world without leaving the house.

Conclusion

Indian pickles offer a window into the country’s storied culinary past, more than just a condiment. Everyone may find their perfect pickle, whether they prefer the mild sourness of lemon, the spiciness of green chilli, or the pungent spiciness of garlic. Preserving flavours in oil and spices for months—or even years—is an art form in the production of Indian pickles.

Although handmade pickles have a certain nostalgic appeal, you can easily enjoy authentic Indian pickles from top brands and local stores with HOGR delivery. Allow HOGR delivery to bring you the finest pickles, whether you are craving a taste of homemade nostalgia or something more unusual, straight to your door. Indulge in the flavours of Indian pickles—whether you prepare them at home or get them from the best stores in Bangalore—and savour the history in every bite!

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Amala Justy
A food enthusiast and a blogger - someone who likes to eat and write about it. I’m passionate about exploring different cuisines and challenging my palette. I give into my food craving regularly and am often on the hunt to find my new favorite food place in town.

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    1 Comment

    1. One of the best parts of India is experiencing the incredible variety of pickles across different regions. If you love trying authentic, traditional pickles, you should check out Vathas Pickles – they offer a range of homemade-style pickles that capture regional flavors perfectly!

      vathas.in

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