A dab of pickle with their quirky bouquet of flavours -- salty, sweet, spicy, umami, sour, sometimes bitter -- upgrades any meal or snack.
A tangy, umami-tasting achaar or pickle, made from mooli or white radish or daikin, it is a super accompaniment to an Indian meal. Sangita Agrawal mother's special recipe for Mooli Ka Achaar, has few ingredients like mustard seeds, fennel seeds, mustard oil.
Please find the recipe here: Mooli Ka Achaar
A seasonal pickle, it is a nutrient-rich blend of vegetables like cauliflower, carrot etc (choose your own favourite vegetables.) Prepared with mustard oil and infused with warming spices and herbs, Deepshikha Punj's recipe works in sandwiches or with rice or wrapped in a roti.
Please find this recipe here: Mixed Vegetable Pickle
Injji Puli is a South Indian relish -- a cross between a pickle and chutney -- made from ginger, tamarind and jaggery. Till you make this recipe and sample it, you won't realise how it can elevate a rice meal.
Please find the recipe here: Sweet Ginger Tamarind Pickle
Chef Ashish Bhasin's Turmeric Pickle, also known as Haldi Ka Achaar, is a traditional Indian pickle made with fresh turmeric roots, spices, and herbs. It doesn't really have an overpowering haldi taste, bit it certainly improves a meal subtly.
Please find the recipe here: Turmeric Pickle
Rajesh Karkera's delicious Prawn Pickle ticks several boxes -- quick, tasty and incredibly flavourful. It needs only a couple of ingredients, like mustard seeds, turmeric and chilly powder, asafoetida, lemon and oil. Store in the fridge; it will easily last a few weeks.
Please find the recipe here: Prawn Pickle
Vidhya Pant's classic recipe for Banarsi Laal Mirch Achaar, boasts a melange of flavours gifted to it by fennel seeds, mustard oil, mango powder, two types of mustard seeds and several other spices. Let's get cracking and rustle up this winter special, that will remain good in your store cupboards for the rest of the year, spicing up meals of dal-chaval-roti-sabzi-curry.
Please find the recipe here: Banarsi Laal Mirch Pickle
Prepare Zelda Pande's grandmother's authentic Mango Achaar or pickle with this traditional recipe. Using green mangoes, spices, and mustard oil, create a flavourful and aromatic pickle perfect for any meal.
Please find the recipe here: Ammaji's Mango Achaar.
People all over India enjoy lemon pickles with rotis, parathas, rice dishes, and even plainer meals. This easy Nimbu Ka Achaar recipe, from FarmDidi, shows you how to make authentic lip-smacking lemon pickles at home using the right mix of spices and the sourness of fresh lemons.
Please find the recipe here: Lemon Pickle
Considered by some as a chutney and others a pickle, there can be no doubt that it delivers a pungent punch of taste to whichever repast. There are several ways to make it. Coimbatore-raised Manjula Nair's version follows the common method, involving roasting eggpplant, and later mashing and tempering it with spice and frying with onions and tomatoes.
Please find the recipe here: Sutta Kathirikkai