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Pickles

 

INDIAN FOOD CULTURE PICKLES

Pickles are sour, salty, and spicy foods in Indian food culture.

Pickles have a unique place in Indian cuisine. It is made from a variety of vegetables, fruits, and other ingredients and is used to enhance the flavor of vegetables, meat, and fish. It is also used as a great chutney.

HISTORY OF INDIAN PICKLES

The art of pickling has been passed down from generation to generation, resulting in a wide variety of delicious and nutritious pickle recipes. It is said that the art of making pickles developed in the Indian subcontinent. The main reason for making pickles was to preserve food. There were no refrigerators in those days, so pickles were made to store food. The art of making pickles spread to different cultures and regions and different types of pickles were made. Indian cuisine is full of food interaction and variety and one of its great traditions is dedicated to pickles. Indian Pickle is a food that is sour, sweet, spicy, and salty i.e. each taste is given special importance. In this article, we are going to learn how Indian pickles add a new dimension of vibrancy, color, and taste to our meals.

1. Indian Pickles: A Tasty Introduction

Indian pickles are a symbol of its cultural heritage. A delicious tour of each of these states leaves you soaked. The freshness and richness of the oil of Punjabi pickles, the richness and spiciness of Rajasthani pickles, the sweetness, and saltiness of Bengali pickles, and the special spiciness of South Indian pickles - all these pickles are a hallmark of the Indian kitchen.

2. Different Flavours of Pickles:

Pickles: Pickles are a staple of Indian cuisine, with tomato, garlic, and mango powder as the base. These vegetables are kept in porcelain jars to make them tasty.

Spicy Pickles: These pickles are often made with green chilies, garlic, and coriander. These add some spice and flavor to the food, which enhances the taste of the food.

Sweet Pickle: It contains curry, jaggery, and sweets, which makes the pickle sweet and tasty. This pickle is a favorite in many parts of India, especially in summer.

3. Importance of Indian Pickle:

Color in Introduction: Indian pickles make food colorful and sumptuous. This makes pickles even more appealing.

Variety of Taste: Indian pickles add variety to the taste of food. Hot, sweet, sour, and spicy - all these flavors are available.

Importance of Mango Powder: The use of curry powder in Indian pickles enhances the flavor and adds freshness to the sweetness of the mango.

4. Different Types of Indian Pickles:

CHILLI PICKLES:

Ingredients: Long medium hot green chilies 250 gms

• 2 tsp turmeric

• Salt

• Juice of 1 lemon

• 2 tbsp mustard oil

• 1½ tsp finely ground yellow mustard/rai dal

• ½ tsp finely crushed fenugreek seeds/ Methi dal

1 tsp seeds/fennel seeds

• ¼ tsp asafoetida/asafoetida

• ¼ tsp turmeric powder for tempering.

Recipe: 1. Wash and clean the green chilies, chop them, and then cut them into 2-3 pieces.

2. Add turmeric powder, salt, and lemon juice mix well, and keep aside.

3. Now heat mustard oil in a pan, add finely crushed yellow mustard, finely crushed fenugreek seeds, and finely crushed fennel seeds.

4. Add hing, and turmeric and switch off the flame.

5. Add prepared green chilies, mix well, let cool.

6. Instant green chili pickle is ready, you can keep it in a glass jar.

MANGO PICKLE:

Ingredients: Raw mango 1 kg

One bowl of mustard oil

Asafoetida 1/4 tsp

100 grams of salt

Turmeric powder 2 tbsp

Dill 4 tbsp

Fenugreek 4 tbsp

Yellow mustard 50 grams

Red chillies 1 tsp.

Recipe: To make pickles, wash the mangoes with clean water and soak them in water for 12 hours. Remove the mangoes from the water and dry the water. Cut the beets into small pieces with a knife. Finely chop the mustard seeds, fenugreek seeds, and fenugreek seeds. Put oil in a pan and heat it well, after turning off the heat add the oil to the finely divided masala. Now add hing, turmeric, and chopped mango to it and mix.

Now add salt and chili. Mix the mango and spices well while stirring with a spoon. Cover the pickle for 5 minutes so that it softens a bit. Now fill the pickle in a glass jar or plastic container and keep it in the sun for 4 to 5 days.

GARLIC PICKLES:

Materials: Garlic cloves as required

  A teaspoon of sesame oil

A small spoonful of lemon juice

Add a spoon

 A small spoonful of sugar

Salt as needed

A teaspoon of turmeric

 A teaspoon of mustard seeds

A small spoonful of fennel

A small spoonful of fenugreek seeds

A teaspoon of black cumin

Asafoetida as required

Recipe: 1) If the garlic cloves are big, chop them into small pieces.

2) Take sesame seeds in a pan and roast it well. Then mix fenugreek seeds and fenugreek seeds in it and roast it well for two to three minutes on medium heat. After roasting everything well, grind it

  3) Heat oil in a pan. After the oil heats up, add asafoetida and Kalonji to it and boil it on medium heat.

  4) Add chopped garlic to the pan and roast it well. Saute the garlic until it turns brown. Now mix the ground spices in it. Then add turmeric powder and salt to taste.

  5) Boil all the ingredients for two to three minutes and switch off the flame. Add lemon juice and mix well.

  Your delicious garlic pickles are ready to grow with the meal.

AMLA PICKLE:

Materials: Amla - 500 grams

Mustard oil - 200 grams

Asafoetida – ¼ tsp (ground)

Fenugreek seeds - 2 teaspoons

Celery - 1 tsp

Salt - 4 teaspoons

Turmeric powder - 2 teaspoons

Chilli powder red –Half to one tsp

Yellow Mustard – 4 tbsp (coarse)

Fennel powder - 2 teaspoons.

Procedure: First of all, wash the amla thoroughly with water 3-4 times. After that put the pot on the gas add amla and 2 cups of water and let it boil. Cook the amla completely on low flame for 10 minutes. After the amla is cooked, turn off the heat and let it cool. When the amla cools down, remove the seeds. Now heat the oil in a pan. Then turn off the heat and add asafoetida, fenugreek seeds, and celery and fry it. After this, add turmeric, fennel, chili, yellow mustard, and salt, and mix the spices with a spoon. After mixing the spices well, add the amla. Now just mix amla and spices well and amla pickle is ready.

CUCUMBER PICKLES:

Materials:

3/4 cup finely chopped cucumber (peeled)

2 tbsp mustard powder (black or red)

1/4 tsp asafoetida

2 tsp water

Salt to taste

1 tsp lemon juice

For the batter: 1 tsp oil, 2 pinch mustard seeds, 1/4 tsp asafoetida, 1/4 tsp turmeric, 2 green chilies finely chopped.

Action: 1) Take chopped cucumber in a small bowl. Add 1/4 tsp salt to it. Keep it for 20 minutes.

2) Cucumber will release water after 20 minutes. Squeeze the water gently. Take this water in a small blender. Add mustard powder to it and whisk. If the mixture seems too thick, add a teaspoon of water. Saute for two minutes. The mixture will appear white when frothy. Mix this mixture with cucumber.

3) Take 1 tsp of oil in a pan. Add mustard seeds, asafoetida, turmeric, and green chilies and mash it. Keep this batter in a bowl. After cooling, mix in cucumber.

4) Add lemon juice and mix. Add salt to taste.

Quick cucumber pickles are great to eat with meals or with Poli. This pickle will last 3-4 days in the fridge.

PICKLED TOMATOES:

Materials:

Gavarani / Gavathi tomato (cherry tomato) - 1 key.

Garlic - 1 whole

Ginger - 2 inches

Groundnut oil - 1 tbsp

Chilli – 4 teaspoons (Everest Spicy Red)

Salt – approx.

Recipe: Wash, peel, and chop the tomatoes Take cherry tomatoes and cut them into two pieces as they cook very quickly.

Garlic ginger should be made into a fine paste in a mixer. Heat oil in a pan, add this paste to it, and fry it until it becomes pinkish in color. Now add chopped tomatoes, add salt as per taste, and keep covered for 10 minutes. Cook it well. To be taken back from time to time. 10 m. Once it is done, add 4 teaspoons of chili powder, fry it well, and cover it again for 10 to 15 minutes. Tomatoes are perfectly cooked and once the oil starts to release, the pickle is ready. This pickle lasts well for 10-12 days. But not so many days left. It ends in 4-5 days. It goes well with Poli, Paratha, Puri, rice, and khichdi.

CARROT PICKLE:

Materials:

Carrot - 1 kg

Dill - 2 tsp

Fenugreek seeds - 1 tsp

Mustard - 1 tbsp

Turmeric powder - 1 tsp

Red Chilli – 2 tsp

Cumin - 2 tsp

Amchur - 1 tsp

Mustard Oil – 300 gms (as required)

Salt - 1 cup (as per taste).

Recipe: To make a carrot pickle, first take carrots and wash them well with water.

After this, peel the carrot and cut it into thin and long pieces.

Now take the chopped carrot in a big bowl and add turmeric and salt to taste and mix well. Keep this mixture aside.

Now add mustard seeds, cumin seeds, fenugreek seeds, and fennel seeds and dry roast them on low flame.

After roasting all the spices for about 1 minute, turn off the heat keep the spices in a mixer bowl, and grind them finely.

Now add the prepared spices to the carrot bowl and mix well with the help of a spoon.

After this add mustard oil in a pan and heat it on medium flame. Once the oil is hot enough, switch off the flame and keep the oil cool.

When the oil is slightly hot, add it to the carrot pickle and mix well. After that fill the pickle in a glass jar.

Now mix the pickle and oil together well with the help of a clean spoon. Your tasty carrot pickle is ready. You can serve it with Parathas or meals.

JACKFRUIT PICKLES:-

Materials:

3 kg of chopped Jackfruit

1 1/4 cups salt

1 cup turmeric

2 1/2 cups ground mustard

1 cup red chilies

2 Tablespoon Kalonji

2 Tablespoon Asafoetida

2 kg mustard oil.

Recipe: To make a Jackfruit pickle, first boil Jackfruit with 1/4 cup of salt. After that drain the water from the pan and let it dry. Once the Jackfruit is cool and dry, mix well the salt, mustard, red chilies, Kalonji or black sesame seeds, and asafoetida. Now keep this mixture covered for 4 days to marinate. While doing this, swirl the spoon in this mixture once a day. Now keep the Jackfruit tightly closed in a glass jar. Now heat the mustard oil well and cool it. Pour this oil into the pan till the pickles are completely soaked in oil.

PICKLED POTATOES:

Materials:

4-5 potatoes

15 Bedgi Chili

2 spoons of rye

1 tsp tamarind

1/2 tsp turmeric powder

1/2 teaspoon asafoetida powder

1 cup wet coconut

4-8 curry leaves

Coconut oil

1 tablespoon of refined oil

Recipe: Wash the potatoes and cut them into finger chips. Cut the potato into six pieces. Heat oil in a pan on gas and fry the potato pieces in it like finger chips. Add bedgi chili, tamarind, rye, turmeric powder, asafoetida, and coconut to the mixer. Mix beetroot and fried potatoes in a pan, add salt, and cook on low heat, then keep the frying pan on the gas add coconut oil to it, and fry the rai hing curry leaves.

Pour it over the cooked potato mixture and your cool potato sour pickle is ready

SHRIMP PICKLE:

Materials:

1/2 kg prawns (peeled and deveined)

1 tsp. Turmeric

2 tsp. spicy

1 tbsp. Ginger garlic paste

100-150 ml mustard oil

1 tbsp. Mustard

2 tsp. Asafoetida

1/2 cup medium-sized pieces of garlic

½ cup medium-sized pieces of ginger

3 tbsp. Pickle spice

Salt to taste

Lemon juice or white vinegar to taste

Recipe: Apply turmeric, salt, chili powder, ginger, and garlic paste to the prawns and marinate for at least half an hour. Heat mustard oil and deep fry the prawns in it on medium heat. Fry the prawns a little dark brown, so that the prawns become crispy and the pickle lasts.

Fry the mustard and hing in the remaining oil. Once the fried prawns and crackers are completely cooled, mix the fried prawns, ginger-garlic pieces, chilies, salt, and pickle in a bowl with love. Simply massage the shrimp. Now add mustard oil, and mustard on it and squeeze lemon. Strain the pickle and take it out in a dry glass jar/jar.

5. STRENGTH OF INDIAN PICKLES:

Amazing thing that pickles offer: Indian pickles are a world of subtle flavors. Each pickle here has a different flavor that hypnotizes everyone's taste buds.

A unique contribution to Indian food culture: This variety of Indian pickles is a unique contribution to Indian food culture. It celebrates Indian food around the world and showcases the versatility of the Indian kitchen.

The King of Pickles, Indian Pickles: Indian pickles reveal the magnificence of the Indian kitchen with their amazing color, flavors, and aromas. These have become the source of multifaceted development in India today, making them symbols of India's greatness.

BENEFITS OF PICKLES

Pickles have many benefits. Pickles are a great chutney that enhances the flavor of vegetables, meat, and fish. The salt and spices present in pickles help improve digestion. The vinegar present in pickles is full of antibiotic properties that help the body fight infection. Pickles are a great probiotic food that helps improve gut health.

Summary

Indian pickles are a symbol of the precious depth of diversity expressed in India's food culture. With this unique and delicious pickle, everyone feels and imbibes the specialty of India. This continuum of Indian pickles reveals the rich color, thoughtfulness, and cultural diversity of India's kitchen, giving us a sense of pride. Hence, Indian pickles have a special place of their own in the world, providing us with a pleasant and delicious eating experience.

Please be aware

All the information in the above article is collected from various websites through the internet. According to the subject, this information has been presented to you with necessary modifications. The Compiler does not take any responsibility for its authenticity and cannot guarantee 100% about the points and information presented therein. Readers are requested to enjoy reading.