The Timeless Tradition of Indian Pickles

Introduction: The Tangy Treasure of India

Indian pickles, popularly known as Achaar in Hindi are more than just a condiment; they are a vibrant thread in the fabric of India's culinary culture. With every bite, pickles offer a burst of flavors, from tangy and spicy to sweet and savory, embodying the diversity of Indian cuisine. But beyond the flavors lies a rich history and tradition that dates back centuries, making pickles an integral part of Indian households.

My mother-in-law is a bit of a pickle connoisseur, and since we've lived outside of India for so long, her pickles have become precious culinary possessions in our home. They are eaten sparingly and relished tremendously. Every trip to India brings with it the ritual of packing a fresh batch of her pickles, an event marked by my playful resistance to carrying them back. Yet, once those pickles are in our kitchen, I can’t resist finding every little excuse to indulge, much to Vidhya's irritation. While I do make some pickles myself—mostly instant and much simplified versions—my mother-in-law undisputedly holds the crown in this delicious domain!

Origins and History: A Journey Through Time

The art of pickling in India has ancient roots, with references found in Ayurvedic texts dating back over 4,000 years. Originally, pickling was a method to preserve seasonal produce, ensuring that fruits and vegetables could be enjoyed year-round. Over time, the practice evolved, incorporating regional spices and ingredients, leading to the vast variety of pickles we see today.

In the North, you'll find spicy mango pickles and tangy lemon pickles, while the south offers fiery red chili pickles and the unique avakai made with tender mangoes. The west is known for its sweet and sour chundo and methia keri from Gujarat, while the East boasts the fermented bamboo shoot pickle of Assam and the tomato pickle of Andhra Pradesh. Each region has its signature pickles, reflecting local flavors and culinary practices.

The Significance of Pickles in Indian Households

In an Indian household, pickles are much more than a side dish. They are a symbol of tradition, a labor of love, and a way of preserving not just food, but memories. Families come together, especially during the summer months, to prepare pickles that will last the entire year. It's a communal activity, where recipes are passed down through generations, and everyone plays a role—from selecting the best produce to mixing the perfect blend of spices and ensuring the pickles are stored in airtight jars under the sun.

Pickles are also an essential part of every Indian meal, adding a burst of flavor to even the simplest of dishes like rice, dal, khichdi or roti. They hold the power to evoke memories, connect with one's roots, and provide comfort through their familiar taste.

A Childhood Anecdote: The Mango Pickle and Growing Up

As a child, I was particularly fascinated by small whole raw mango pickles my grandmother used to make. She had a way of turning something as simple as a pickle into a source of wonder—and a little bit of fear. My grandmother would scare us with tales, saying that if we ate the mango with the seed inside, it would grow into a tree and come out of our ears! We were gullible enough to believe it and thought that we had to grow up to digest the seed. I remember eagerly waiting for the day I would be "grown-up" enough to eat the pickle without any fear.

When that day finally came, it wasn't just about eating a pickle—it was about overcoming a childhood fear and realizing that some things are just meant to be enjoyed. The tangy, spicy flavor of that mango pickle is something I can still taste today, a reminder of those innocent times and the joy of growing up.

Pickles I have tasted from across India:

Here’s a list of few pickles categorized region-wise across India with their traditional names and brief descriptions:

North India

1. Aam ka Achaar (Mango Pickle) - A tangy and spicy pickle made from raw mangoes, commonly enjoyed across North India.

2. Nimbu ka Achaar (Lemon Pickle) - A sour and zesty pickle made from lemons, often sweetened or spiced.

3. Gajar Gobhi Shalgam Achaar (Carrot-Cauliflower-Turnip Pickle) - A Punjabi winter specialty, made with mixed vegetables pickled in mustard oil.

4. Lasode ka Achaar (Cordia Dichotoma Pickle) - A Rajasthani pickle made from lasoda berries, spiced and preserved in oil.

South India

1. Avakaya (Andhra Mango Pickle) - A fiery Andhra Pradesh pickle made with raw mangoes, mustard powder, and chili.

2. Vadu Mangai (Baby Mango Pickle) - A Tamil Nadu specialty made from tender baby mangoes pickled whole in a spicy brine.

3. Nellikka Achar (Amla Pickle) - A Kerala pickle made from Indian gooseberries, offering a tangy and spicy flavor.

4. Gongura Pickle (Sorrel Leaves Pickle) - A tangy and slightly bitter Andhra Pradesh pickle made from sorrel leaves.

East India

1. Kasundi (Mustard Pickle) - A pungent Bengali mustard paste pickle made with green mangoes, spices, and mustard seeds.

2. Khorisa (Bamboo Shoot Pickle) - A Northeastern pickle from Assam, made from fermented bamboo shoots, offering a sharp flavor.

3. Kharoli (Fermented Mustard Pickle) - A traditional Assamese pickle made from fermented mustard seeds and green chilies.

West India

1. Methamba (Sweet and Sour Mango Pickle) - A Maharashtrian pickle made with raw mangoes, jaggery, and fenugreek seeds.

2. Murabba (Sweet Mango Preserve) - A Gujarati sweet pickle made with ripe mangoes and sugar syrup.

3. God Kairi (Sweet Mango Pickle) - A Goan pickle made with grated mangoes, jaggery, and spices, offering a sweet and tangy taste.

4. Chundo (Grated Mango Pickle) - A popular Gujarati sweet-sour mango pickle, often made during the summer.

Central India

1. Hing ka Achaar (Asafoetida Pickle) - A Madhya Pradesh specialty made with raw mangoes, hing (asafoetida), and mustard oil.

2. Bharli Mirchi (Stuffed Chili Pickle) - A traditional pickle from Maharashtra, made by stuffing green chilies with a spicy masala mix.

3. Aam-Gondhali (Mango and Fresh Turmeric Pickle) - A Chhattisgarh pickle made with raw mangoes and fresh turmeric, known for its medicinal properties.

Northeast India

1. Mesu (Fermented Bamboo Shoot Pickle) - A traditional Sikkimese pickle made from fermented bamboo shoots, offering a tangy and sharp taste.

2. King Chilli Pickle (Bhut Jolokia Pickle) - A fiery Northeastern pickle made from the world-famous Bhut Jolokia chilies.

3. Akuni Pickle (Fermented Soybean Pickle) - A Naga pickle made from fermented soybeans, offering a strong umami flavor.

Coastal India

1. Balchao (Goan Prawn Pickle) - A spicy and tangy Goan pickle made from prawns, vinegar, and red chilies.

2. Meen Achar (Fish Pickle) - A Kerala specialty, this pickle is made with fish, marinated in a blend of spices and preserved in oil.

3. Appe Midi (Raw Small Mango Pickle) A coastal Karnataka Konkani delicacy made with small whole small mangoes and spices

These regional pickles showcase the incredible diversity and depth of Indian culinary traditions, with each offering unique flavors and cultural significance.

Conclusion: The Legacy of Indian Pickles

Pickles in India are a testament to the country's rich culinary heritage and the strong familial bonds that are formed around food. Whether it's a small jar of spicy achar or a large batch prepared for the entire family, pickles hold a special place in our hearts and kitchens. They are not just about preserving food, but about preserving traditions, memories, and the essence of what it means to be part of a family.

As we savor the flavors of pickles today, we are not just tasting a condiment but a piece of history, culture, and a whole lot of love that has been carefully bottled for generations to come.

I would be serving few of these pickles at my Supper Club hopefully in September 2024 stay tuned for date announcement on my instagram swaadbynitin & website

Thank you so much for reading my newsletters, every acknowledgement, completement makes me tremendously grateful & happy 🙂 Please write to me if you have questions, suggestions, feedback would love to hear them all.

Nitin