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| This article is part of the series Indian cuisine |
| Preparation techniques and cooking items |
| Regional cuisines |
Punjabi – Uttar Pradeshi – |
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Indian Chinese – Nepali – |
| Ingredients and types of food |
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Etiquette |
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Indian pickles are a variety of spicy pickled side dishes or condiments popular in the Indian Subcontinent, in Southeast Asia, and in many other areas among ethnically South Asian communities. A handi is a deep narrow-mouthed cooking vessel used in Indian cooking Kadai redirects here For the language family see Tai-Kadai languages For the PepsiCo beverage see Tava (soft drink; for the village in Azerbaijan see Birinci Udullu. Uruli is a traditional cookware used in Kerala (a state in South India) Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan) Cuisine of Uttar Pradesh ( Hindi: उत्तर प्रदेश का खाना Urdu: اتر پردیش کا کھانا) is from the state of Rajasthani cooking was influenced by the war-like lifestyle of the Rajput inhabitants and the availability of ingredients in this arid region Mughlai cuisine developed from the imperial kitchens of the Mughal Empire. Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people living in Bihar. Bihari cuisine (बिहारी खाना is predominantly Vegetarian. Kashmiri cuisine has evolved over hundreds of years The first major influence was the food of the Kashmiri Buddhists and Pandits the Hindus who lived in the valley The cuisine of Kerala (കേരളീയ പാചകശൈലി is linked in all its richness to the history, geography, demography Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity as is common in many regions of India Rice is the Staple food of the southern state of India, Andhra Pradesh. The cuisine of Karnataka comprises diverse Vegetarian and non-vegetarian cuisines Hyderabadi Cuisine is a princely Legacy of the Nizams is a blend of Mughlai and Persian cuisines The use of ingredients is carefully chosen Mangalore ( Kannada:, Mangalūru; Tulu: Kudla, ಕುಡ್ಲ Konkani: Kodial, ಕೊಡಿಯಾಲ್ The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some External Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. Sikkimese cuisine is one of the popular cuisines coming from North-East India. The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some External The Tripuri ( Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients Goan cuisine consists of some unique varieties of Goa, India. Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the Western Region of India Maharashtrian (or Marathi) cuisine is Cuisine of the Marathi people, those from the state of Maharashtra in India Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Goa and northern parts of West Karnataka. Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Nepalese cuisine refers to the cuisines of Nepal. The Cultural diversity of Nepal has provided an ample space for the growth of a number of cuisines based on the History of Indian cuisine As a land that has experienced extensive immigration and intermingling through many millennia the subcontinent has benefited from numerous food influences The traditional Jain cuisine is completely Vegetarian and also excludes onions and garlic like the Shojin-ryori cuisine of Japan Anglo-Indian cuisine is the often distinct Cuisine of the Anglo-Indian community in both Britain and India. Sindhi cuisine refers to the cuisine of the Sindhi people. The daily food in most Sindhi households consists of Wheat -based flat-bread ( Phulka) and rice Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Udupi cuisine ( Kannada:ಉಡುಪಿ ಶೈಲಿಯ ಆಹಾರ) is a world-renowned Cuisine of South India. Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with Tea or with any one of the meals List of Indian dishes by region of origin South West Bengali List of Indian sweets and desserts by region of origin North East South West Pan-Indian Alcoholic traditional Hadia: rice Central India Mahua: Mahua flowers Central India Feni: cashewnuts Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with Tea or with any one of the meals Indian spices includes a variety of Spices and Herbs grown across the Indian subcontinent. Following is a list of condiments used in Indian cuisine Chutneys Coconut Chutney Onion chutney Tomato As in many cultures eating and drinking are important and widely respected parts of Indian culture local customs traditions and religions The pickle serves as a flavor enhancer and is eaten typically in small pieces with the rest of the meal. There are a wide variety of different pickles made and each is usually made with a mixture of fruits or vegetables which are chopped and marinated in a liquid (often oil or lemon juice) and a variety of different spices (often including lots of chile pepper) and salt. The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Pickling in India is an ancient art of food preservation. Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country Indian pickles are quite different from the European variety in that the pickling is usually done in oil rather than using vinegar. An oil is a substance that is in a viscous Liquid state ( "oily") at ambient temperatures or slightly warmer and is Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid
Almost all sorts of fruits vegetables found in south Asia are pickled in this manner, including pumpkins, palm hearts, lotus stems, mango slices, limes and rose petals, along with vegetables more conventionally pickled in the west. Pumpkin is a Gourd -like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds Heart of palm, also called palm heart, palmito, chonta or swamp cabbage, is a Vegetable harvested from the inner core and growing Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting Trees in the Flowering plant family Anacardiaceae Lime is a term referring to a number of different fruits (generally Citruses, both Species and hybrids, which are typically round green to yellow A rose is a perennial flowering Shrub or vine of the Genus Rosa, within the family Rosaceae, that contains over 100 species Some of the most popular pickles are lemon pickle, lime pickle, mixed pickle (with various vegetables such as cauliflower, carrot, and radish), mango pickle, onion pickle, and garlic pickle. Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. The carrot ( Daucus carota subsp sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton The radish ( Raphanus sativus) is an edible Root vegetable of the Brassicaceae family that was domesticated in Europe in pre- Some pickles may even contain fish (typically Synodus spp. Synodus (meaning "teeth together" is a Genus in the Lizardfish family ( Synodontidae) with 37 species ) as their main ingredient.
Contents |
Preparation
Pickles form an integral part of an Indian meal. Seasonal vegetables and fruits are cleaned and finely chopped; they are then mixed with a special blend of ground spices and marinated in oil or lemon juice. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology.
The choice of spices gives the Indian pickle its unique flavor. Most pickles are made in the summer and allowed to mature in the hot sun for at least three weeks before use. Pickles are generally stored in porcelain or glass jars with air-tight lids. Porcelain is a Ceramic material made by heating raw materials generally including Clay in the form of Kaolin, in a Kiln to temperatures The acidic nature of the marinade retards bacterial growth, while the oil acts as a preservative. The Bacteria ( singular: bacterium) are a large group of unicellular Microorganisms Typically a few Micrometres in length bacteria have Pickles can retain their freshness and flavor, so long as they do not come into contact with moisture. However, commercially made pickles use preservatives such as citric acid or sodium benzoate. Citric acid is a weak organic Acid. It is a natural Preservative and is also used to add an acidic or sour taste to foods and Soft drinks Sodium benzoate ( E211) also called benzoate of soda, has Chemical formula NaC6H5CO2
Indian pickles come in a wide variety of flavors -- a mango pickle from South India tastes very different from one made in North India. Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting Trees in the Flowering plant family Anacardiaceae South India is the area encompassing India 's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union Geography Northern India lies mainly on continental India and a very small part of it lies on the Indian peninsula In the southern states, sesame (gingelly) oil is preferred, while mustard oil is more typically used in pickle-making in northern India. Sesame ( Sesamum indicum) is a Flowering plant in the genus Sesamum. For the prepared condiment see Mustard (condiment. For other uses of the term "mustard" see Mustard. The cuisine of the southern state of Andhra Pradesh is probably the spiciest of all Indian cuisine. Rice is the Staple food of the southern state of India, Andhra Pradesh. Andhra pickles and chutneys have a unique flavor and are popular among those who like it hot. Chutney ( Hindi: चटनी Urdu: چٹنی) (British spelling or chatni is a term for a variety of sweet and spicy Condiments, usually
Fruits and vegetables used
Some of the vegetables and fruits used in pickling include, mango, lemon, lime, ginger, Indian gooseberry, onion, garlic, green or red chili peppers, kohlrabi, gunda, and kerda. Amla redirects here For the cricketer see Hashim Amla. The Indian gooseberry ( Phyllanthus emblica, syn Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting Trees in the Flowering plant family Anacardiaceae The lemon ( Citrus × limon) is a hybrid in cultivated wild plants Lime is a term referring to a number of different fruits (generally Citruses, both Species and hybrids, which are typically round green to yellow Ginger is commonly used as a cooking spice throughout the world Amla redirects here For the cricketer see Hashim Amla. The Indian gooseberry ( Phyllanthus emblica, syn Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Kohlrabi ( German Turnip) ( Brassica oleracea Gongylodes Group is a low stout Cultivar of the Cabbage that will grow almost anywhere This article is about the shrub For the automobile see Mitsubishi Cordia. There are a wide variety of different achars made and each is usually made with a mixture of fruits or vegetables which are chopped and marinated in a liquid (often oil or lemon juice) and a variety of different spices (often including lots of chile pepper) and salt. The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Almost all sorts of fruits vegetables found in South Asia are pickled in this manner, including pumpkins, heart of palm, mango slices, and rose petals, along with vegetables more conventionally pickled in the west. Pumpkin is a Gourd -like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds Heart of palm, also called palm heart, palmito, chonta or swamp cabbage, is a Vegetable harvested from the inner core and growing Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting Trees in the Flowering plant family Anacardiaceae A rose is a perennial flowering Shrub or vine of the Genus Rosa, within the family Rosaceae, that contains over 100 species Some of the most popular varieties of Indian pickle are mango pickle, lemon pickle, lime pickle, mixed pickle (usually including cauliflower, carrot, and radish), onion pickle, and garlic pickle. Mixed pickles are Pickles made from a variety of vegetables mixed together in the same pickling process Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. The carrot ( Daucus carota subsp sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton The radish ( Raphanus sativus) is an edible Root vegetable of the Brassicaceae family that was domesticated in Europe in pre- Others include zimikand (purple yam), karonda, karela (bitter melon), dheu (jackfruit), mushroom, tenti dela, and turnip. Ube (or ubi) is the Filipino word for purple yam ( Dioscorea alata) Ube (or ubi) is the Filipino word for purple yam ( Dioscorea alata) The Karonda ( Devanagari: करोंदा Carissa carandus) plant produces Berry -sized Fruits sup> photo and is commonly used as a Momordica charantia is a tropical and subtropical Vine of the family Cucurbitaceae, widely grown for edible Fruit, which is among the most See also Mangifera caesia The jackfruit ( Artocarpus heterophyllus) is a species of Tree of the mulberry family ( Moraceae) See also Mangifera caesia The jackfruit ( Artocarpus heterophyllus) is a species of Tree of the mulberry family ( Moraceae) A mushroom is the fleshy Spore -bearing Fruiting body of a Fungus, typically produced above ground on soil or on its food source For similar vegetables also called "turnip" see Turnip (disambiguation.
Some Indian pickles may even contain fish (typically Synodus spp. Synodus (meaning "teeth together" is a Genus in the Lizardfish family ( Synodontidae) with 37 species ) as their main ingredient. Such pickles serve as a flavor enhancer and are eaten typically in small pieces with the rest of the meal.
Names
Achar (Hindi: अचार, Urdu: اچار, also written as "achaar" and often simply called "pickle" in English) is the Hindustani word for the variety of spicy pickled side dish or condiment popular in the Indian subcontinent, in Southeast Asia, and in many other areas among ethnically South Asian communities. Hindi ( Devanāgarī: hi [[wiktहिन्दी हिन्दी]] or hi [[wiktहिंदी हिंदी]] IAST:, IPA:) is Urdu ( ur '''{{Nastaliq اردو}}''' trans Urdū, historically spelled Ordu) is a Central Indo-Aryan language Urdu is a standardised Hindustani ( Hindi: हिन्दुस्तानी is an adjectival form of Hindustan which originally meant people from the whole geographical region of This article deals with the geophysical region in Asia For geopolitical treatments see South Asia. A similar dish in Indonesia, Malaysia and Singapore is called acar, while Filipinos call it “achara”. The Republic of Indonesia ( (Republik Indonesia is a Country in Southeast Asia. For the biogeographical region see Malesia Malaysia (məˈleɪʒə or /məˈleɪziə/ is a country that consists of thirteen states and Singapore This article is about the salad Acar is also one of the Enochian angels.
Pachchadi (పచడి) is the Telugu translation for pickle. “Even if we don’t have anything to eat, we can survive on pickle and rice” is a common dialogue in Telugu movies between love struck hero and heroine. Father of the heroine always cautions her against the hero, “If you marry him, you know what will happen to you, you have to live on pickles”. Pickles are that common in Telugu households.
Some commonly prepared and famous household pickles are Avakaya Pachchadi (Mango Pickle), Nimmakaya Pachchadi (Lemon Pickle), Allam Pachchadi (Ginger Pickle), Usirikaya Pachchadi (Indian gooseberry), Yendu Mirapakaya Pachchadi (Dry Chilly Pickle), Chintapandu Pachchadi (Tamarind Pickle),Gongura, and many more.
Oorugai (ஊறுகாயஂ) is the Tamil name for pickles. Tamil (ta தமிழ்; t̪əmɨɻ is a Dravidian language spoken predominantly by Tamil people of the Indian subcontinent. There are many indigenous varieties of pickles, some of the most popular ones being mangai urgai (mango pickle) and elimicha urgai (lime pickle). Some of the special pickles from Tamil Nadu include a tender mango pickle called 'maavadu'. Maavadu literally translates to “tender mango”. Maavadu is usually made early in the summer season when mangos are barely an inch long. The preservation process consists of uses castor oil which gives the pickle its unique taste. Maavadus are a local favourite served with yogurt rice or thayir sadam. Another interesting pickle from Tamil Nadu is narthangai, which is a citron preserved in salt. The citron is a fragrant fruit with the botanical name Citrus medica L Unripe citrons are cut into spirals and stuffed with salt, which dries them out. This pickle stays fresh and unspoiled for a long time and is an accompaniment to sambhar rice.
This word has also been borrowed by other Indian languages to mean the same thing. However, these languages may have their own words for pickle. For instance, in Malayalam, each type of pickle is usually given its own name; such names include:
- Uppillittuthu - literally, “that which is put in salt”; generic term for pickle
- Maangaacurry - literally, “curry of mango”; term for mango pickle. Not to be confused with the Malay language. Malayalam (മലയാളം malayāḷaṁ) is a Dravidian language used Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting Trees in the Flowering plant family Anacardiaceae
- Ingicurry - literally, “curry of ginger”; term for ginger pickle
In Kannada, pickles are typically referred to uppinakayi (salt fruits/vegetables). Ginger is commonly used as a cooking spice throughout the world Kannada (kn [[wiktಕನ್ನಡ ಕನ್ನಡ]] Kannaḍa) is one of the major Dravidian languages of India, spoken predominantly in the state
Athanu (અથાણું), is the Gujarati name for pickles. Gujarati (ગુજરાતી Gujǎrātī ? Some of the preparation and ingredients vary a little with regions in Gujarat. Raw mangoes, lemon, green chillies, gunda and kerda are commonly used as the key ingredients in pickles. Pickles commonly found in most households include:
- Khaatu athanu - salted mango pickle, made with cut and salted mangoes, fenugreek seeds, red chilly powder, groundnut oil, etc.
- Galyu athanu - hot and sweet mango pickle, made with cut and salted mangoes, jaggery, fennel seeds (saunf), dry dates (kharek), mustard, red chilly powder, groundnut oil etc.
- Chhoondo - hot and sweet shredded mango pickle. Made using shredded mangoes, sugar syrup, jeera, chilly powder etc.
- Katki/Batakiyu - hot and sweet cubed mango pickle. Similar to Chhoondo, but the mango is cubed.
- Dabla - spicy pickle made with whole small raw mangoes.
- Murabbo - A sweet, jam like preparation with mango chunks.
In English usage, when referring to Indian cuisine, a mixed pickle consists of various pickled fruits and vegetables (invariably including chilli peppers) suspended in vegetable oil. English is a West Germanic language originating in England and is the First language for most people in the United Kingdom, the United States Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution The term fruit has different meanings dependent on context and the term is not synonymous in Food preparation and Biology. The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however The chili pepper, chilli pepper, or chili, is the fruit of the plants from the Genus Capsicum, which are members of the nightshade Sometimes the terms refers to a specific mix in contrast to a pickle made with mostly one base vegetable or fruit. Mixed pickle is a commonly offered side dish in Indian restaurants in the west.
References
- Achar in Larousse Gastronomique, US edition. Larousse Gastronomique is an Encyclopedia of Gastronomy. The majority of the book is French cuisine with many French dishes cooking techniques ISBN 0517570327
External links
- All about Indian Pickles
- All kinds of Pickle Recipes
- Indian pickle recipes
- Learn to make spicy pickles and other Malaysian recipes with a Malay cook as a guide
See also
Mixed pickles are Pickles made from a variety of vegetables mixed together in the same pickling process Pickling, also known as brining or corning, is the process of preserving Food by Anaerobic fermentation in Brine (a solution Chutney ( Hindi: चटनी Urdu: چٹنی) (British spelling or chatni is a term for a variety of sweet and spicy Condiments, usually Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan Chakalaka is a spicy African vegetable relish traditionally served with Bread, pap, Samp, Stews or Curries.Dapyx Software network: MP3 Explorer | Ebook Manager | Zenithic