Largest Encyclopedia on India with Lakhs of Articles
Art & Culture Entertainment Health ReferenceSports SocietyTravel
Indian Crafts Indian Dances Indian FestivalsIndian MonumentsIndian PaintingsIndian Photography Indian Sculpture
Indian Drama & Theatre Indian MoviesIndian Music Indian Television
AyurvedaMeditationHomeopathy NaturopathyYoga
Education Flora & FaunaGeography of IndiaHistory of IndiaIndian AdministrationIndian LanguagesIndian LiteratureIndian MuseumsIndian PhilosophyIndian PuransIndian Temples
Atheletics Chess Indian CricketIndian FootballIndian Hockey Indian TennisTraditional Sports
Indian CostumeIndian FoodIndian Jewellery Indian Personalities Indian ReligionIndian Tribals Indian Villages Indian WeddingsAstrology Indian WomenKamasutra
Beaches Of IndiaForest In IndiaHill Station In IndiaIndian CitiesStates of India
☰
Largest Encyclopedia on India with Lakhs of Articles
Home > Society > Indian Food > Indian Food > Pickles
Pickles
Pickles are fundamental in Indian cuisine for awakening the appetite and can range in flavor, textures, and ingredients.
 PicklesPickles are fundamental in Indian cuisine for awakening the appetite and can range in flavor, textures, and ingredients. Pickles are exotic in taste. No Indian meal would be complete without them. A pickle is a fresh salted relish from the cuisine of India. It is usually eaten in small amounts to add flavor to a meal. The art of making pickles dates back hundreds of years. In India, there are many varieties of pickles. India is famous for its pickles. Lets plunge into the world of Indian pickles.

1. Mangalorean Kochala Lonche (Chopped Mango Pickle):
Ingredients
  • 1 kg large raw mangoes

  • 1 cup table salt

  • 1/2 cup chilli powder

  • 1 1/4 tsp turmeric powder

  • 6 tsp mustard

  • 1 tsp fenugreek

  • 3/4 tsp asafoetida powder

  • 1/4 cup peanut oil (optional)

    • Methods
    1. Skin and cut mangoes into bit as tiny as possible. This mince is called kochalu (kochor).
    2. Add salt and keep aside.
    3. Roast the mustard without oil till it starts to splutter. Cool.
    4. Roast fenugreek till light brown.
    5. Roast chilli powder till thoroughly dried.
    6. Heat oil, add asafoetida powder and remove from fire.
    7. Stir in turmeric powder.
    8. Finely mix the ingredients well with Powder mustard and fenugreek and add to the kochalu.
    9. Stir well. It tastes best with rice dishes.
    Goes best with: Rice dishes

    PicklesTips:
  • The mangoes should be raw and firm.

  • Don't use too much oil. Though oil preserves pickles well, it's a myth that more oil means more taste.

  • Store pickle in porcelain jars.


    • 2. Maharashtrian Kairi Che Lonche(Raw Mango Pickle):
    Ingredients:
    5-6 raw mangoes
    1 tbsp asafoetida
    ½ cup refined oil
    3 tbsp salt
    ½ cup pickle mustard powder (available at grocery stores at Dadar & Lalbaug)
    ½ cup red chilli powder grinded with 10-12 flakes of garlic
    ½ cup mustard seeds
    1 tbsp turmeric powder
    3 tbsp fenugreek seeds
    3 tbsp mace
    coarsely powdered 2-3 cinnamon & cloves
    1 cup jaggery

    Method:
    1. Cut raw mangoes in small pieces & rub specified amount of salt and turmeric to it.
    2. Leave it aside for 20 minutes.
    3. Heat oil till it smokes.
    4. Switch off the flame.
    5. Add asafoetida, mace & powdered mix of cinnamon and clove along with red chilli & garlic paste.
    Pickles6. Gently stir.
    7. Add jaggery.
    8. When the oil hits room temperature, add pickle mustard seeds, mustard powder & fenugreek seeds.
    9. Make sure that the oil is not too hot when you add mustard & fenugreek seeds as the burnt taste spoils the flavour.
    10. Pour the ingredient-mixed oil over raw mango marinade.
    11. Mix it well with your hands for 15 minutes.
    12. Transfer into a porcelain jar.
    13. This pickle needs sufficient mount of oil, so if you feel the proportion of oil is less or equal to raw mangoes, add more oil.
    14. Never add raw oil directly to the pickle, heat it up first & then leave to cool before pouring over raw mangoes.
    Goes best with: Piping hot Varan-Bhaat.

    Tips:
  • Ratnagiri Alphonso is the mango type for this pickle.

  • Before transferring pickle into a porcelain jar, layer it with 2/3 tbsp salt. This works as a natural preservative & prolongs the shelf life of the pickle.


    • 3. Kerala-style Kadagu Manga (Mustard and Mango Pickle):
    Ingredients:
  • 1 kg tiny raw mangoes

  • 1 heaped glass chilli powder

  • 1 heaped glass table salt

  • 1 tbsp turmeric powder

  • 1 tbsp mustard powder

  • 1 tbsp asafoetida


    • PicklesMethod:
    1. Wash mangoes and spread out to dry on a towel.
    2. Once the water evaporates, trim stalks to about 1 cm.
    3. Put mangoes into a vessel and pour salt on top.
    4. Cover it with a plate of the exact circumference of the vessel.
    5. Wrap with cotton cloth and secure with string.
    6. For three days, (twice every day) untie vessel, takes lid off and shake vessel a couple of times to help salt permeate.
    7. Make it a point not to touch mangoes.
    8. Let it marinate for three days or till mangoes shrivel up.
    9. Blend remaining ingredients in a mixer, along with salt water drained from the vessel.
    10. Immediately, pour the concoction over mangoes in a barni (porcelain jar) or glass bottle.
    11. Avoid using a steel container. Let it stand for about 15 days.
    Goes best with: Curd rice, or any other bland preparation.

    Tips:
  • Buy firm mangoes that are sour in taste.

  • Kashmiri chilli powder gives you pickle thats deep red and not-too-spicy; the opposite applies to its regular counterpart.

  • Always switch the fan on while marinating and mixing pickle; this ensures hygiene, which increases shelf life.


    •
    More Articles in Indian Food  (62)
    • 
    Salads  
    • 
    Raita  
    • 
    Chutneys   (1)
    • 
    Paneer Recipe  
    • 
    Pickles  
    • 
    Religious Influence on Indian Food   (3)
    • 
    Influences on Indian Food   (11)
    • 
    Ingredients of Indian Food  
    • 
    Indian Festive Foods  
    • 
    Indian Culinary Influences by Indian Invasion   (4)
    • 
    Indian Food Festivals  
    • 
    Indian Health Foods  
    • 
    Indian Cooking Techniques  
    • 
    Vegetarianism in India  
    • 
    Indian Cookery  
    • 
    Culinary Terms  
    • 
    Food Festivals of India   (1)
    • 
    Food in Indian Culture   (1)
    • 
    Seasonal Foods  
    • 
    Curry   (2)
    • 
    Cooking Tips  
    • 
    Indian Street Food  
    • 
    Dabbawala, Mumbai  
    • 
    Rasa in Indian Food  
    • 
    Roti  
    • 
    Salt  
    • 
    Indian Food Industry   (1)
    • 
    Wheat Dishes in India  
    • 
    Indian Food Ethos  
    • 
    Cooking Oils  
    Recently Updated Articles in Indian Food
    • Coffee
    Coffee is a widely consumed beverage prepared from the roasted seeds of the coffee plant.
    • Tamarind Pulp
    Tamarind Pulp is the thick pulp of ripe fruit of Tamarind which is commonly used as condiment.
    • Rosemary Leaves
    Rosemary Leaves in dried form act as spice as well as flavouring agent. It possesses a fragrant equivalent to tree. Rosemary is a woody herb. It can also be used to improve skin, help hair growth, prevent infection and speed wound healing.
    • Celery Seed
    Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
    • Cuisine of Haryana
    Cuisine of Haryana is pure and nutritious. The Haryanvis prefer simple foods that are wholesome and fresh.
    E-magazine
    Subscribe to E-Magazine on Society
    Pickles
    Topics :   Art & Culture   |   Entertainment   |   Health   |   Reference   |   Sports   |   Society   |   Travel
    Contact Us   |   Site Map
    Follow Us : RSS Feed Follow On Facebook Follow on LinkedIn
    E-MAGAZINE e-magazine
    Copyright ‘ Jupiter Infomedia Ltd. All rights reserved including the right to reproduce the contents in whole or in part in any form or medium without the express written permission of Jupiter Infomedia Ltd.