Assortment Salad Achars

There are different types of pickles available in Hindustani cuisine. These are Mango pickle (aam ka achar), Amla pickle, Carrot pickle, Garlic pickle, Green chili pickle, red chili pickle, Onion pickle, lime pickle, mixed vegetable like gobhi, gajar, shalgam pickles. These assorted vegetables are pickled in mustard oil with whole spices,usually fenugreek seeds and nigella (कलौंजी). Pickles are traditionally prepared in summertime, making the most of the broiling heat of the pre-monsoon season in India. Spiced fruits or vegetables are left to mature in the sun for 3-4 days, in a muslin-covered jar to protect from dust, then covered in oil to preserve for an additional few days. Some Indian families have family recipes for pickles and chutney, passed down through generations. Over the years, the art of pickle making at home is slowly fading with mass produced variants readily available in the stores these days.

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