Pikkle.info | Information about Indian Pickles

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The term for pickles in Hindi, Urdu, and Bengali is pronounced as achar, and written in their respective scripts.

The Kannada, Telugu and Tamil words for pickles are respectively pronounced as uppinakaayi , pachchadi , and oorugai.

In Marathi it is known as loncha.

The Malayalam word for pickles is pronounced as uppillittuthu, each type of pickle being given its own name, such as maangaacurry for mango pickle and ingicurry for ginger pickle.

The Kannada, Marathi and Gujarati words for pickles are respectively pronounced as uppinakayi , lonache , and athanu .

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Pickles consist of a large variety of pickled fruits and vegetables which are marinated in oil or lemon juice and different Indian spices and salt. Some regions also specialize in pickling meats and fish. Sometimes the pickle or achar is made with spices such as onions, garlic, chili and others.Indian pickles come in a wide variety of flavors; thus, a mango pickle from South India may taste very different from one made in North India.

Indian pickles consist of a large variety of pickled fruits and vegetables which are marinated in oil or lemon juice and different Indian spices and salt. Some regions also specialize in pickling meats and fish. Sometimes the pickle or achar is made with spices such as onions, garlic, chili and others. Pickled items include mango, lemon, lime, cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, Indian gooseberry, garlic, green or red chili peppers, kohlrabi, gunda, kerda, zimikand (purple yam), karonda, karela (bitter melon), jackfruit, mushroom, eggplant, and turnip.

Homemade pickles are prepared in the summer and kept in the sun during daytime for at least three weeks before use. They are stored in porcelain or glass jars with airtight lids. The acidic nature of the marinade retards bacterial growth, and oil acts as a preservative. Many commercially produced pickles use preservatives like citric acid and sodium benzoate.

Indian pickles come in a wide variety of flavors; thus, a mango pickle from South India may taste very different from one made in North India. In the southern states, sesame oil is preferred, while mustard oil is preferred in northern states for making pickles.

Pickled items include mango, lemon, lime, cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, Indian gooseberry, garlic, green or red chili peppers, kohlrabi, gunda, kerda, zimikand (purple yam), karonda, karela (bitter melon), jackfruit, mushroom, eggplant, and turnip.

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