Blatant advertising of brands - either list more than one per variety of pickle or there should be none at all. |
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{{ | {{Short description|none}} | ||
[[File:Mangopickle.jpg|thumb|175px|Indian hot [[mango pickle]]]] | [[File:Mangopickle.jpg|thumb|175px|Indian hot [[mango pickle]]]] | ||
This is a list of common '''Indian pickles''', which have a wide range of flavours and textures. | This is a list of common '''Indian pickles''', which have a wide range of flavours and textures. | ||
== | Indian pickles are generally [[Pickling|pickled]] with oil, vinegar, lemon juice, or water.<ref name="InvitationIndianCooking">{{cite book | url=https://books.google.com/books?id=jFyqJdn0qZMC&dq=indian+pickle+relish&pg=PA227 | title=An Invitation to Indian Cooking | publisher=Knopf; distributed by Random House | year=1973 | accessdate=April 20, 2012 | author=Jaffrey, Madhur | pages=225–228| isbn=9780307957856 }} {{ISBN|0394481720}}</ref> Indian pickles are often made into fresh [[relish]] and [[chutney]],<ref>{{cite book | url=https://books.google.com/books?id=PxqCy0R-VzAC&dq=indian+pickle+relish&pg=PA120 | title=H.J. Heinz: A Biography | publisher=McFarland & Co | year=2009 | accessdate=April 19, 2012 | author=Skrabec, Quentin R. | pages=120| isbn=9780786453320 }} {{ISBN|9780786441785}}</ref> which provides additional flavours to food. Many types of foods in [[Indian cuisine]] are pickled, such as<ref name="InvitationIndianCooking"/><ref name="ClassicIndianCooking">{{cite book | url=https://books.google.com/books?id=wC-xrLWouSIC&dq=indian+pickle&pg=PA446 | title=Classic Indian Cooking | author=Sahni, Julie | publisher=Morrow | year=1980 | accessdate=April 19, 2012 | pages=445–450| isbn=9780688037215 }} {{ISBN|0688037216}}</ref> [[mango]]es,<ref name="ClassicIndianCooking"/> [[Indian gooseberry|gooseberries]], and [[lemon]]s.<ref name="ClassicIndianCooking"/> Some Indian families have family recipes for pickles and chutney, passed down through generations.<ref name="InvitationIndianCooking"/> | ||
''' | |||
== Nomenclature == | |||
Pickle in general is known by different names throughout India. | |||
1) '''Āchār''' (আচার) in [[Bengali language|Bangla]] | |||
2) '''Achār''' (अचार) in [[Hindi]] | |||
3) '''Ūrugāi''' (ஊறுகாய்) in [[Tamil language|Tamil]] | |||
4) '''Achar''' (അച്ചാർ) in [[Malayalam]] | |||
5) '''Uppinakāyi''' (ಉಪ್ಪಿನಕಾಯಿ) in [[Kannada]] | |||
6) '''Uppaḍ''' (ಉಪ್ಪಡ್) in [[Tulu language|Tulu]] | |||
7) '''Ūragāya''' (ఊరగాయ) or '''Pacchaḍi''' (పచ్చడి) in [[Telugu language|Telugu]] | |||
8) '''Loṇcha''' (लोणचं) in [[Marathi language|Marathi]] and [[Konkani language|Konkani]] | |||
9) '''Juā''' (ଜୁଆ) or '''Āchārå''' (ଆଚାର) in [[Odia language|Odia]] | |||
10) '''Athaṇũ''' (અથાણું) in [[Gujarati language|Gujarati]]. | |||
== Pickle gooseberry == | |||
'''Pickle gooseberry''' or '''[[Indian gooseberry]] pickle''' is a popular spicy pickle in [[South Asian pickle|South Asia]], [[India]], and [[Pakistan]]. Gooseberries are a good source of vitamin C, vitamin A, calcium, and phosphorus.<ref>[http://www.indianfoodforever.com/food-guide/wonderful-amla.html Amla (Gooseberry) Fruit, Triphala Powder, Indian Gooseberry<!-- Bot generated title -->]</ref> It is prepared by [[pressure-cooking]] gooseberries. Then, mustard seeds are tempered in oil and the gooseberries and other ingredients are added.<ref>[http://www.4thsensecooking.com/2010/09/gooseberry-pickle-nellikai-oorukai.html Gooseberry Pickle / Nellikai Oorukai | 4th Sense Cooking<!-- Bot generated title -->]</ref> The pickle can be stored in a refrigerator and used for about 15 days. | |||
==Assorted pickle== | ==Assorted pickle== | ||
'''Assorted pickle''', also referred to as '''mixed pickles''', is | '''Assorted pickle''', also referred to as '''mixed pickles''', is [[mixed pickle]] in [[Indian cuisine|Indian]] and [[Pakistani cuisine]]. It is prepared by boiling a marinade and then cooking vegetables in the marinade.<ref>[http://www.tarladalal.com/Assorted-Pickles-394r Assorted Pickles recipe | Soup Recipes | Salad Recipes | by Tarla Dalal | Tarladalal.com | #394<!-- Bot generated title -->]</ref> | ||
==Carrot pickle== | ==Carrot pickle== | ||
'''Carrot pickle''' is prepared by [[dicing]] a [[carrot]] and adding [[Chili pepper|green chili peppers]] | '''Carrot pickle''' is prepared by [[dicing]] a [[carrot]] and adding [[Chili pepper|green chili peppers]] and ginger.<ref>[http://www.indian-recipes.co.in/recipe/carrot-pickle/280/ Carrot Pickle Recipe<!-- Bot generated title -->] {{webarchive|url=https://web.archive.org/web/20120209074116/http://www.indian-recipes.co.in/recipe/carrot-pickle/280/ |date=2012-02-09 }}</ref> | ||
==Garlic pickle== | ==Garlic pickle== | ||
'''Garlic pickle''' is a popular spicy pickle in [[Andhra Pradesh]].{{citation needed|date=April 2012}} It is prepared by mixing peeled garlic cloves with mustard seeds and [[jaggery]] along with a pinch of salt, with jaggery acting as the sweetener.<ref>[http://www.gourmetgarlicgardens.com/pickle.htm Gourmet Garlic Gardens Preserving Garlic<!-- Bot generated title -->]</ref> | '''Garlic pickle''' is a popular spicy pickle in [[Andhra Pradesh]] and [[Tamilnadu]].{{citation needed|date=April 2012}} It is prepared by mixing peeled garlic cloves with mustard seeds and [[jaggery]] along with a pinch of salt, with jaggery acting as the sweetener. Tamil people add some turmeric , chilli powder and a pinch of salt to the stir fried garlic <ref>[http://www.gourmetgarlicgardens.com/pickle.htm Gourmet Garlic Gardens Preserving Garlic<!-- Bot generated title -->]</ref> | ||
== Green chili pickle == | == Green chili pickle == | ||
'''Green chili pickle '''is manufactured in [[Rajasthan]], [[Karnataka]], [[Maharashtra]] and other places. It is commonly used as a condiment with the main dishes. In Rajasthan, it is prepared by slitting chillies length-wise and frying them with [[ginger]], [[garlic]], and green chili pickles. Other flavouring agents include [[Mango|mango powder]], [[citrus|nimbu ras]], and [[fenugreek]]. It is considered a Rajasthani specialty and is sometimes used as a flavour for Indian snack foods. | '''Green chili pickle '''is manufactured in [[Rajasthan]], [[Karnataka]], [[Maharashtra]], and other places. It is commonly used as a condiment with the main dishes. In Rajasthan, it is prepared by slitting chillies length-wise and frying them with [[ginger]], [[garlic]], and green chili pickles. Other flavouring agents include [[Mango|mango powder]], [[citrus|nimbu ras]], and [[fenugreek]]. It is considered a Rajasthani specialty and is sometimes used as a flavour for Indian snack foods. | ||
== | == Roselle leaves pickle == | ||
'''[[ | '''Roselle''' or '''[[hibiscus leaves pickle]]''' (''Hibiscus sabdariffa'') is a popular pickle in Andhra Pradesh where it is known as [[Gongura|gongura pacchadi]]. It is also consumed in [[Telangana]], [[Tamil Nadu]], Maharashtra, and Karnataka. In some of India's [[Northeast India|northeastern states]], the plant is known as ''aamelli'' or ''mwitha''. | ||
==Indian pickle== | ==Indian pickle== | ||
A dish termed "Indian pickle" may include [[cabbage]], [[cauliflower]], carrot, [[Green bean|french bean]]s (green beans), onion, radishes, [[gherkin]]s, [[celery]], garlic and other foods.<ref>{{cite book | url=https://books.google.com/books?id=voIEAAAAYAAJ | A dish termed "Indian pickle" may include [[cabbage]], [[cauliflower]], carrot, [[Green bean|french bean]]s (green beans), onion, radishes, [[gherkin]]s, [[celery]], garlic, and other foods.<ref>{{cite book | url=https://books.google.com/books?id=voIEAAAAYAAJ&dq=indian+pickle&pg=PA232 | title=The New England Cook Book | publisher=Duffield & company | year=1912 | accessdate=April 19, 2012 | author=Wright, Helen S. | pages=232–234}} OCLC number: 3889790</ref><ref>{{cite book | url=https://books.google.com/books?id=FykBAAAAQAAJ&dq=indian+pickle&pg=PA327 | title=Cassell's Dictionary of Cookery | year=1883 | publisher=Cassell, Petter, Galpin & Co. | accessdate=April 19, 2012 | pages=327}}</ref> | ||
[[File:Lemon pickle in a plate1.jpg|thumb|Lemon pickle in India]] | |||
==Meats== | ==Meats== | ||
Meats that are pickled in Indian cuisine include [[Lamb and mutton|mutton]], [[Fish]], [[pork]], [[quail]], [[ | Meats that are pickled in Indian cuisine include [[Lamb and mutton|mutton]], [[Fish]], [[pork]], [[quail]], [[chicken|sometimes chicken]], [[shrimp]], and [[lobster]].<ref name="InvitationIndianCooking"/> | ||
==Onion pickle== | ==Onion pickle== | ||
'''Spicy onion pickle''' is prepared by cutting onions into pieces and rubbing salt over them. After one day, the excess water is drained and the onions are marinated with other spices for four or five days.<ref>[http://www.indianfoodforever.com/pickles/spicy-onion-pickle.html Spicy Onion Pickle Recipe | '''Spicy onion pickle''' is prepared by cutting onions into pieces and rubbing salt over them. After one day, the excess water is drained and the onions are marinated with other spices for four or five days.<ref>[http://www.indianfoodforever.com/pickles/spicy-onion-pickle.html Spicy Onion Pickle Recipe – How To Make Spicy Onion Pickle – Spicy Onion Pickle Recipe<!-- Bot generated title -->]</ref><ref>[http://www.tarladalal.com/Pickled-Baby-Onions-and-Garlic-3412r Pickled Baby Onions and Garlic recipe | Achaar Recipes | Paratha Recipes | by Tarla Dalal | Tarladalal.com | #3412<!-- Bot generated title -->]</ref><ref>[http://www.newkerala.com/recipes/Indian-Recipes/Pickle-Recipes/Onion-Pickle-Recipe.html Recipes India - Onion Pickle Recipe - NewKerala Recipes, Cooking Tips<!-- Bot generated title -->]</ref><ref>[http://recipewala.com/recipes/onion-chutney/ Onion Pickle/ Chutney Recipe by Recipewala.com]</ref> | ||
==Raw mango and chickpea pickle== | ==Raw mango and chickpea pickle== | ||
'''Raw mango and chickpea pickle''' | '''Raw mango and chickpea pickle''' is prepared by marinating grated raw green mango with salt and turmeric powder for one day and mixing it with soaked [[chickpea]] and other ingredients, then letting it sit for four days. | ||
==Red chili pickle== | ==Red chili pickle== | ||
'''Red chili pickle''' | '''Red chili pickle''' is prepared by slitting [[Chili pepper|red chillies]] length-wise, stuffing them with fenugreek powder, and placing them in a closed porcelain jar for one month.<ref>[http://www.indianfoodforever.com/pickles/stuffed-red-chilli-pickle.html Stuffed Red Chilli Pickle Recipe – How To Make Stuffed Red Chilli Pickle – Stuffed Red Chilli Pickle Recipe<!-- Bot generated title -->]</ref> | ||
[[File:Red chilli pickle in a plate1.jpg|thumb|Red chilli picklefrom India]] | |||
==Sweet mango pickle== | ==Sweet mango pickle== | ||
'''Sweet mango pickle''' | '''Sweet mango pickle''' is prepared by cutting mangoes into pieces and adding sugar syrup over them, along with other ingredients, then keeping them sealed in a jar under the sun until the mangoes become soft.<ref>[http://www.indianfoodforever.com/pickles/sweet-mango-pickle.html Sweet Mango Pickle Recipe – How To Make Sweet Mango Pickle – Sweet Mango Pickle Recipe<!-- Bot generated title -->]</ref> | ||
==Sweet sour lemon pickle== | ==Sweet sour lemon pickle== | ||
{{See also|Preserved lemon}} | {{See also|Preserved lemon}} | ||
'''Sweet sour lemon pickle''' is a | '''Sweet sour lemon pickle''' is a sweet and sour pickle. It is prepared by cutting [[lemon]]s into halves and sprinkling salt and pouring sugar syrup over them and marinating for one week.<ref>[http://www.indianfoodforever.com/pickles/sweet-and-sour-lemon-pickle.html Sweet And Sour Lemon Pickle Recipe – How To Make Sweet And Sour Lemon Pickle – Sweet And Sour Lemon Pickle Recipe<!-- Bot generated title -->]</ref> | ||
==Tomato pickle== | ==Tomato pickle== | ||
'''Tomato pickle''' is a | '''Tomato pickle''' is a spicy pickle. It is prepared by cooking ripe [[tomato]]es and adding spices along with [[Mustard seed|mustard]] powder.<ref>[http://www.indian-recipes.co.in/recipe/tomato-pickle/276/ Tomato Pickle Recipe<!-- Bot generated title -->] {{webarchive|url=https://web.archive.org/web/20120209081716/http://www.indian-recipes.co.in/recipe/tomato-pickle/276/ |date=2012-02-09 }}</ref><ref>[http://recipewala.com/recipes/tomato-chutney/ Tomato Pickle/chutney Recipe by RecipeWala.com]</ref> | ||
==Coconut | ==Coconut chutney== | ||
'''Coconut pickle''' is commonly served along with south Indian breakfasts. Unlike other pickles, it is perishable. It is made of grated raw coconut and has a much shorter preparation time than most Indian pickles.<ref>[http://recipewala.com/recipes/coconut-chutney/ Coconut Pickle/chutney Recipe by RecipeWala.com]</ref> | '''Coconut pickle''' is commonly served along with south Indian breakfasts. Unlike other pickles, it is perishable. It is made of grated raw coconut and has a much shorter preparation time than most Indian pickles.<ref>[http://recipewala.com/recipes/coconut-chutney/ Coconut Pickle/chutney Recipe by RecipeWala.com]</ref> | ||
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{{Portal|India|Food}} | {{Portal|India|Food}} | ||
{{Cookbook|Cuisine of India}} | {{Cookbook|Cuisine of India}} | ||
* [[Indian cookbooks]] | |||
* [[Indian | |||
* [[List of chutneys]] | * [[List of chutneys]] | ||
* [[List of pickled foods]] | * [[List of pickled foods]] | ||
Latest revision as of 13:05, 22 November 2025
This is a list of common Indian pickles, which have a wide range of flavours and textures.
Indian pickles are generally pickled with oil, vinegar, lemon juice, or water.[1] Indian pickles are often made into fresh relish and chutney,[2] which provides additional flavours to food. Many types of foods in Indian cuisine are pickled, such as[1][3] mangoes,[3] gooseberries, and lemons.[3] Some Indian families have family recipes for pickles and chutney, passed down through generations.[1]
Nomenclature[edit | edit source]
Pickle in general is known by different names throughout India.
1) Āchār (আচার) in Bangla
2) Achār (अचार) in Hindi
3) Ūrugāi (ஊறுகாய்) in Tamil
4) Achar (അച്ചാർ) in Malayalam
5) Uppinakāyi (ಉಪ್ಪಿನಕಾಯಿ) in Kannada
6) Uppaḍ (ಉಪ್ಪಡ್) in Tulu
7) Ūragāya (ఊరగాయ) or Pacchaḍi (పచ్చడి) in Telugu
8) Loṇcha (लोणचं) in Marathi and Konkani
9) Juā (ଜୁଆ) or Āchārå (ଆଚାର) in Odia
10) Athaṇũ (અથાણું) in Gujarati.
Pickle gooseberry[edit | edit source]
Pickle gooseberry or Indian gooseberry pickle is a popular spicy pickle in South Asia, India, and Pakistan. Gooseberries are a good source of vitamin C, vitamin A, calcium, and phosphorus.[4] It is prepared by pressure-cooking gooseberries. Then, mustard seeds are tempered in oil and the gooseberries and other ingredients are added.[5] The pickle can be stored in a refrigerator and used for about 15 days.
Assorted pickle[edit | edit source]
Assorted pickle, also referred to as mixed pickles, is mixed pickle in Indian and Pakistani cuisine. It is prepared by boiling a marinade and then cooking vegetables in the marinade.[6]
Carrot pickle[edit | edit source]
Carrot pickle is prepared by dicing a carrot and adding green chili peppers and ginger.[7]
Garlic pickle[edit | edit source]
Garlic pickle is a popular spicy pickle in Andhra Pradesh and Tamilnadu.[citation needed] It is prepared by mixing peeled garlic cloves with mustard seeds and jaggery along with a pinch of salt, with jaggery acting as the sweetener. Tamil people add some turmeric , chilli powder and a pinch of salt to the stir fried garlic [8]
Green chili pickle[edit | edit source]
Green chili pickle is manufactured in Rajasthan, Karnataka, Maharashtra, and other places. It is commonly used as a condiment with the main dishes. In Rajasthan, it is prepared by slitting chillies length-wise and frying them with ginger, garlic, and green chili pickles. Other flavouring agents include mango powder, nimbu ras, and fenugreek. It is considered a Rajasthani specialty and is sometimes used as a flavour for Indian snack foods.
Roselle leaves pickle[edit | edit source]
Roselle or hibiscus leaves pickle (Hibiscus sabdariffa) is a popular pickle in Andhra Pradesh where it is known as gongura pacchadi. It is also consumed in Telangana, Tamil Nadu, Maharashtra, and Karnataka. In some of India's northeastern states, the plant is known as aamelli or mwitha.
Indian pickle[edit | edit source]
A dish termed "Indian pickle" may include cabbage, cauliflower, carrot, french beans (green beans), onion, radishes, gherkins, celery, garlic, and other foods.[9][10]
Meats[edit | edit source]
Meats that are pickled in Indian cuisine include mutton, Fish, pork, quail, sometimes chicken, shrimp, and lobster.[1]
Onion pickle[edit | edit source]
Spicy onion pickle is prepared by cutting onions into pieces and rubbing salt over them. After one day, the excess water is drained and the onions are marinated with other spices for four or five days.[11][12][13][14]
Raw mango and chickpea pickle[edit | edit source]
Raw mango and chickpea pickle is prepared by marinating grated raw green mango with salt and turmeric powder for one day and mixing it with soaked chickpea and other ingredients, then letting it sit for four days.
Red chili pickle[edit | edit source]
Red chili pickle is prepared by slitting red chillies length-wise, stuffing them with fenugreek powder, and placing them in a closed porcelain jar for one month.[15]
Sweet mango pickle[edit | edit source]
Sweet mango pickle is prepared by cutting mangoes into pieces and adding sugar syrup over them, along with other ingredients, then keeping them sealed in a jar under the sun until the mangoes become soft.[16]
Sweet sour lemon pickle[edit | edit source]
Sweet sour lemon pickle is a sweet and sour pickle. It is prepared by cutting lemons into halves and sprinkling salt and pouring sugar syrup over them and marinating for one week.[17]
Tomato pickle[edit | edit source]
Tomato pickle is a spicy pickle. It is prepared by cooking ripe tomatoes and adding spices along with mustard powder.[18][19]
Coconut chutney[edit | edit source]
Coconut pickle is commonly served along with south Indian breakfasts. Unlike other pickles, it is perishable. It is made of grated raw coconut and has a much shorter preparation time than most Indian pickles.[20]
See also[edit | edit source]
References[edit | edit source]
- ↑ 1.0 1.1 1.2 1.3 Jaffrey, Madhur (1973). An Invitation to Indian Cooking. Knopf; distributed by Random House. pp. 225–228. ISBN 9780307957856. Retrieved April 20, 2012. ISBN 0394481720
- ↑ Skrabec, Quentin R. (2009). H.J. Heinz: A Biography. McFarland & Co. p. 120. ISBN 9780786453320. Retrieved April 19, 2012. ISBN 9780786441785
- ↑ 3.0 3.1 3.2 Sahni, Julie (1980). Classic Indian Cooking. Morrow. pp. 445–450. ISBN 9780688037215. Retrieved April 19, 2012. ISBN 0688037216
- ↑ Amla (Gooseberry) Fruit, Triphala Powder, Indian Gooseberry
- ↑ Gooseberry Pickle / Nellikai Oorukai | 4th Sense Cooking
- ↑ Assorted Pickles recipe | Soup Recipes | Salad Recipes | by Tarla Dalal | Tarladalal.com | #394
- ↑ Carrot Pickle Recipe Archived 2012-02-09 at the Wayback Machine
- ↑ Gourmet Garlic Gardens Preserving Garlic
- ↑ Wright, Helen S. (1912). The New England Cook Book. Duffield & company. pp. 232–234. Retrieved April 19, 2012. OCLC number: 3889790
- ↑ Cassell's Dictionary of Cookery. Cassell, Petter, Galpin & Co. 1883. p. 327. Retrieved April 19, 2012.
- ↑ Spicy Onion Pickle Recipe – How To Make Spicy Onion Pickle – Spicy Onion Pickle Recipe
- ↑ Pickled Baby Onions and Garlic recipe | Achaar Recipes | Paratha Recipes | by Tarla Dalal | Tarladalal.com | #3412
- ↑ Recipes India - Onion Pickle Recipe - NewKerala Recipes, Cooking Tips
- ↑ Onion Pickle/ Chutney Recipe by Recipewala.com
- ↑ Stuffed Red Chilli Pickle Recipe – How To Make Stuffed Red Chilli Pickle – Stuffed Red Chilli Pickle Recipe
- ↑ Sweet Mango Pickle Recipe – How To Make Sweet Mango Pickle – Sweet Mango Pickle Recipe
- ↑ Sweet And Sour Lemon Pickle Recipe – How To Make Sweet And Sour Lemon Pickle – Sweet And Sour Lemon Pickle Recipe
- ↑ Tomato Pickle Recipe Archived 2012-02-09 at the Wayback Machine
- ↑ Tomato Pickle/chutney Recipe by RecipeWala.com
- ↑ Coconut Pickle/chutney Recipe by RecipeWala.com