Indian pickles (achaar) are made of vegetables and fruits including mango, lemon, lime, garlic, green chili, ginger, Indian gooseberry, onion, cauliflower, carrot, radish, gunda and ker. Indian pickles use spices which is responsible for their unique flavor and texture.
Pickles add a great taste to our meals. Pickles need not be oily. Pickles available in the market are loaded with salt and oil. We will give here low fat pickles which you can eat without any guilt.
The home made pickles do not use any preservatives. The spices and oil used act as preservative. Pickles can retain their freshness for very long tiome if they do not come into contact with moisture. Commercially available pickles use preservatives, usually citric acid or sodium benzoate.
Ingredients of Pickles
The main ingredients of a pickle are salt, red chili powder, turmeric powder, coriander powder, fenugreek seeds (dana methi), mustard seeds, aniseed (saunf), oil and some preservative such as vinegar.
You can eat pickles with bread, roti, rice or any thing.
Tips To avoid Fungus in Pickles
Burn some asafetida (hing) on a burning coal or wood piece. Fill the gases coming out of the burning hing into the empty pot by Inverting the empty pot on it. Then put the pickles in this pot and cover the lid tightly.
Pickles can be made quickly at home. Pickles are generally stored in porcelain jars with air-tight lids. The pickles made by the following recipes can be stored for 4 weeks.
Recipe type: Fat free, cholesterol free
Preparation time: 10 minute
Green Chili Pickles
- Green chilies, de-seeded and finely chopped, 1 cup
- Lime or lemon juice, fresh, 2 Tablespoon
- Turmeric powder, 1 teaspoon
- Mustard seeds, powdered, 2 teaspoon
- Salt to taste
- Mix all the ingredients in a bowl thoroughly and put in sun light for 2-3 hours.
- Clean a jar and dry it in sun light. Transfer to the pickle to the jar and cover it with airtight lid.