The word 'pickle' is derived from the Dutch word 'pekel'. The process of pickling dates as back as 4000 years and is believed to have originated in our very own India. The earliest known pickle was made from cucumbers and it is still popular in the West. But in India, there are many more delectable achaars to choose from!
Nothing brings on the drools like achaar. Even a mention of the word 'achaar' will make your taste buds crave it. A meal is considered to be incomplete without a tangy pickle on the side, as they are the best taste enhancers for any dish.
Neha Grover, a nutritionist from New Delhi, says, "Pickles are a rich source of vitamins and minerals. Research has found a number of potential health benefits to eating pickles like lower risk heart, reduce cell damage."
She added, "Pickles may contain large amounts of sodium, you should consult with your doctor before significantly increasing how many pickles you eat. Consider the following before adding large amounts of pickles to your diet."
Aam ka Achaar and Nimbu ka Achaar will always remain evergreen, but these 7 chataakedaar achaars are an absolute must try for every achaar lover.
Karele ka Achaar
Karela cooked in sesame oil with mustard seeds, fenugreek seeds, curry leaves and a good amount of chillies makes this bitter vegetable lip-smackingly edible for many.
Spicy Pickled String Beans
This is a quick pickle is made with string beans marinated in ground spices like turmeric, coriander powder and chilli powder. Mixed and tossed well in mustard oil with onions, salt and lemon, this pickle is ready to gorge on in just two hours!
If your heart and mind are ruled by chicken, this one is definitely for you! Fresh tender chicken mixed in a smooth paste of ginger-garlic and various spices and herbs will make you very, very happy.
Pumpkin pickles can not only be stored for many days but can be enjoyed with any dish. It can make plain rotis yummy too! It comes with a lovely aroma of fresh fenugreek seeds soaked in mustard oil. It is a lip-smacking pickle to binge on!
Bamboo Shoot Pickle
This is one of Karnataka’s most unique pickles. It is traditional in the Malenad areas like Sakleshpur and is also common in Coorg. Young shoots of bamboo are harvested to craft this pickle. The bamboo shoots in this pickle are both juicy and crunchy.
In Nagaland, fermented soya bean cakes, known as ‘akhuni’ are used to either make akhuni pickle or added to meat dishes to give a strong and sharp flavour along with a bitter, smoky taste.
If you are a pickle fan and have a sweet tooth, Date Pickle is the one must-have for you. The sweet, sour and tangy flavours will win your heart. It goes well with any favourite dish of yours from rice, roti to dosa even.
So, if you are a true achaar addict, try these out and make sure you add more mouth-watering pickles to our list!