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The Indian Pickles happen to be a delicious side dish than can enhance the taste of a dish to a great extent. The name has emerged as Indian pickles as the dish has its sole base in the Indian subcontinent. The Indian pickles can very well be called as the dry form of chutneys, where various kinds of fruits and vegetables are mixed up with oil and spices to give it an exquisite taste. Sun drying is one of the most important aspects in the preparation of Indian pickles.
There are various ingredients that are mixed and matched in order to give them a pickled form. It can be mangoes, lemons, chilies, pumpkins, tamarind, Indian plum, dates and various forms of seasonal vegetables and other fruits and berries. The essential part of preparing Indian pickles is that, you have to cut the vegetables and fruits in small pieces and then they need to be sun dried. After the fruits and vegetables lose most of the moisture content, they are mixed with oil. Olive oil or mustard oil happens to be the best seasoning ingredients. Salt, pepper, methi, hing, pepper, sugar are the other necessities to add up flavor to the pickle.
The Indian Pickle are also called as achars and there are variety of them which are delicious treats to every taste bud. These spicy pickled condiments are gradually becoming popular all over the world and are being used as a tasty treat to complement all kinds of snacks.
The best time to prepare pickle is during summer time as at that time you get ample sunlight to dried flavor of the pickle. The pickles must always be kept in air tight jars and containers as they decay by coming in contact with the frequent exposures.
Sigi says, just have a chunk of spiced mango pickle and you will never start up your meal without it.
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