Pickles

Pickles 

The most common INDIAN pickles are made from mango and lime.
Others include cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, Amla,garlic, green or red chili peppers, kohlrabi, cordia, kerda, purple yam, karonda, bitter gourd, jackfruit,mushroom, eggplant, cucumber, turnip and lapsi.

A wide variety of spices may be used during the pickling process such as
asafoetida, red chili powder, turmeric, fenugreek. Salt is generally used both for
taste and for its preservative properties.

Homemade pickles are prepared in the summer and kept in the sun while stored in porcelain or glass jars with airtight lids. The high concentrations of salt, oil, and spices act as preservatives. Many commercially produced pickles use preservatives like citric acid and sodium benzoate.

India, most vegetables are sun-dried with spices into a thokku or pickle, taking advantage of immensely hot and sunny days throughout the year, thus making pickles an everyday staple. The sun-drying naturally preserves the vegetable, along with the spices. 

Vegetables that may be sun-dried and pickled include amla (gooseberry), unripe mango, lime, lemon, citron, garlic, ginger, chillies, tomatoes, onions, gongura, combinations of these, and less commonly unripe black pepper (while it is still green on the vine), coriander, brinjal (eggplant), bitter gourd and any other vegetable in plentiful harvest. 

Commonly used spices include mustard, methi or the seeds of fenugreek, chilli powder, salt, asafoetida and turmeric. To prepare quickly however, vegetables may be cooked on stove top and additional preservatives like vinegar, sodium benzoate or citric acid may be used. MORE...

                                                          

GUNDA MANGO PICKLES

                        

MANGO CHHUNDO  


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