how are indian pickles made?

Answer 1

Pickling in India is an ancient art of food preservation. Indian pickles are quite different from the European variety in that the pickling is done in oil rather than using vinegar.

Pickles form an integral part of an Indian meal. Seasonal vegetables and fruits are cleaned and finely chopped; they are then mixed with a special blend of ground spices and marinated in oil.

The choice of spices gives the Indian pickle its unique flavor. Most pickles are made in the summer and allowed to mature in the hot sun for at least three weeks before use. Pickles are generally stored in porcelain or glass jars with air-tight lids. The acidic nature of the marinade retards bacterial growth, while the oil acts as a preservative. Pickles can retain their freshness and flavor, so long as they do not come into contact with moisture. However, commercially made pickles use preservatives such as citric acid or sodium benzoate.

Indian pickles come in a wide variety of flavors -- a mango pickle from South India tastes very differently from that made in North India. In the southern states, sesame (gingelly) oil is preferred, while mustard oil is more typically used in pickle-making in northern India. The cuisine of the southern state of Andhra Pradesh is probably the spiciest of all Indian cuisine. Andhra pickles and chutneys have a unique flavor and are popular among all those who like it hot.

Answer 2

MANGO PICKLES


Green Mangoes
Salt and water
Fresh water
Stuffing of mustard seeds
Dried garlic, Scraped horse-radish or cayenne pepper, Bruised ginger, Allspice, Vinegar, Turmeric, Cloves, Mace, Nutmeg, Pepper, Garlic


Take the mangoes so green as to cut easily; open on the narrow end.

Lay them in a vessel of salt and water (strong enough to float an egg) for nine days, or till they turn yellow; exclude the air by close covering to prevent their turning soft.

Then take them out of the brine for a few hours.

Wipe them quite dry and stuff the inside with the following ingredients: mustard seeds, scraped horse-radish or cayenne pepper, dried garlic, bruised ginger, powdered turmeric, powdered allspice; equal quantities of each for the number you intend to make. Mix all together and fill.

NOTE: There will be no occasion to tie the mangoes if not cut too open.

Boil up as much strong vinegar as will cover them, and to every gallon (or like proportion) put the ounce of powdered turmeric and put on the mangoes.

Let them remain for twelve days, then add four pints of vinegar in which you have previously boiled four ounces of cloves, mace, nutmeg and pepper.

Beat together.

Pour on the whole quite hot and add four ounces of peeled garlic.

Tie up the whole very close and in six months' time the pickles will be fit for use.

After stuffing the mangoes are put in a jar.

Answer 3

I love achar, hot garlic pickle and lime pickle. Making them is easy and fun, like chutneys you determine the sweetness, heat and thickeness.

If you have an Indian shopping area in your town or even Middle Eastern there are an assortment of ingreidents there to help you. Just remember lots of garlic, ginger and hot peppers, red or green your choice.