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Pickles

Pickles are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafetida, red chili powder, turmeric, fenugreek and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable pickle. Some varieties of fruits and vegetables are small enough to be used whole.

Normally Indian meal is not complete without tangy chutney and a little of spicy pickle on the side. Delicately spiced, these Indian condiments range in taste, texture and color to suit every palate, be it hot, sour, salty or sweet.

Since pickles and chutneys hold a very important place on many Indian thali, a large round steel tray traditional used to serve a selection of different dishes, including rice, lentils, vegetables, roti’s, sweet and papad dish.

Tamarind Chutney
  • Time: 10 Mins
  • Complexity:
  • Origin: Pickles

Tamarind Chutney

Tamarind Chutney is a dressing which tastes well with many recipes like Sambosa, Wada, Dal Pakwan, Dokla and many more.
Coriander Chutney
  • Time: 10 Mins
  • Complexity:
  • Origin: Pickles

Coriander Chutney

This coriander chutney is perfect for using as a dipping sauce with dal pakwan, cutlets and samosas or to serve with main course dishes like biryani.
Aavakkai (Mango pickle)
  • Time: 20 Mins
  • Complexity: medium
  • Origin: Pickles

Aavakkai (Mango pickle)

Preparation of Aavakkai (Mango pickle)

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