The very word pickle reminds us of the spicy, sour, oil oozing gravy on which the main ingredient is soaked. I am fond of pickles that before summer starts I would prepare them in huge jars and stack them for they are long-standing enough. This love made me go in search of pickles which has different names all over India and write this article.
My research started from its history. Originating from Mesopotamia in 2400BCE the first evidence was found in Tigris valley. When I came to etymylogy it was known as brine in German language. A food preserver processed and immersed in vinegar.
All through summer pickles sell like hot cakes. Many are homemade, while a few are added to preservatives and sold. During summer with heat at its peak in India, curd comes handy giving better health to the body in facing the heat. Since curd is always bland, spicy ingredients go well, leading to balance. That’s when the thought of tasting a pickle enters our mind.
Here is a list of pickles to taste in summer.
1) Lasoora pickle-
It is also known as Gonda and Lasoda pickle. Lasoora fruit is full of multivitamins and antioxidants. This fruit is available from March of June. Adding spices, soaked in oil topped by vinegar it is a must taste pickle of Gujarath.
2) Gongura pickle-
A summer delicacy made out of Gongura spinach. This spinach has long steam with green-red cut leaves. After frying them with oil and spices, you could make a chutney or use a pickle. They offer instant digestion for stomach problems. This spinach is available only between May to August. They originate from Andhra Pradesh and Telegana.
3) Karonda pickle -
It is also known as Natal plums pickle, which appear small round in shape. They come only during summer in India, that it is a watery vegetable which appears red or pink in color like a fruit. In many places they ripe green in color, that when they half ripe they can be used as a pickle. This pickle originates from uttarprasesh. This pickle is made out of Nigella seeds. Fennel seeds and mustard seeds powder. Karonda by nature is an antioxidant enriched with vitamins.
4) Ginger pickle-
Hailing from Andhrapradesh it is called as Aalam pachadi in Telegu. Ginger offers best digestion, that the pickle is made as a paste. Since ginger is pungent by nature, jaggery is added thereby bringing in iron content to this pickle. Chilli powder is the main ingredient which balance this pickle fried in oil. The beauty of this dish is pickle stays for as long as you want and doesn’t get spoiled in the scorching heat. Ginger brings down constipation thereby freeing us from attack of radicals. A must pickle to taste for spicy food lovers.
5) Bharwa Mirchi Pickle-
A pickle made out of red chillies. These chillies are dried in the sun and fried crisply. The chilli is cut open and stowed with spices powder. In a kadai oil is heated and poured on top of the red chillies. Being a spicy pickle it is best had in the month of March and avoided all through summer. This pickle first originated from Rajasthan-Jaisalmer city. This pickle is served with Methi paratha and Ajwain poori.
6) Kathal pickle-
A yummy pickle made out of jackfruit. Steaming the fruit, after it cooks adding spices along with oil. Mixing it and leaving it in a jar, slowly leaves water thereby garnishing it with mustard gives you great taste. You could add grated mango to the pickle. Together they blend giving great taste. Jackfruit provides lot of natural vitamins and lessens blood sugar level. Boiling the fruit lessens the sour smell and taste.
7) Amla Murabba -
The very mention of Amla reminds the word vitamin C in your mind. Murabba is a sweet preservator from Central Asia which is in syrup form. Unique fact about this pickle is, saffron is added. This pickle is cold stored and consumed chill during summer. An antioxidant pickle, boiled cut into pieces and cooked on low flame for not more than 20mts all together. One spoon a day of this pickle boosts your immunigy thereby protecting your stomach from cramps and indigestion.
Though pickles go long way back, even today they are popular not only in India, but all around the world. My association with pickles started from 4th std when my mother added a small portion of Avvakai pickle to curd rice. The chill feeling of curd rice really blends a lot with spicy pickle that all through summer it kind of cools and soothens your stomach.
Now I cook pickles of my own, especially boiled mango pickle and Amla. I am yet to learn the popular avakkai pickle, though I kind of make perfect Gongura pickle at home. The very word pickle even now, gives me mouth watering feeling for its tasty, spicyness and aroma. This year I am hoping to venture into trying out a new pickle variety. So travellers during your summer travel to India don’t miss out on pickles especially with curd rice.
