Indian pickles!

Pickles the most important part of the Indian food u go anywhere in India u will never ever get a place where there will be no pickles. Pickle is not just food it’s a positive gesture of love which comes in pickles it has created a lot of employment to housewives who have an art of making these pickles.

Uppiankaayi- Kannada

Pachadi- Telugu

Urkai- Tamil

Loncha- Marathi

Athanu- Gujrati

These are some local names of pickle in India.

According to the New York Museum pickle history. Cucumber was the first vegetable that was pickled in BCE 2030 in Tigris Valley.

“Pickle” is a Dutch word meaning “Brine”

But what about the word “Achar” so basically this is a Persian word which means powdered & Salted Meats, fish or fruits, vegetables. Which are preserved in salt, vinegar or honey?

So the whole concept of pickle is the food which is cooked without heat.

However, today pickles are made by heating. In India, we get various types of pickle according to the availability of local ingredients.

As we know pickle is made with oil & vinegar and salt.

Earlier there were no refrigerators so to preserve the pickle oil used to be a source to keep them edible for the longest time

So following is the process of pickle

Process of raw ingredients

Washing & cleaning

Cutting of fruits& vegetable

Addition of oil, vinegar, spices and other ingredients if required

Pickles are cured

Packed in jars

Now the pickles which are popular in india/1

Chukh= red firey chutney pickle from Himachal Pradesh

Mango pickle

Kolhapuri Thecha= Pickled red chilli chutney

Baahgaaz or Bhootjolokia (bamboo shoot & king chilli ) pickle found in Assam

Now time for some facts

In Global Market Pickle value is of 10.3 billion US $

And India exports around 250.62 crore pickle every year and this number are increasing year by year.

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