Talk about pickle to an American and the image that conjures up in their mind is that of a dill pickle or a pickled cucumber, basically some vegetable soaked in brine and vinegar..
To an Indian pickle conjures up images of spicy, red, oily, delicious concoctions and the taste buds usually begin to salivate at the mere thought of a pickle 🙂 Usually, the South Indian pickles are spicier than their North Indian counterparts which are sweeter and tangy to taste. Pickle in South India is eaten as a side to rice and curds or mixed with rice and ghee. It is eaten as an accompaniment to rice or sometimes roti/chapati, hot bajjiyas or pakodis. In North India, pickle is eaten as a side to hot fluffy parantas and curd.. Anyway which way you eat it, you are just going to love the taste of Indian pickles 🙂
Here below is my top favorite 4:
Avakaya (Mango Pickle) – The traditional Andhra Mango pickle made with mango, mustard and methi powder. Easy to make and very tasty if you have the right kind of mangoes. The Mango’s for these need to be super raw, green and hard. When you cut the mango for this pickle be sure to cut it with the seed, that just adds the flavor and texture to the pickle.
Chintakaya Thokku (Raw Tamarind grated pickle) – As the names suggests this is typically made with raw tamarind and green chillies. A very tasty pickle, it is very important that you have right kind of tamarind for this pickle. Super delicious with rice or as a spread on bread!
Gongura (Sorrel Leaves Pickle) – One of my favorite Andhra pickles. Made with sour sorrel leaves or gongura and red chillies, this pickle is super tangy, spicy and very flavorful when mixed with rice.
Mango Thokku (Raw Mango grated pickle) – Another one of my favorite mango pickles is this grated pickle variety. A tradition at our home (mom makes it really well!!), this pickle is made with grated mango, chilli powder and mustard/methi powder. Super easy to make when you have the right kind of sour raw mangoes. Also great with hot rice and a little ghee.
Hope you enjoyed my photo essay on pickles. Thanks for stopping by.