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Indian Pickles
Shopping Guide for Indian Pickles
Shop online for Indian Pickles or hot and savory Relishes in our Indian Store

Indispensable in Indian cuisines for awakening the appetite, pickles can range in flavor, textures, and ingredients.  Pickles are exotic in taste.  They may also be called relish, condiments.  Pickles offer a burst of flavor. No Indian meal would be complete without them. A pickle is a fresh marinated relish from the cuisine of India. It is usually eaten in small amounts to add flavor and to accent a meal.

I just love Indian pickles. They add that extra dimension to my meals. My favourite is the sweet lime pickle and the Punjabi mixed pickle from our store. In India we did not have eggas and toast for breakfast. I grew up in a Punjabi household where we had freshly made Indian breads called parantha with pickle and yogurt for breakfast.

Indian pickles are different from the American classic dill pickle. Our Indian pickles personify extreme taste like fiery, hot, sweet, pungent, bitter, salty, perky all rolled into one. There are bursts of taste or condiments that are eaten in ONLY minute quantities. They also unlike American pickles should NOT be referigerated.

The art of making pickles dates back hundreds of years. In India, there are many, many varieties of pickle, and each family makes their own version. India is famous for its pickles.  They are  incredibly versatile. pickles go with everything - rice, breads, fish, roast beef sandwiches, grilled chicken and meats, pappadums and even tortilla chips. They add an extra dimension to meals and will satisfy the the taste buds and make meals more tasty.

Today many pickles are made commercially since it is a very involved process to make it at home and to have the variety that people want today.  Cut pieces of select fruits and vegetables are mixed in a specially prepared spice mix and oil. Fruits and vegetables are cut, washed and sorted prior to mixing with top grade spices and oil. The entire process of cutting, washing, sorting, blending, maturing and container filling is mechanized ensuring highest product standards.  Pickles may keep for a few months, but most keep for years as long as they stay sterilized and no moisture gets in them.

So the next time you would like to have a culinary adventure try India's palate ticklers. Just a tiny bite of an Indian pickle will set your mouth tingling, your being will suspend and you will be in the moment.  With recipes passed down from mother to daughter, India has hundreds of types of pickles. Venture into the world of Indian pickles...welcome to India's old culinary tradition ........

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North Indian Mixed Pickle ,  Mango Pickle ,  Hot Lime Pickle Large Bottle ,  Ginger Pickle. ,  Mixed Pickle. ,  Garlic Pickle ,  Green Chilli Pickle ,  Gorkeri -Sweet & Spicy Mango Pickle ,  Sweet Lime Pickle 32 oz- Large Bottle - our best selling chutney. , Garlic Pickle (Pakistani/Punjabi) ,  Lime Relish or Pickle ,  Chile Relish or Pickle (Spicy & Chunky- Hot) ,  Mixed Relish or Pickle (Chunky & Spicy- Hot) ,  Garlic Relish or Pickle (Rich & Chunky- Medium) ,  Hot Lime Relish

Differences between North and South Pickles

The difference is the oil base, souring agent and choice of spices - Mustard oil is the popular pickling medium as opposed to gingelly or sesame seed oil (and sometimes groundnut oil) in the south. The souring agents used in the south, apart from the pickled vegetable itself, are tamarind or curd or lime juice or a combination of them, as opposed to vinegar in the north.  In the north cumin seeds, ajwain and fennel may be used and in the south mustard seeds, tamarind and curry leaves may be used.
We have given the popular pickles with their ingredients so you may understand the differences better.  At the end we have a list of various pickles from different parts of India

Various Varieties of pickles are listed below

Punjabi Pickles
Mango Un-Peeled Pickle - - Getting slightly hotter, this pickle is made from fresh chunks of raw mango. After marinating it in a spicy pickle masala, a hint of oil is added. This pickle is a delicious accompaniment with any hidden meal.
Stuffed Red chilli
Lime Pickle - Lime, Salt, Amchur, Ground Spices (Fenugreek, Coriander, Mustard, Fennel, Turmeric, Cumin), lime juice or souring agent and   Oil.
Lime and Green Chili Pickle - Long green chilies in oil and mustard seeds. Very hot. - Green Chili, Salt, Amchur, Ground Spices (Fenugreek, Coriander, Mustard, Fennel, Turmeric, Cumin), lime juice or souring agent and  Oil.
Turnip Cauliflower and Carrot Pickle - Turnip, Cauliflower, Carrot, Sugar, Salt, Mustard Oil, Red Chilies, Cumin, Ginger, Coriander, Aniseed, Garlic, Ajwain & Rai.
Lime and Ginger Pickle
Panchranga or Mixed Pickle - - Raw Mango, Lime, Green Chili, Lotus stem, Carrot, Other Vegetables, Salt, Fenugreek, Turmeric, Red Chilly, Aniseed, Coriander, Ajwain & Mustard Oil

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Gujarati Pickles
Mixed Pickles- A mixture of lemons, chilies and mangoes in a hot pickle masala. Hot and crunchy - Ingredients - Raw Mango, Carrot, Lotus stem, Lime, Green Chili, Karonda, Salt, Amchur, Ground Spices (Fenugreek, Coriander, Mustard, Fennel, Turmeric, Cumin), lime juice or souring agent and  Oil.
Garlic Pickle- A spicy garlic pickle made with whole cloves of garlic and spicy pickle masala. Hot and Spicy
Red Chili  Stuffed Pickle -
 Lime Pickle - A traditional Gujarati pickle made with fresh spices of lemon in a hot pickle masala. Hot and tangy.
Garlic, Salt, Amchur, Ground Spices (Fenugreek, Coriander, Mustard, Fennel, Turmeric, Cumin), lime juice or souring agent and oil.
Ginger Pickle - Ginger, Salt, Amchur, Ground Spices (Fenugreek, Coriander, Mustard, Fennel, Turmeric, Cumin), lime juice or souring agent and   Oil.
Mango Chunda - Slightly tangy, this pickle gives a spicy taste as it has a hint of chili. A very very popular pickle or chutney and a favorite of anyone who tries it

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South Indian Varieties
Mango (Avakaya) pickle in oil - Mango pieces, salt, vegetable oil and mixed spices.
Tomato pickle in oil - Tomato pieces, sesame oil, salt, tamarind, mixed spices and seasoning.
Red chilies pickle in oil - Red chilies, sesame oil, salt, tamarind, mixed spices and seasoning.
Amla (Indian gooseberry) pickle in oil - Amla berries, lime juice, tamarind, salt, sesame oil, mixed spices and seasoning.
Mango thokku (grated) pickle in oil - Grated mango, sesame oil, salt, mixed spices and seasoning.
Cut mango pickle in oil - Mango pieces, salt, sesame oil, mixed spices, lime juice or souring agent and seasoning.
Vadu mango (tender mango) pickle in brine/oil - Vadu mango (tender mango), salt, chili powder, sesame oil, mustard powder, turmeric powder, synthetic vinegar and asafetida.
Onion pickle in oil - Onions, sesame oil, salt, tamarind, mixed spices, lime juice and seasoning.

Pickle Recipes -

Mango Pickle Recipe
Ingredients for Mango Pickle
very sour mango slices - 1 cup
Red chilli powder - 1/4 cup
Fenugreek seed powder - 1/2 tsp
Asafoetida - 1/4 tsp
Sesame oil - 1/2 cup
Mustard seeds - 1/2 tsp
Salt - 1/4 cup

How to make Mango Pickle Spread salt on the mango slices and leave it for two days, shaking once a
day.Separate the liquid and the mango pieces into two different vessels.Spread the mango pieces on a large plate and dry it in the sun for one full day.Heat 2 tsp of oil in a fry pan, add mustard seeds.When it pops, add fenugreek seed powder, asafoetida and then add red chilli powder.Add the preserved watery juice to this and bring to boil.Now add the mango pieces and cook for 2 min.Now add the remaining oil and stir well.Allow the pickle to cool to room temperature and store in glass bottles.

Tomato Pickle Popular Recipe
Ingredients:
1 lb tomatoes
15-20 red chilies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek (methi) seeds
1 1/2 cups oil
Salt to taste
Instructions:
1. Slice the tomatoes, smear turmeric and salt on them and soak them in 1 cup vinegar. Leave for about 2 hours.
2. Blend together the garlic, ginger, red chilies and 3/4 of the mustard, with a little vinegar.
3. Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek seeds.
4. Fry for 2 minutes and then add the blended mixture. Fry well for over 20 minutes.
5. Add the tomatoes and the remaining vinegar. Stir continuously as the mixture comes to a boil.
6. When the pickle is almost done, the oil begins to float at the top.

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This work is dedicated to my mother Shanta who taught me the tenants of Ayurvedic Cuisine and Knowledge.

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