Indian Pickle 101
May 27, 2023 9:55 AM Subscribe
I think I'm aware that Indian people use the word "pickle" in a much more expansive way than westerners - maybe it really means something more like preserving and not just using pickling salts, vinegar, but also oils, etc?
I've read some, but would be thrilled if anyone here wanted to provide resources or their own experiences re making or purchasing Indian Pickles.
Vegetarian but adventurous, local to Indian and international markets.
I've read some, but would be thrilled if anyone here wanted to provide resources or their own experiences re making or purchasing Indian Pickles.
Vegetarian but adventurous, local to Indian and international markets.
Indian green mango pickle is one of hunankind’s gifts to our species. Great on the side of dal and rice, curries, a nice bit of roast chicken, out of the jar…. Every brand I’ve ever tried has been delicious.
posted by rrrrrrrrrt at 10:06 AM on May 27, 2023 [4 favorites]
posted by rrrrrrrrrt at 10:06 AM on May 27, 2023 [4 favorites]
I eat mango pickle with rice all the time. I usually buy Patak's medium, which is plenty hot for me. (cross posted with the above but I'm going to echo it anyway.)
posted by warriorqueen at 10:08 AM on May 27, 2023 [2 favorites]
posted by warriorqueen at 10:08 AM on May 27, 2023 [2 favorites]
Oh man just head to your local market and dive in!
That's what I've done over the past few years and it's been great. Punjabi pickled mango is probably the most popular at our house, pretty sour and salty and a little spicy. I like the grated mango thokku, which is much hotter and much less sour.
The pickled garlic mix is surprisingly versatile, I've used it happily with non-Indian foods as well.
Kitka mango pickle is super sweet and sticky, I only really like it mixed with yogurt but it is fun.
So far in my experience the brands don't matter as much as the style/genre/preparation.
posted by SaltySalticid at 10:52 AM on May 27, 2023 [1 favorite]
That's what I've done over the past few years and it's been great. Punjabi pickled mango is probably the most popular at our house, pretty sour and salty and a little spicy. I like the grated mango thokku, which is much hotter and much less sour.
The pickled garlic mix is surprisingly versatile, I've used it happily with non-Indian foods as well.
Kitka mango pickle is super sweet and sticky, I only really like it mixed with yogurt but it is fun.
So far in my experience the brands don't matter as much as the style/genre/preparation.
posted by SaltySalticid at 10:52 AM on May 27, 2023 [1 favorite]
Everyone loves pickles in my house and I make them on a regular basis.
Basically, it’s a combination of some spices likes mustard powder, chili powder , fenugreek powder, asafoetida and salt added to cut mangoes , lemon or mixed vegetables. Then, I add warm oil with mustard seeds to these .
There are many variations in making these pickles in different parts of the country. In the north , they add mustard oil and in the south, they add sesame oil.
Check out tarladalal pickle recipes .
posted by SunPower at 12:04 PM on May 27, 2023 [2 favorites]
Basically, it’s a combination of some spices likes mustard powder, chili powder , fenugreek powder, asafoetida and salt added to cut mangoes , lemon or mixed vegetables. Then, I add warm oil with mustard seeds to these .
There are many variations in making these pickles in different parts of the country. In the north , they add mustard oil and in the south, they add sesame oil.
Check out tarladalal pickle recipes .
posted by SunPower at 12:04 PM on May 27, 2023 [2 favorites]
My favorite is Priya Coriander Pickle. Little bit harder to find, but it's around. It's basically a spicy, salty paste. It only kind of tastes like cilantro, despite being mostly mushed up cilantro leaves. It's amazing on rice, a little goes a long way.
posted by so fucking future at 1:56 PM on May 27, 2023
posted by so fucking future at 1:56 PM on May 27, 2023
I recommend just buying a couple of jars at an Indian grocery, you really can't go wrong. Good and popular brands available in the US are Patak's and Mother's. Two very common pickles are lime and (green sour) mango. Things sold as "mixed pickle" often have an interesting variety. Then there's variants based on spicing or region. And so many other fun things: garlic, stuffed chile, gooseberry, ... yum!
Don't confuse pickles with chutneys. I'm not clear exactly on what the difference is (the web has conflicting opinions) but in the US most things sold as "pickle" are salty and spicy while most things sold as "chutney" are sweet and a little spicy.
Most Indian pickles you find in jars are really more preserved than fermented. Salted and stored in oil. And with a very heavy hand on the spices. But there's a huge diversity beyond that. Usha's Pickle Digest is an excellent reference if you want an overview of the amazing breadth of things called "pickle" in India, including a bunch of non-traditional things. (There's 1000 recipes!) It's kind of overwhelming though and just trying a few jars is definitely easier.
FWIW I've tried making lime pickles a few times and been frustrated; I think the thicker skinned limes we get in the US are my problem. Too bitter and tough, need to try with Key Limes.
posted by Nelson at 2:46 PM on May 27, 2023 [2 favorites]
Don't confuse pickles with chutneys. I'm not clear exactly on what the difference is (the web has conflicting opinions) but in the US most things sold as "pickle" are salty and spicy while most things sold as "chutney" are sweet and a little spicy.
Most Indian pickles you find in jars are really more preserved than fermented. Salted and stored in oil. And with a very heavy hand on the spices. But there's a huge diversity beyond that. Usha's Pickle Digest is an excellent reference if you want an overview of the amazing breadth of things called "pickle" in India, including a bunch of non-traditional things. (There's 1000 recipes!) It's kind of overwhelming though and just trying a few jars is definitely easier.
FWIW I've tried making lime pickles a few times and been frustrated; I think the thicker skinned limes we get in the US are my problem. Too bitter and tough, need to try with Key Limes.
posted by Nelson at 2:46 PM on May 27, 2023 [2 favorites]
Response by poster: I'm gonna be honest that you all have only made my idea of "pickle" less clear, but MORE delicious.
So, fair.
I'll probably end up "best answer"ing every post, but won't yet for fear of tamping down more responses.
posted by atomicstone at 3:25 PM on May 27, 2023 [2 favorites]
So, fair.
I'll probably end up "best answer"ing every post, but won't yet for fear of tamping down more responses.
posted by atomicstone at 3:25 PM on May 27, 2023 [2 favorites]
Many Indian restaurants will sell you a side of pickle with your meal. My favorite way to eat it is with some veggie curry, and chapatis.
posted by spinifex23 at 11:36 PM on May 27, 2023
posted by spinifex23 at 11:36 PM on May 27, 2023
I’ve got a jar of turmeric pickle in the fridge (Ashoka Fresh Turmeric Pickle), and it’s pretty intense — big chunks of turmeric with lots of salt, chilli, mustard and other spices — I honestly can’t decide how much I like it, but used sparingly it certainly livens up a sandwich.
posted by Bloxworth Snout at 12:01 AM on May 28, 2023
posted by Bloxworth Snout at 12:01 AM on May 28, 2023
Beware that mango pickle (not chutney) often has big chunks of the stone in it. Don't let that stop you, I happily (carefully) eat the stuff out of the jar with a spoon.
posted by quacks like a duck at 5:30 AM on May 28, 2023
posted by quacks like a duck at 5:30 AM on May 28, 2023
I'm gonna be honest that you all have only made my idea of "pickle" less clear, but MORE delicious.
Honestly, think of it like cranberry sauce at US Thanksgiving, especially the kind that some families make from whole cranberries that's more sour than sweet. It's a thick and strong-tasting mix of ingredients which you can treat like a very intense side dish, or like a topping to brighten the flavor of something bland.
Unlike cranberry sauce, Indian pickles are usually preserved in oil with herbs and spices. So from a cooking technique point of view, closer comparisons would be Chinese chili crisp and XO sauce, or Italian marinated antipasti like giardiniera, olive salad, caponata, and artichoke hearts. (Caponata is especially close, because it gets you the thick chunky texture, the sweet/sour/savory flavor, and the oil-marinated preparation.)
But if you're in the US and you aren't familiar with those things, just think strong homemade cranberry sauce and you'll at least get the idea of how to eat it.
posted by nebulawindphone at 6:27 AM on May 28, 2023
Honestly, think of it like cranberry sauce at US Thanksgiving, especially the kind that some families make from whole cranberries that's more sour than sweet. It's a thick and strong-tasting mix of ingredients which you can treat like a very intense side dish, or like a topping to brighten the flavor of something bland.
Unlike cranberry sauce, Indian pickles are usually preserved in oil with herbs and spices. So from a cooking technique point of view, closer comparisons would be Chinese chili crisp and XO sauce, or Italian marinated antipasti like giardiniera, olive salad, caponata, and artichoke hearts. (Caponata is especially close, because it gets you the thick chunky texture, the sweet/sour/savory flavor, and the oil-marinated preparation.)
But if you're in the US and you aren't familiar with those things, just think strong homemade cranberry sauce and you'll at least get the idea of how to eat it.
posted by nebulawindphone at 6:27 AM on May 28, 2023
Indian here. There's misunderstanding in some of the comments above. Despite the oil, Indian pickles are fermented (and thus generate lactic acid, like pickles elsewhere in the world).
posted by splitpeasoup at 8:28 AM on May 28, 2023 [5 favorites]
posted by splitpeasoup at 8:28 AM on May 28, 2023 [5 favorites]
As other folks have said what Indians mean by pickle is not necessarily more expansive than western meaning but just different. They’re just a category of intensely spiced and salted condiments usually made from green/raw mangoes, vegetables or sometimes meat (I’ve only had one experience with chicken pickle and while I didn’t hate it, I didn’t need a ton more of it in my life.)
If you can find a jar of Brooklyn Delhi’s products near you I would recommend them as an American made option. They make a Tomato aachar and a roasted garlic one and I find their flavors to be more nuanced than the typical imported mass produced ones (which I still enjoy as well). My favorite Indian pickles have always been home made gifts or from small producers and hard to get regularly. . . But of the major players Mother’s and Priya get my vote. Never cared much for Patak’s.
posted by Exceptional_Hubris at 1:50 AM on May 29, 2023
If you can find a jar of Brooklyn Delhi’s products near you I would recommend them as an American made option. They make a Tomato aachar and a roasted garlic one and I find their flavors to be more nuanced than the typical imported mass produced ones (which I still enjoy as well). My favorite Indian pickles have always been home made gifts or from small producers and hard to get regularly. . . But of the major players Mother’s and Priya get my vote. Never cared much for Patak’s.
posted by Exceptional_Hubris at 1:50 AM on May 29, 2023
I'm fond of lime pickle and the harder to find in North America gunda pickle. Echoing splitpeasoup, there is some confusion - Indian style pickles are fermented and preserved with oil, salt, etc. Nthng Usha's Pickle Digest , that's the gold standard in Indian pickle books. Something else you could explore is achari masala, Indian pickle spice, which can be used in dishes like Achari Chicken or Paneer.
posted by Ashwagandha at 10:58 AM on May 29, 2023 [1 favorite]
posted by Ashwagandha at 10:58 AM on May 29, 2023 [1 favorite]
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