Pickles have been a part of most cuisines across the globe for generations. The thought behind pickling was to preserve seasonal fruits and vegetables to relish them throughout the year.
According to some historical scriptures, cucumbers that are native to India were first pickled in BCE 2030. This blog will highlight the history of Indian pickles, also known as Achar, its most-loved variety, and its preferred accompaniments.
One can hardly ever imagine an Indian meal without a dollop of achar, India’s traditional pickles. Most of our cherished childhood summer breaks were spent helping grandma in pickle preparation. Right from washing vegetables, adding our favorite condiments to taking the ceramic jars out in the sun to be seasoned, we enjoyed it all.
Hence, we can proudly say that pickles are not just food but an emotion. Keeping this emotion in mind, we are sharing exciting facts about achar in this blog for all the achar lovers out there.
History Of Indian Achar
The tradition of pickle making dates back a thousand years. According to some historians, pickles were first made in Persia, where fruits or vegetables were preserved in salt, vinegar, honey, or syrup to last throughout the year.
However, some studies also suggest that the preparation of pickles dates back to BCE 2030 in the valleys of the Tigris River.
Similarly, some Indian scriptures mention the presence of pickles in India around the 17th century. As pickles have a longer shelf life, they were generally used by traders, soldiers, and travelers as a curry substitute during long journeys.
Must-Try Types of Pickles In India
Did you know that the recipe and ingredients of achar change from region to region depending on the availability of fruits, vegetables, and Indian condiments?
As summer is the best season for pickling, most pickles include summer fruits and vegetables like lime, raw mango, gooseberries, chilies, local berries, and more.
Furthermore, root vegetables like onions, carrots, beetroots, turnips, radishes, garlic, ginger also make tasty and delicious pickles.
Below are some traditional Indian pickles you must-try
- Mango Pickle (Aam ka achar)
- Gooseberries Pickle (Amle Ki Launji)
- Himalayan Lingri Pickle (Lingri Ka Achar)
- Fermented Soya Bean Cakes (Akhuni Achar)
- Rajasthan’s Local Berry Pickle (Kair Ka Achar)
- Dried Red Chili Pickle (Lal Mircha Ka Achar)
- Mustard and Mango Pickle (Kasundi)
- Carrot Pickle (Gajar Ka Achar)
- Carrot Chilly Pickle (Mirchi Gajar Ka Achar)
- Green Chilly Pickle (Hari Mirch Ka Achar)
Benefits Of Indian Achar
- Help in the growth of probiotic bacteria in your gut
- Increases the supply of antioxidants in your diet
- Pickles are known to boost our immune system
- Help increase hemoglobin levels in your blood
- Refreshes the palate and improves the secretion of digestive enzymes
3 Best Indian Pickle Combinations
Daal + Rice + Mango Pickle
This combination of Indian dishes is comfort food that instantly uplifts your mood.
Methi Thepla + Green Chilly Pickle
The apt breakfast or mid-meal snack combo that soothes those hunger pangs.
Paratha + Carrot Pickle
Whether it is green chili or red chili, aloo paratha tastes best with both these pickles. Give it a try and discover the awesomeness of this combo.