The making of pickles can be traced as far back as 2030 BC, nearly 4000 years ago, during the Mesopotamian civilization. Ancient records were found depicting the process of picking cucumbers from the fields of the Tigris Valley in order to use them in the manufacturing of pickles.

Indian thought and culture would be incomplete without involving the discussion of Stuffed Green Chilli Pickle. In our country, cuisines form a huge part of the assimilating culture in meals, selecting the genre of food from various states that differ in their regional preferences. Pickles, too, form an important part of these cuisines, fulfilling the desire for a tangy aftertaste and appetizing the major meal at hand. If you are an Indian, you must have heard of the popular folklore of grandmas hiding away their jars of achaar so that their grandson or granddaughter doesn’t steal them. Such is the innocent love involved in the likeness towards pickles right from childhood in our Indian culture.

This article will take you to the series of pickles found in India, in accordance to the varied tastes preferred by the states, owing to their regional parameters.

Different Types of Pickles

• Kolhapuri Thecha: A delight of Maharashtra, Kolhapuri Thecha is a pickle that is generally served with millet flatbread(bhakri). It is made spicy either by using fresh green chilies or dry red chilies. Components like pepper and garlic are already present. One can add salt, lemon juice and cumin to enhance the taste of the pickle and best it with bhakri, paratha and samosas, etc.
• Banana Flower Pickle: This traditional delight hails from the southern part of India. In the preparation of this pickle, the flower from banana trees is used. The flowers, after plucking, are first cleaned, chopped and marinated in salt, red chilli powder and other spices. This type of pickle is helpful in reducing inflammation and also helps in digestion.
• Chilli Pickles: Both red and green chillies are employed in the making of these pickles. Both chillies are rich in nutrients and minerals that aid in the processes of digestion and regulating the metabolism of the body. Green chilli has capsaicin in it, which is beneficial for the thermal heat generated in the body. It also reduces weight, aiding in the burning of fats. Green chillies are rich in vitamins A, B6 and C provide immunity to the body against disease-causing germs and also reduce inflammation. Red chillies have a constitution of Vitamin D and beta-carotene, which maintains the health and glow of the skin. Being rich in iron, it has properties that help in digestion and also speed up body metabolism. Stuffed Green Chilli Pickle and even Red Chilli Pickle can be found in stores, contained in a huge jar.
• Lemon Pickle: This comes with a tangy, sour aftertaste due to the lemons added in the pickling process. Lemon is a citrus fruit and is thus rich in Vitamin C, improving the digestive system and raising immunity. It can be served with rice, bread or any other staple food according to one’s preference.
• Garlic Pickle: This type of pickle comes with the additional benefits of garlic. Garlic pickle is a famous additional spice to combine with Indian dishes and cuisines. In the preparatory process, pickling oil is infused with garlic cloves to produce a pickle that can be served with rice, dal, sabzi and other various foods. Garlic has antibacterial properties, making the consumption of garlic pickle an interesting addition to meals.

Why should you try out almost all the varieties of pickles?

India is the hub of cuisines and innovative dishes when it comes to satisfying the tummy. Pickles have been very popular and an all-time favorite for people who like to add the spice of a tangy crust to their taste buds. With numerous fruits and vegetables being used in the production of pickles, the aroma and spice add to the ever-growing popularity of the additional increment to layers of tastes.