This is a list of common Indian pickles, which have a wide range of flavours and textures. Pickle is called Achaar (अचार) in Hindi, Urugaai (ஊறுகாய்) in Tamil, Uppinakayi (ಉಪ್ಪಿನಕಾಯಿ) in Kannada, Ūragāya (ఊరగాయ) or Pacchadi (పచ్చడి) in Telugu, Lonache (लोणचे) in Marathi and Konkani, and Athanum (અથાણું) in Gujarati. Indian pickles are generally pickled with oil, vinegar, lemon juice, or water.[1] Indian pickles are often made into fresh relish and chutney,[2] which provides additional flavours to food. Many types of foods in Indian cuisine are pickled, such as[1][3] mangoes,[3] gooseberries, and lemons.[3] Some Indian families have family recipes for pickles and chutney, passed down through generations.[1]
- ^ a b c Jaffrey, Madhur (1973). An Invitation to Indian Cooking. Knopf; distributed by Random House. pp. 225–228. ISBN 9780307957856. Retrieved April 20, 2012. ISBN 0394481720
- ^ Skrabec, Quentin R. (2009). H.J. Heinz: A Biography. McFarland & Co. p. 120. ISBN 9780786453320. Retrieved April 19, 2012. ISBN 9780786441785
- ^ a b c Sahni, Julie (1980). Classic Indian Cooking. Morrow. pp. 445–450. ISBN 9780688037215. Retrieved April 19, 2012. ISBN 0688037216