While the exact origins and development of Indian pickles are not known, literary works provide some clues. The Linga Purana by Gurulinga Desika in 1594 CE describes a pickling method quite similar to traditional Indian techniques.
The famous traveler Ibn Battuta also mentioned pickles being available during the Mughal Period, confirming their use in India several hundred years ago. With their unique flavors, spices, and methods, Indian pickles are loved by people worldwide. The ancient origins and continued popularity across centuries demonstrate how pickles are deeply rooted in Indian cuisine and culture.
Pickles in Indian Family
Pickle, or aachar, is always on the table for every Indian family at dinner and lunch. This shows pickles are an essential part of every Indian meal, enjoyed for their tangy-sour flavor and memorable taste. Pickles are known by different names across Indian states. Most pickles in India are homemade by grandmothers and mothers, though there are now many commercial pickle manufacturers too.
Eating pickles is a fond memory from childhood for many Indians. The pickle jar was always present at mealtimes. Kids would ask for an extra helping of their favorite pickle to liven up dal or rice.
Health Benefits of Pickles
With its impressive range of benefits, it's no wonder pickled foods are valued in Indian cuisine. They can provide a healthy complement to meals, while their tangy zing livens up flavors.
Improve digestion - It contains probiotics which promote gut health and improve digestion.
Boost immunity - Antioxidants and vitamins in pickles help boost the immune system.
Reduce muscle cramps - The presence of electrolytes can help prevent muscle cramps, making them a good post-workout snack.
Support bone health - They are a source of vitamin K which is important for maintaining strong, healthy bones.
Help manage blood sugar - Vinegar-based pickles can help regulate blood sugar levels in people with diabetes.
Promote weight loss - Low in calories, they can be a tasty, low-calorie snack for those trying to lose weight.
Variety in Pickles
Exploring new varieties can add nutrition as well as excitement to your plate:
Amla Pickle - With a unique sour, tangy taste, amla or Indian gooseberry pickle also provides antioxidants and vitamin C to boost immunity. Its long shelf life allows enjoyment all year. Amla is often mixed with other vegetables like carrots, cauliflower, and chilies. Regional recipes use local spices like fenugreek, fennel, or nigella seeds. Amla's naturally high vitamin C content is preserved through the pickling process.
Gongura Pickle - This tangy-sour pickle from Andhra Pradesh uses sorrel leaves. It complements rice, roti, or curries. Gongura pickle is gaining popularity for its great taste and health benefits. Gongura leaves have high iron, vitamin A, vitamin C, and oxalic acid. The pickling process maintains these nutrients while infusing the signature sour taste.
Garlic Pickle - Used for centuries in Indian cuisine, garlic pickle combines spicy, tangy garlic cloves and pickling oils. It pairs well with rice, dal, roti, and more. Garlic provides antibacterial benefits. Raw garlic becomes mellower and tastier through pickling. Spice mixes vary across regions, with ingredients like mustard, fenugreek, curry leaves, and chili powder.
Red Chili Pickle - Sun-dried, spicy red chilies are pickled with cumin, mustard seeds, and spices in this version. Carefully selecting the ripest, spiciest chilies is key. The pickle complements rice, curries, and bread, for those who like heat. Chili pickles balance the burn with a touch of sweetness, usually from jaggery or sugar. Oil helps spread the heat around.
Lemon Pickle - Tangy, flavorful lemon pickle comes in sweet or savory varieties. High in vitamin C, it boosts immunity and digestion. Lemon combines with spices and oil, customizable to taste. It complements rice, bread, and other dishes, whether sour, spicy, or sweet. Lemons are often paired with ingredients like garlic, chili, fenugreek, curry leaves, or mustard seeds. Regional recipes craft unique blends of sweet, sour, and spicy.
Pickle Manufacturing in India
Previously made at home, busier modern lifestyles have reduced homemade pickle production. Many commercial manufacturers have emerged in India to meet demand. Pachranga is an excellent Indian achar producer, making fresh, tasty, hygienic pickles in various sizes and varieties.
With expanding reach, Indian Achar Manufacturers aim to share cherished regional tastes with a wider audience. Manufacturing innovations maintain product quality and safety while scaling up. Machines assist with sorting, cutting, blanching, and packing. Automation ensures consistency across batches. With traceability and quality control, reputable pickling companies have enabled Indians to enjoy their favorite achars without the work of homemade pickling.
