11 Pickles that Can Complement Every Indian Meal

Mango pickle, aka Mavidi avakay, is the most popular one among the family of pickles. Mango pickle can be made into three different types based on the kind of taste you require. It can be sweet, tang,y, or spicy. Sweet mango pickle is made using jaggery, salt, chili powder, mustard powder, turmeric, asafoetida, fenugreek seeds, and oil. For a tangy tinge, vinegar is added instead of jaggery.

Gongura pickle is made using the leaves of the Gongura plant, which has a tart flavor. It is packed with nutrients, vitamins C, B6, iron, etc. Gongura pickle is generally made on a small scale as compared to mango pickle. It can be very quickly made on the stove in 30 min. Red chili, asafoetida, fenugreek, oil, salt, and gongura leaves fried and blended make the dish. It is excellent in taste as it has a tarty twist.

Tomato pickle can be made to last long or even simply made temporary that can stay for weeks. The primary ingredient of the pickle is tomatoes. Garlic, tamarind, onion, etc. are added to the essential pickle ingredients on the taste and type of pickle requirement. As tomatoes are rich in beta carotene and vitamin C along with many vitamins, it is great to eat with chapati, dosa, rice, or idly.

Lime pickle’s main ingredient being lime is the best source of Vitamin C. It both is delicious and effortless to make. It is said that lime helps in weight loss and reduce stomach problems. Lemons are cut and dried in the sun with their juice extracted and used in the making. It is a yummy alternative to tomato pickle.

Amla or gooseberry pickle is again a tarty flavored pickle that is so mouthwatering. It is made using cut amla pieces, dried, and with their juice extracted. Amla is proven to be the best medicine for hair. It is also suitable for the skin.

Mixed vegetable pickle is one dish that can be made irrespective of the season. It is super nutritious as it contains different varieties of vegetables. It is usually a tarty spicy pickle but might be available in lesser tart flavors depending upon the sellers. The veggies that are typically added are cauliflower, carrot, mango, tomato, and lime.

Coriander pickle is more of a developed recipe. This is one of those recipes that can be made to last longer or consumed immediately without storage. This is made using coriander as the primary ingredient mixed with all the regular pickle ingredients. Since coriander contains all the necessary vitamins, fiber, manganese, iron, etc., coriander pickle is an excellent choice to eat with rice.

Ginger pickle is a delicious choice to pair with hot dosas and similar tiffins. It is a popular dish in South India. To complement the bitter taste of ginger, sugar, or jaggery is added. This blend of two different tastes gives the pickle an extraordinary flavor. Tamarind is also added to the crushed ginger jaggery paste. Altogether, it feels like heaven in a jar!

Garlic pickle is again a fresh blend of sourness, bitterness, yet mouthwatering tastiness. Garlic is one with gifted abilities to cure common cold, cough, and sore throat.

Mint pickle has the best-energizing aroma that will give you a heads up to boost your spirits. Along with the tempering dal, sugar, tamarind, and lemon is added to the dried mint leaves to make a long-lasting pickle. Since it helps in digestion and has anti-inflammatory properties, it is the right choice.

Chili pickle is a dish native to Rajasthan. Mustard, jeera, coriander, fenugreek powders together form the binding agent to complement chilis. Ginger is also added, while mustard remains the most crucial ingredient to fix spiciness. Chili pickle rejuvenates your mood and gives a kickstart to your day!