In India, no meal is full with out some achaar (pickle) on the facet. Whether it is for lunch or dinner, we’d like this accompaniment with all our meals. The quantity of flavour that achaar provides to any dish is what makes it so cherished. Aam ka achaar, nimbu ka achaar, mirchi ka achaar, and amla achaar are a number of the hottest ones. Now, we’re not saying that we do not love them, however having them regularly can develop into fairly boring and monotonous, do not you suppose? You’ll be shocked to know that there’s a complete number of achaars that you simply most likely have not ever heard of. It will not be a foul concept if we stepped out of our consolation zone a bit of and explored these distinctive achaars and gave them their due credit score as nicely. Starting from the northern areas of the nation and shifting down South, let’s start our exploration of those lesser-known pickles.
Here Are 6 Lesser-Known Indian Pickles You Must Try:
1. Gandal Ka Achaar – Punjab
Gandal (mustard greens) ka achaar is a standard Punjabi pickle. To make this achaar, the stalks of mustard greens are pickled proper earlier than the seeds are harvested for producing mustard oil. It is kind of flavourful and will be paired with a wide range of dishes.
Also Read: 5 Lesser-Known Indian Cuisines Every Foodie Must Try
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2. Chana Methi Achaar – Gujarat
You should’ve had chana in a curry or sabzi, however have you ever ever had its pickle? This chana methi achaar could sound shocking to you, nevertheless it’s really fairly well-liked in Gujarat. Made with chickpeas, methi (fenugreek), and varied different spices, preserved with mustard oil, this distinctive achaar will certainly delight your style buds. If you occur to be in Gujarat, do not miss the chance to do this pickle.
3. Kolhapuri Thecha – Maharashtra
If you are a fan of spicy achaars, then this Maharashtrian Kolhapuri Thecha is unquestionably price a attempt. It is made with Kolhapuri pink chillies, that are identified for his or her sizzling and fiery flavour. The addition of peanuts provides an fascinating crunch to it. You can pair it with paratha, dal, and even rice; the selection is all yours. Once you do this achaar, it will develop into your go-to favorite for occasions while you really feel like including a kick of spice to your meals. Click right here for the whole recipe.
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4. Topa Kuler Achaar – West Bengal
Another lesser-known achaar you should attempt is Topa Kuler from West Bengal. This achaar is made utilizing the kul (jujube) fruit and is considerably like plum chutney. The berries are infused with jaggery and a few spices, which give them a candy and tangy flavour. It is a staple in Bengali households and is popularly made on the day of Saraswati Puja. Topa Kuler makes an excellent accompaniment to serve with rice and curries.
Also Read: Make Your Meals Super Delicious With This Himachali-Style Galgal Ka Achaar
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5. Banana Flower Pickle – Assam
Banana flower pickle hails from the state of Assam. As the identify suggests, this achaar is made utilizing the flowers of the banana plant, that are pickled with flavourful spices. Apart from being an absolute deal with for the style buds, additionally it is filled with a number of well being advantages as it’s wealthy in iron and calcium. So, if you wish to attempt an achaar that mixes each well being and style, it is best to positively give this one a attempt.
6. Chemmeen Achaar – Kerala
If you are a non-vegetarian who enjoys meat even in pickles, look no additional than this scrumptious Chemmeen Achaar from Kerala. The phrase ‘chemmeen’ interprets to prawns within the native language, and is the principle ingredient of this achaar. It is usually served alongside steamed rice, curries, or flatbreads and can certainly be a deal with for all of the prawn lovers on the market. Go forward and check out it your self now.
Now that about these distinctive achaars from throughout the nation, it is time to experiment a bit of and deal with your style buds to one thing new. Give them a attempt to share your favorite achaar within the feedback beneath.
Source: meals.ndtv.com