A beautiful Punjabi pickle
Pickles are ubiquitous in India. Spicy green chilli pickles, Mango Pickles with Cardamom and Fenugreek, yellow Cauliflower pickle, even Quince Pickle and Cumquat Pickles. You name it, every Indian household will have big jars filled with freshly made pickles sitting in the sunshine. This is a method commonly used to develop the flavours of the pickle and let them mature.
Making Indian pickles is so simple. Some are pickled in oil, some in an acid, like vinegar, or lemon or lime juice. They may take some time to allow the flavours to develop, but all good things take time.
Oil style pickles are common in North India, and salt and oil play important parts in the pickling process. Salt adds to the flavour, draws moisture out of the vegetable and inhibits bacterial growth. Oil acts as a barrier and keeps the vegetables moist. Different oils produce different tasting pickles.
Today’s pickle is a beautiful crunchy carrot pickle, made mustardy with the use of mustard oil and mustard seeds.
Are you after other Carrot Recipes? Try Carrot Rice, Cumin and Ginger Glazed Carrots, Carrot Thoran and an interesting Carrot Curry with Crumble.
Are you looking for Pickles? Try Pickled Okra, Pickled Jicama, and Pickled Cumquats.
Have a look at other Carrot Pickles, and all of our other Pickles – our Chutneys too. All of our Carrot dishes are here. Or browse our Indian recipes, and explore our Mid Spring recipes too.
Continue reading “Gajar ka Achaar | Mustardy Carrot Pickle”
Serve with rice and a dollop of ghee
Andhra Pradesh is well known for its chutneys, and for the love that Andhra people have for their chutneys. Called pachadi, the chutneys are not to be confused with the pachadi dishes from Tamil Nadu, which are generally yoghurt based like a raita. An Andhra Pachadi is more like a Tamil Thogayal. I hope that clears the confusion.
Andhra Pachadis are ground vegetables and spices, made to be eaten with rice and a dollop of ghee. But you can use them in sandwiches, stirred into yoghurt, or with snacks, chapatti, idli or dosa.
This is a Spinach Andhra Pachadi, and you have never tasted spinach so delicious. Spicy from red and green chillies, and cooling from the ground sesame seeds, it all comes together into an awesome dish.
Are you after similar recipes? Try Spinach Thogayal, Green Chutney, and Coriander and Coconut Chutney.
You can see our Tamil Pachadi dishes here and here, and our Andhra Pachadi dishes here. Or browse all of our Spinach recipes and our Indian dishes. You might also like to explore our Early Winter recipes.
Continue reading “Andhra Spinach Chutney | Palakoora Pachadi”
Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy. A commonly known bharta is Baingan Bharta (Eggplant Bharta).
This recipe uses tomatoes and it is amazing. It is great as a dip, served over rice, used as a sauce, or as an accompaniment to any curry. It can be served with dal-rice, kitchari or stuffed parathas. It also goes well with Chapatti, Roti. It has the best taste!
Looking for Bharta recipes? Try Baingan ka Bharta.
Perhaps you are looking for other Punjabi dishes. Try Kohlrabi Subzi, Potato and Eggplant Curry, and Urad Dal with Tomatoes.
It is Tomato recipes that you are after. Try Potatoes Baked with Cumin and Tomatoes, Greek-Indian Tomato Pakoras, and Baked Tomato Pasta Sauce.
See all of our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes. See Tomato recipes here. Or simply explore all of our Punjabi dishes, our Indian dishes and our Early Autumn recipes.
This recipe can be frozen without the tadka – browse other Autumnal ways of preserving for Winter here.
Continue reading “Tomato Bharta | Roast Tomato Side Dish or Chutney”
This is one of the ubiquitous chutneys of India, made with Mint and/or Coriander, and served with so many snacks, used in sandwiches and slathered onto street food. India has a glorious tradition of mishing and mashing things together to make the most inspired chutneys, and other dishes such as Bhartas.
Use it as a spread or a dip. It goes well with Pakora, Samosa, Chole, Potato Chips, Vadapav, Bhel, Dhokla, Chaat and Snacks, and so much more. Make your own – store bought lacks the beautiful freshness of home made. Use it in inspired ways too – in Salad Dressings, drizzled over grilled cheese and toast, and stir into yoghurt for dips and dressings.
Are you looking for Indian Chutneys? Try Tamil Spinach Chutney, Andhra Spinach Chutney, Coriander and Coconut Chutney, Apricot Chutney and Ginger Coconut Chutney.
What about some more Coriander or Mint recipes? Try Zhug (an amazing Coriander Puree), Coriander Paste, and Mint Paneer.
Want more? Browse all Indian Chutneys, and explore all our Coriander recipes and Mint recipes. All of our Indian Recipes are here. Or simply take some time with our Easy Early Autumn recipes.
Continue reading “Green Chutney | Indian Mint and Coriander Chutney”
Hot, tangy, sweet, salty. The perfect quick pickle.
Such a simple dish, but an amazing accompaniment to South Indian food. This is ubiquitous in South Indian cafes and restaurants, and at home. It takes about 2 minutes to make, and will keep in the fridge. Don’t just save it for Indian food, use it in any way you desire. In salads, sandwiches, wraps, for example.
Are you looking for Onion Salad recipes? Try Onion Strings Pickled Salad, Caramelised Onion Salad with Bitter Greens and Pine Nuts, and Cucumber and Red Onion Salad with Mustard, and Battered Onion Rings.
Similar Quick Pickles include Quick Carrot Pickle, and Carrot and Kombu Quick Pickle. Also try this Gujarati Carrot Pickle.
Are you after Indian Salads? Try these different versions of Kosumalli, Sundals and Pachadis.
Other Onion Salads include Caramelised Onions and Greens Salad.
You might like to explore other Onion Salads, and all of our Onion recipes, or simply browse our Salads. Our Indian Pickles are here, and all of our Indian recipes are here. Explore our Indian Essentials. Or check out our Early Spring recipes.
Continue reading “South Indian Onion Strings Pickled Salad”
Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.
This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.
Try these recipes too: Spinach Pachadi, Carrot Pachadi, Boohdhi Pachadi, and Cucumber Pachadi.
If you would like some more ginger in your life, try this tea, Pickled Ginger, and a Ginger and Garlic Soup.
Take some time to browse all of our Pachadi dishes, all Yoghurt dishes and all Ginger dishes. Or explore our Late Summer dishes.
Continue reading “Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney”
A South Indian cooked Chutney, a smooth puree with spices that intensifies the flavour of the main ingredient.
Indian Chutneys are spicy, sweet or sour condiments that add variety and flavour to a South Indian meal. They bring out the very essence of the ingredient being used, intensifying the flavour and enhancing it with the spices used. They are eaten at most days in a South Indian household. This is a cooked chutney – spinach is steamed until cooked and then pureed with fried mustard seeds, chilli, a little dal and curry leaves.
Cooked chutneys will last several days to a week, and can be frozen successfully. Although traditionally eaten with rice and Indian dishes, they can be used in a variety of ways including in spreads, dips, sauces and dressings. Or like me, you can eat it by the spoonful. This tastes so exceptionally spinachy.
Are you looking for Indian Chutneys? Try Andhra Spinach Chutney, Coriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.
You might prefer to browse our other Indian Chutneys, and all of our Indian recipes. Our Spinach recipes are here. You might also like to explore our Mid Autumn recipes.
Continue reading “Spinach Thogayal | South Indian Spinach Chutney”
A fresh South Indian Chutney made from pureed coconut and coriander.
This is a simple Indian chutney. There are three varieties of chutney: fresh chutneys, cooked chutneys, and dry chutneys. Fresh South Indian chutneys are smooth purees made from uncooked ingredients, perhaps seasoned with a tadka of mustard seeds, dal, and curry leaves. They are best freshly made, but they stay good for a couple of days if refrigerated. Made from raw ingredients this type of chutney is unlike most other dishes which have at least some degree of cooking.
Chutneys add zing to a meal and are an essential part of a South Indian meal time. They can be prepared with a limitless variety of ingredients.
Are you looking for chutneys? There are a range of Eastern and Western Chutneys here and here. Browse our Coriander dishes here and here. Or explore Indian recipes here.
Continue reading “Coriander and Coconut Fresh Chutney”
Fragrant and wonderful, this chutney is great when ripe fruit hangs from the trees. At other times, used dried apricots.
This is outstanding chutney, especially when the apricots are tree-ripened, sweet and fragrant. For those of us resorting to fruits sold at supermarkets or corner grocers, look for barely ripened fruit with a fragrant smell. If they are absolutely without smell, use dried apricots which require an overnight soaking in lime juice and water and a slight increase in cooking time.
This is from Lord Krishna’s Kitchen. It is sharp, tangy and sweet at the same time. Make it the star of the meal, even though it is a chutney. It’s strong flavours should not have to compete with other dishes.
Are you looking for Indian Chutneys? Try Andhra Spinach Chutney, Mint and Coriander Green Chutney, and Roast Tomato Chutney.
You might also want to try Cumquat Chutney, and Baked Apricots with Honey and Orange.
You might prefer to browse our other Indian Chutneys, and all of our Indian recipes. Our Apricot recipes are here. You might also like to explore our Mid Summer recipes.
Continue reading “Khumani Chatni | Apricot Chutney | Indian Style”
A hot, sour, oily, bitter Indian pickle, Punjabi in style.
Aachar is a spicy Indian pickle. It varies from place to place, from home to home. If you check your local Indian grocery you can see a multitude made from almost everything that you can imagine. You will have heard, no doubt, of mango pickle or lime pickle — these are very popular. But take any ingredient of the plant variety and I guarantee that there is a pickle made from it.
Quince (our hard sometimes gritty, always sourish fruit) is not well known in India, as far as I can judge. The Indian Quince is quite a different fruit altogether.
Recently given a wealth of quinces, jam was made, and two batches of quince pickle. It is hot, sour, oily, bitter — that lovely combination of Ayurvedic tastes — and is sort of Punjabi in style.
We have other Quince recipes too. Try Quince Jam/Jelly, Quince Paste, Afghani Quinces with Split Peas, and Slow Cooked Sweet Spiced Quinces.
You might also like to try Gujarati Carrot Pickle, Pickled Cumquats, Pickled Cumquats, or Ginger-Garlic Paste. Some others to try are Pickled Lemon Slices, Semi Dried Tomatoes with Pomegranate , Tomato and Chilli Jam, or Zucchini Pickles in Oil.
Or browse all of our Quince recipes, and Pickle recipes, and you might like to read about Autumn Preserving. Our Indian Pickles are here and all of our Indian recipes are here. Explore our Indian Essentials and our Mid Autumn collection of dishes.
Continue reading “Quince Aachar | Quince Pickle”
Vibrant in colour and tangy in flavour, these are a great addition to salads, soups and other dishes.
It is an exciting time when Cumquats (Kumquats) are in season. Each year, Cumquat Marmalade is made. And then attention turns to Cumquat pickles.
This is an Indian style pickle. Sometimes we make other pickles with cumquats, jar after jar of orange fruits in a spiced vinegar and sugar solution. This recipe, my favourite, is pickled in lemon juice and salt. We never tire of them, serving them with all Indian dishes, with plain rice or vegetable rice, in salads, in dishes being cooked a la grecque, and in any other way we conceive of using them.
Are you looking for Cumquat recipes? Try Cumquat Olive Oil, Cumquat Chutney, and Easy Pickled Cumquats.
Similar recipes include Gujarati Carrot Pickle, and Quince Aachar.
We have more Cumquat recipes, so browse our collection. Our Indian Pickles are here and all of our Indian recipes are here. Explore our Indian Essentials. Or look through our recipes for preserves. Our favourite is Cumquats in Gin. Find inspiration in our collection of gorgeous Early Spring recipes.
Continue reading “Pickled Cumquats | Pickled Kumquats”