Indian cuisine is famous across the globe for the use of exotic spices which are exclusively found in India and pickles have an important place in Indian cuisine. Pickles doubles the taste of food adds a spicy flavor and palatable to eat. Pickle serve as food flavorings adding desired piquancy through combined action of fruit acid, salt and condiments.
Pickles in India are of three basic types: those preserved in vinegar; those preserved in salt; and those preserved in oil. In India, oil is a popular medium used for pickling. The process of pickling is one of the best ways to preserve a food item. Once preserved, the pickled food will not need refrigeration, and so it travels well, making it ideal for long-distance journeys.
History of Pickles
Pickles are an integral part of Indian culture and it is believed to be more than 4000 years old. Known by various names across the country – Uppinakaayi in Kannada, Pachadi in Telugu, Urukai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Athanu in Gujarati and Āchār in Hindi – pickle making, as a tradition, goes back thousands of years. According to the New York Food Museums’ Pickle History timeline, cucumbers that are native to India were first pickled in BCE 2030 in the Tigris Valley..
Pickle and Thokku both are used as condiments, but prepared in a different way.
From selecting the right raw materials to carefully preparing the ingredients, from assembling the pickles to adding spices and then waiting for the pickle to be finally ready – a lasting memory of childhood vacations is that of helping our grandmothers make āchār. Those big ceramic jars filled to the brim with fresh pickles sitting under the sun on terraces evoke memories of carefree holidays. No meal is complete without a spoonful of the sweet, sour, spicy and mouthwatering Indian pickle. Mustard oil is most widely used oil in India for pickling due to its amazing properties. Mustard Oil is a natural preservative and thus it best to pickle with mustard oil. The traditional way of preparing long-lasting pickles in the oriental style uses ingredients such as salt, oil, and dry chili powder mixed with condiments. These ingredients are added according to set proportions.
Pickles are generally prepared with tangy vegetables like mango, lemon or even with ginger, garlic, green chillies and even with mixed vegetables. Basically, the vegetables are cut and mixed with lots of salt, chilli powder and other spices like fenugreek powder, mustard powder, turmeric, which the pickle calls for. And left for several days, except for shaking one a day or so. As days go by, the vegetables tend to leave out water, shrink, at the same time absorb salt and all the spices added and be ready to be consumed. Longer the vegetables are soaked , the tender and tastier they become. Finally heated oil is drizzled on top of the pickle (with or without tempering). It doesn't involve much cooking other than heating the oil.
Thokku calls for some detailed sautéing work to be done, and are generally made with herbs like mint, coriander leaves, or curry leaves etc. Oil is added, and the required ingredient is sauteed till it shrinks and is almost completely devoid of moisture along with chillies and tamarind (most of the thokku call for those two ingredients). And it is ground into a fine or coarse paste with very less water if possible. The lesser the water added, the more the shelf life is. Also the shelf life is more if oil is used more.
SHASTHA FOODS BRING YOU A WIDE RANGE OF HOMEMADE TASTE THOKKUS AND PICKLES - PURE AND NATURAL TASTE DIRECT FROM THE GRANDMAS KITCHEN. WE CONNECT YOU WITH YOUR ROOTS
MANGO THOKKU - Mango Thokku can be had with curd rice for a light lunch, or can be spread on toasted bread for a quick breakfast. Raw Mango thokku is also used as an accompaniment to rice and Sambar.
MANGO GINGER THOKKU - An south Indian accompaniment made with mango ginger, a variety of ginger which has mango flavour, looks like ginger. This thokku goes well with curd rice, rasam rice and idli, dosa, parathas too.
CUT MANGO PICKLE - Spicy, hot & tangy raw mango pickle made in a South Indian Style with pickling spice powders. Serve with rice, paratha.
NARTHANGAI PACHADI- Narthangai means citron and this is a tamarind based gravy. Truly heavenly when tasted this pachadi is served with dosa or curd rice. Citron has amino acids, vitamins, ascorbic acid, glutamic acid etc.
MANGO AVAKKAI PICKLE- This Pickle is a spicy and delicious pickle which is packed with flavors from mustard, chillies and garlic. This simple and yet delicious pickle makes a great accompaniment to go along with dosa, hot rice, cheela and even parathas.