Pickles – Beyond The Bottle
Indian pickles are a category of food all on their own. And few Indian meals are complete without a spoonful.
While they’re commonly used as a condiment to complement flatbread and rice – a concentrated flavour bomb that perks up the carbs on a plate – there are plenty of other ways you can use Indian pickle or achar.
Here are our top 5.
Dip: Mexicans have salsa, Americans have Buffalo dip – and we have pickle! Smoother pickles (like chhundo and gorkeri) can be used as-is or combined with sour cream or Greek-style yogurt to make a spicy dip. And chunkier pickles (like avakaya and garlic pickle) can be paired with crackers or lavash to replace your run of the mill chip and dip.
Marinade: The next time you’re looking for a quick meal, marinate lean protein – like chicken breast – with a spoonful of pickle and yogurt.
Achari chawal or pickle-rice: Don’t have time to make biryani, pulao or tomato rice? Toss day-old cooked rice with a basic Indian tempering of mustard seeds and cumin, some chopped veggies and spoonful of pickle.
Here are our top 5.
Dip: Mexicans have salsa, Americans have Buffalo dip – and we have pickle! Smoother pickles (like chhundo and gorkeri) can be used as-is or combined with sour cream or Greek-style yogurt to make a spicy dip. And chunkier pickles (like avakaya and garlic pickle) can be paired with crackers or lavash to replace your run of the mill chip and dip.
Marinade: The next time you’re looking for a quick meal, marinate lean protein – like chicken breast – with a spoonful of pickle and yogurt.
Achari chawal or pickle-rice: Don’t have time to make biryani, pulao or tomato rice? Toss day-old cooked rice with a basic Indian tempering of mustard seeds and cumin, some chopped veggies and spoonful of pickle.
Dynamite grilled cheese: If you’re looking for a way to add oomph to your grilled cheese – smear a spoonful of a smoother achar on each slice of bread before adding your cheese.
Stir-fry: Indian pickling involves oil… and plenty of it. The pool of oil that’s left over is kitchen gold – so don’t throw it down the drain! You can use a spoonful as your cooking fat. It’s got colour and a melange of flavour from the other ingredients it shared space with, so it’s bound to perk up grains, vegetables, beans or protein.