Pickles from India to USA:

Indian meal is complete without that little amount of tasty pickle. With wonderful memories of grandmother’s freshly made mango pickle in a big jar and the entire house spreading its salty, tasty aroma, here come more types of mouth-watering pickles.

A South Asian pickle, known as achar, is a pickled food, native to the Indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various Indian spices.

Lemon Pickle:

The sourness of the lemon spreading throughout the mouth is something you want to have with the sweet curds and white rice. It gives an immense tummy filling satisfaction by the end of the plate. For this, all you need is lemons cut into pieces, turmeric, crystal salts and the right procedure to make it. 

Raw Mango Pickle:

Unlike the ready-made mango pickles from plastic jars, freshly made raw mango pickles are totally worth the wait for mango season. You would want to eat just the mango pickles while licking your fingers.

No wonder these pickles are the first ones to be empty in the jar. They taste the best when pieces of hard, raw mangoes are marinated with salt and turmeric powder, let to settle for a day or two. 

Carrot Pickle:

Pickle usually gives the idea of spicy side dish along with the main courses. Since carrot is usually sweet or not-so-sweet vegetable, the specialty of carrot pickle lies in the making of it. 

A typical Andhra style carrot pickle is spicy, hot and slightly tangy that comes with lemon juice. 

Tomato Pickle:

The ripe tomatoes are mainly cooked along with mustard powder and the Indian masalas give the exact taste that an Indian wants to experience. Tomato pickles are always a great commercial market to the pickle companies. You will love it!