Indian Pickles Cheatsheet

Model recipes :

Indra’s red chili pickle, would last longer if vinegar is used to wash chilies instead of water, and the lemon juice is warmed before being added.

Divya’s Tomatillo pickle is a fine example of sticking true to the spirit of a recipe. Though her tomatillo pickle uses a ‘foreign’ ingredient, it will be no doubt accepted as an authentic Indian pickle.

Sireesha’s Andhra mango pickle. mixes the spices with the oil first and this paste is mixed in with the mangoes. The oil film would delay absorption of salt & spices by mango. A faster way would be to mix in salt with the mango pieces and wait for a couple of days so that the juices are drawn out and then mix in the spices, wait for a couple of days till they get absorbed and lastly to mix in the oil. Again, washing mango in vinegar instead of water would help getting a longer shelf life.