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Chutney & Achaar

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It is hard to imagine an Indian plate without a spoonful of Achaar (pickle) or chutney (dip), whether it is a vegetarian or a non-vegetarian meal. They not only multiply your taste experience, but many of them also offer a range of health benefits.

These finely spiced Indian side dishes are suitable for every palate in taste, texture, and color, whether spicy, sour, salty, or sweet. Chutneys and pickles take a very prominent place on every thali (a large round metal plate traditionally used to serve a selection of different dishes).

Chutney is a side dish that is a staple in all states. From North India's Mooli-Ki-Chutney (radish chutney) or pudina chutney (mint chutney), to Gujarat's garlic chutney, Maharashtra's tilkoot from black sesame, or South India's selection of coconut, onions, or gongura (kenaf) to Nagaland's famous fish chutney. No matter which state you are in India, the ever-popular chutney will always accompany you.

Chutneys can be divided into two basic categories. The fresh chutneys, which are mixed with fresh ingredients and spices, such as coriander and mint, are not cooked. The cooked chutneys are simmered over low heat until all the flavors are well blended. While chutneys are enjoyed and eaten in almost every household across the country, their taste is as diverse as the number of hands that prepare them every day.

In Indian culture, the preparation of achaar (pickle) is a domestic tradition. I still remember well the gossip sessions of my grandmother, mother, and aunts during the hot summer months. The neighborhood women would gather in the courtyards and on the terraces, sitting in a circle around the many dried spices and grinding them with several ingredients for later pickling. They patiently waited for days for the mixtures to ferment in the sun on the terrace until the perfect seasoning was achieved. Every family is proud of its own secret recipe, passed down through generations. The whole process is a family event to look forward to.

Pickles are mostly spicy and a balanced mixture of spices, vegetables or fruit, and herbs, which are served in small quantities with the dish. No Indian household is complete without jars of freshly prepared pickles sitting on a sunny window shelf or kitchen cabinet.

Salt and oil play a major role in the making of pickles. While salt enhances the flavor, provides moisture, and prevents bacterial growth, oil prevents the ingredients from drying out and thus retains the moisture. Mango, lemon, and mixed vegetables are some of the most popular varieties, but Indian cooks have literally made pickles out of everything. In addition to onions and cauliflower, you can also find carrots, garlic, amla (Indian gooseberry), and many more.

No matter how our palate or our kitchen changes from traditional to fusion, chutney and pickles are two side dishes that will never find a replacement.

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