![]() Over the hot summer months, it’s very common to find a family gathered out on the patios or terraces, sitting in a circle preparing the ingredients for pickling, while at the same time sharing in idle gossip. Mixed in oil and spices and they are then flavoured, some even simmered for hours. Most pickles are made by sun-drying the fruits and vegetables and then storing them in a jar of salt over a period of time. Earlier pickles were most commonly made from mangoes that are available in abundance throughout, but now one can easily find a jar of any pickled vegetable desired or even a combination of them. While most Indian pickles tend to be sour, you can also find a good range in the sweet varieties. ![]() They can be seen as preserves, with salt being the most common preservative and can be stored up to many months. Unlike the classic dill pickle found in almost every refrigerator in every home in North America, Indian pickles are fiery hot condiments that are often eaten in tiny quantities. Since chutneys and pickles hold a very prominent place on every thali, a large round steel tray traditional used to serve a selection of different dishes, including rice, lentils, vegetables, rotis and a sweet dish, I couldn’t help but dedicate a section to highlight its importance in Indian food. Delicately spiced, these Indian condiments range in taste, texture and colour to suit every palate, be it hot, sour, salty or sweet. It’s often believed that no Indian meal is complete without a good helping of tangy Green Chutney, also known as Coriander Chutney and a touch of spicy pickle on the side.
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