I can still vividly remember standing beside her in the kitchen, watching her expert hands work their magic. She would say that this pickle was extra special because it was our family tradition, passed down for generations. Getting a chance to learn and make this pickle alongside my grandma is a memory I'll always cherish.
Today, I want to share with you the simple process of making this delicious lal mirch ka achar right at home. It's easier than you think and I'll guide you through every step. Let's get started on this flavour-packed journey!
Before diving into pickle-making, gather your ingredients. Gather all the items listed below:
Make sure your ingredients are all freshly bought!
Preparation is key to a successful pickle-making adventure. Begin by thoroughly washing the Lal Mirch (red chilli peppers) under running water.
After drying them with a clean kitchen towel, gently slit each pepper lengthwise. If you prefer a milder pickle, remove the seeds before slicing. This step not only cleanses the peppers but also ensures they're ready to absorb the flavourful marinade.
Now, let's mix those Lal Mirch (red chilli peppers) with a blend of spices. In a mixing bowl, combine Namak (salt), Haldi (turmeric), Sarson (mustard seeds), Methi Dana (fenugreek seeds), and the prepared Lal Mirch.
Gently toss the ingredients until the spices evenly coat the peppers. Allow this vibrant mixture to marinate for at least a few hours, or preferably overnight, allowing the flavours to intensify.
The final step in crafting Lal Mirch ka Achar (Red Chili Pickle) is tempering. Heat Sarson ka Tel (mustard oil) in a pan until it's warm but not smoking. Remove it from the heat and let it cool slightly.
Then, carefully pour the tempered oil over the marinated Lal Mirch, ensuring every pepper is coated. This process not only adds depth of flavour but also helps preserve the pickle for longer shelf life.
Congratulations on this! You've successfully made your own batch of Lal Mirch ka Achar (Red Chili Pickle). Just transfer it into a clean, dry jar and store it in a cool, dark place. Your homemade pickle will be ready to enjoy in a few days, and it'll surely add a burst of flavour to your meals. Get ready to impress your family and friends with your culinary skills!
If you liked this recipe, I suggest you check out our tasty mango recipe.
]]>Oil forms the foundation of the Indian pickling process. But choosing the right oil can make the difference between a tasty, tangy pickle and a rotten mush. Here’s a look at the commonly used oils and their benefits.
Mustard oil is a very popular oil used in India. It comes from mustard seeds. Indian pickles are vegetables or fruits preserved in oil and spices. Pickles are an important part of Indian food. Many Indian pickles like mango pickle use mustard oil. The oil helps keep the pickles fresh for a long time. It also gives them a special hot and pungent taste.
Mustard oil is thought to have health benefits too. It has omega-3 fatty acids that are good for the heart. Overall, mustard oil is an iconic ingredient in Indian pickles. Its bold taste and preservative qualities make it a beloved part of Indian cuisine.
The rich, nutty aroma of sesame oil aka gingelly or til oil makes it highly appeasing for pickling. A staple in South Indian kitchens, sesame oil contains high amounts of polyunsaturated fatty acids that enhance flavour and prolong freshness of pickles. Sesame oil along with chilli powder and turmeric powder rubbing on tender mango and lemon slices is a famous summer tradition down south.
Apart from mangoes, it is also used in pickling onions, lotus stems, ginger, garlic and mixed veggies. Its antioxidant properties minimise oil oxidation thus increasing pickle shelf life.
The light golden sunflower oil is neutral in taste, which is why it’s preferred for fruit based pickles like raw mangoes, lemons, limes, green apples, pomegranate, figs etc. so their flavours are retained. Being high in Vitamin E and other antioxidants, it prevents quick spoilage.
The mild smell also makes it suitable for fussy eaters who don’t like pungent flavoured pickles. However, lack of strong flavour limits its usage for vegetable pickles.
Also called peanut, moongphali or shengdana oil, this pale yellow oil is common for making sweet and spicy fruit pickles. Good quality groundnut oil doesn’t interfere much with pickle flavours. Rich in MUFA like mustard oil, groundnut oil also has similar antibacterial properties that boost pickle’s shelf life.
Apart from raw mango and citrus fruit slices, groundnut oil is also popular for adding the extra crunch to cabbage, cauliflower, carrot and green chilli pickles across Gujarat and Maharashtra.
The healthy Mediterranean oil is fast making inroads into urban Indian homes. Derived from olive fruit pulp, olive oil contains high amounts of antioxidants. Its light flavour and texture gives it an edge over other oils, especially for pickling expensive fruits like strawberries, blueberries, kiwi, cherries, mulberries, figs etc. without overpowering their taste.
To enhance flavour, some aromatic herbs like rosemary, thyme or oregano can be added to the olive oil used for pickling.
Lastly, the tropical and versatile coconut oil also deserves a spot on the list of oils for pickling. With its nutty aroma, coconut oil retains all the goodness of fruits and prevents oxidation. Across Southern coastal states like Kerala, Karnataka and Maharashtra, fresh coconut oil is used for pickling pineapples, bitter gourd, gooseberries, dried fish etc. Its lauric acid content boosts pickle shelf life.
Regardless of the oil you choose, ensure it's fresh and of good quality for the best results.
The "best" oil ultimately depends on your personal preference and the pickle you're making. Consider these factors:
For pickles with personality, oil is key. Will you awaken your tastebuds with the fiery crackle of mustard oil? Or wrap them in the warm hug of mellow sesame? The oil you pick says everything about the journey you wish to take - a spicy adventure or a smooth ride? But it's not just about flavor. Consider the health benefits that some oils offer over others. And don't forget regional tradition! Mustard oil practically screams "Indian pickles!"
If only perfect pickles could just land on your doorstep, each jar a trove of seasonal ingredients steeped in just the right oil. Farm Didi intricately crafts each pickle, imbuing their love, generations of tradition, and the diverse flavors of India into every jar. With Farm Didi, an effortless taste of India's vibrant pickle heritage is yours.
]]>The allure of this pickle lies not only in its delectable flavours but also in its cultural significance. In Indian households, pickles are more than just condiments; they are an integral part of the dining experience, adding depth and complexity to every meal.
Through this journey, I hope to not only honour my family's culinary heritage but also share the joy of this timeless recipe with others. So, let’s get started!
The mixed vegetable Indian pickle is a tangy, salty, sour, and sweet flavor explosion that will uplift any meal. Although making it at home takes time for the fermenting and pickling process, the flavors—which only improve with age—make the wait worthwhile. The pickle complements rich curries, sandwiches, or works magically as a spicy, crunchy snack.
But if the multi-day process seems too daunting, the good news is you can purchase authentic pre-made pickles from Farmdidi that capture all the addictive tastes of homemade. With Farmdidi's mixed veggie pickle that retains the punchy diversity of textures and spices, you can easily incorporate this versatile condiment into Indian cooking.
Chopped vegetables like carrot, radish, ginger, and garlic, mustard oil, whole spices like fennel and cumin seeds, powdered chilies and turmeric, lime juice, sugar, and salt are the key ingredients that go into a mixed Indian vegetable pickle.
An unopened Indian mixed vegetable pickle has an average shelf life of up to 1 year if properly stored. Once opened, it will stay fresh for at least 2-3 months in the refrigerator.
While glass jars are ideal, thoroughly sterilized food-grade plastic containers with tight-fitting lids can be used for storing pickled vegetables for short durations not beyond 6 months but may affect quality over longer periods.
]]>Many people advise against eating curd and pickles together because they believe combining the two can lead to poor digestion. Specifically, there is a notion that the dairy from the curd and the sourness from pickle brine don't make a good digestive match.
However, there is no scientific evidence to back up this belief. It seems to be an unfounded food myth similar to the idea that you shouldn't swim after eating. The origins likely come from the fact that individually, both curd and pickles have the potential to aggravate digestion issues if consumed in excess. But together in moderation, they pose no harm to most people.
Not only is the curd and pickle combination safe for most people, but eating them together can actually have digestive and nutritional benefits. Some of these benefits include:
While curd and pickles pose no risks for most people, some individuals may want to exercise caution:
Based on extensive research, the idea that pickles and curd create poor digestive synergy is largely unfounded.
So savor our tasty preservative-free pickles to your heart's content with your curd without worry or guilt. Unless you have specific medical reasons to limit either food, don't let this common myth stop you from experiencing this beloved flavor pairing that Indian meals are known for.
Dip your spoon from your curd bowl right into those Farmdidi pickle jars - so crispy and tangy! You gotta try them today and taste why people rave about these real-deal homemade pickles. Visit the Farmdidi website now and get yourself some jars. Your curd is waiting!
]]>Historical records indicate that the art of making pickles in India dates back to over 4,000 years. The practice of pickling mangoes gained immense popularity during the Mughal era, when emperors and royalty relished the exotic taste of aam ka meetha achar. Over time, various regional variations of the pickle emerged, each infused with its unique blend of spices and flavours, reflecting the culinary diversity of India.
Sweet mango pickle not only tantalises your taste buds but also offers several health benefits:
To preserve the freshness and flavour of your sweet mango pickle, follow these storage tips:
Mango pickle, with its tantalising flavours and numerous health benefits, is a beloved condiment in Indian cuisine. Whether enjoyed with traditional dishes or as a delightful accompaniment to modern meals, it never fails to add a burst of flavour and a touch of nostalgia. With readily available options and easy-to-follow recipes, you can relish the taste of sweet mango pickle throughout the year while reaping its many health advantages. So, go ahead, savour this succulent pickle, and enhance both your meals and your well-being.
Farmdidi also has a wide range of homemade pickles, chutneys and organic honeys to give your pantry that extra edge! You can check them out here!
]]>No Indian meal is truly complete without a dollop of Amla Ka Achar gracing the plate. Whether you're enjoying it with hot parathas or a cool bowl of curd rice, this pickle’s tangy and spicy taste will leave your taste buds dancing. The recipe for this delicious dish has been refined over generations, resulting in a perfect balance of flavours that is sure to please.
This pickle is also a symbol of community and togetherness. Serving this pickle to friends and family is a way to share stories and create memories that will last a lifetime. Conversions flow freely as the jar is passed around the table, and laughter fills the room. It's a beautiful reminder of food’s power to unite people.
Here is a recipe for Homemade Indian Amla Ka Achar:
Ingredients
- 1/2 kg Amla (Gooseberries)
- Salt, to taste
- 15-20 Dried Red Chillies
- 1 tbsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 2 tbsp Emami Healthy & Tasty Kachchi Ghani Mustard Oil
- 1 tsp Mustard Seeds
- 1 tbsp Hing Powder
Here's how to make homemade Amla Ka Achar:
Now, your Homemade Amla Ka Achar is ready to add a burst of flavour to your meals while carrying the warmth of tradition and the vibrant taste of Indian cuisine.
Indian cuisine is renowned for its diverse and flavorful combinations that create delicious and satisfying meals. Amla Ka Achar is a standout condiment that can elevate any dish to an extraordinary level. Its unique blend of tangy, spicy, and slightly sweet flavours opens up endless possibilities, making it an essential accompaniment to many Indian dishes.
With its burst of flavours and cultural significance, your homemade Amla Pickle deserves to be savoured for as long as possible. To ensure its shelf life and maintain its delicious taste, consider these tips for storing your homemade Amla Ka Achar:
In conclusion, amla ka achar, with its tangy and flavorful profile, stands as a testament to the rich culinary heritage of India. This versatile condiment not only tantalizes the taste buds but also offers a myriad of health benefits. The recipe's simplicity allows for easy preparation, ensuring that anyone can enjoy the delights of homemade amla ka achar.
]]>Their extremely low-calorie count makes them the perfect option for you. They can spice up any everyday meal and fit perfectly into any weight loss diet.
The art of pickle making is an age-old Indian tradition, passed down from generations of mothers to their daughters like a family heirloom. They can be made with almost any fruit or vegetable and are an excellent way to preserve them. In fact, thousands of years ago, when there was an abundance of a fruit or vegetable, they were preserved in oil or salt.
The tradition may have started as a way to conserve food in times of scarcity, but at this point, pickles are a huge part of Indian culture and cuisine.
Every summer, Indian households bring out their barnis or pickle jars and lay them out in the sun to dry. The process of making pickles also starts with dehydrating or saturating a fruit in salt. Indian pickles have two primary ingredients- oil and salt.
The other ingredients include turmeric, fenugreek, chilli, and other spices.
Every region in the country has its own way of making pickles; they can be sweet, spicy or sour. The different types of pickles are all equally beloved in the country. They are all consumed in different combinations with various dishes.
Pickles are very low in calories and carbohydrates, so they fit perfectly into calorie-deficit diets. They also have hepatoprotective properties that protect your liver. When consumed regularly, they also reduce existing damage to the liver.
They also contain antioxidants and beneficial bacteria that contribute to improved digestion and gut health. Pickles have been found to reduce bloating effectively. Indian pickles, in particular, incorporate various ingredients such as coriander, curry leaves, fenugreek, and mint. These ingredients are packed with essential vitamins like Vitamin C, Vitamin A, and Vitamin K, as well as minerals like iron, calcium, and potassium. These nutrients are often not adequately provided in our regular diets, making Indian pickles a valuable addition to enhancing our nutritional intake.
High vitamin C helps in cell rejuvenation, keeps your skin healthy, and fights infections. It improves blood flow, thus reducing the chances of high blood pressure.
Pickles also improve iron absorption from food by up to 3 times the standard amount.
Vitamin K supports bone health by regulating the calcium levels in the body. It maintains proper blood clotting function and aids wound healing. When paired with vitamin D3 and magnesium, it prevents osteoporosis.
Pickles are perfect for you if you're looking for a source of probiotics and good bacteria. Pickling is a fermentation process that uses salt and sometimes sugar to produce lactic acid. This lactic acid creates the perfect environment for good bacteria to thrive, which means pickles are packed with probiotics.
People who consume pickles regularly also have a lower risk of depression and anxiety compared to those who do not consume foods with probiotics. There is a link between consuming fermented foods and our mental health. The good bacteria found in pickles soothes and relaxes our mind, thus avoiding anxiety attacks and stress.
Pickles keep your digestive system healthy while also improving your immune system. The spices used in pickles also speed up the digestion process and reduce gut inflammation.
Aside from all of their health benefits, pickles are also very high in sodium due to their high salt content. This is a concern many people have because not only does high sodium diminish weight loss efforts, but it can also raise blood pressure, which increases the chances of heart disease.
However, today, there are hundreds of options of low sodium pickles that still have all of the great nutrients without the high salt content. Homemade pickles are also found to have less sodium as compared to mass-produced ones.
Aside from being rich in nutrients, pickles are also very low in calories. The spices in pickles also help in breaking down the body's fats. Fermented food also contains fibre that allows a person to feel full longer- again aiding in weight loss.
When in a caloric deficit, most people hate saying goodbye to their favourite foods. Diets are usually reduced to meals that no one enjoys. Incorporating pickles into your diet doesn't just help you through your weight loss journey; it also adds flavour and spice to healthy meals that are just too boring otherwise.
Pickles are also a healthy addition to the diet of a diabetic person. Their low calories and carbs assist in lowering HbA1c levels in the blood, which means better blood sugar control.
It is advisable to enjoy these spicy condiments in moderation. Indian pickles offer more than just a burst of flavour; they also provide potential health benefits and can support weight loss efforts. These traditional condiments, often made with various vegetables and spices, have been a part of Indian cuisine for centuries and are known for their diverse flavours and textures.
It's important to note that the potential weight loss benefits of Indian pickles are contingent on several factors. The overall diet, portion sizes, and individual metabolism all play significant roles in weight management. Consuming pickles as part of a balanced and varied diet, alongside regular physical activity, is vital to achieving sustainable weight loss goals.
]]>Pickles are an essential and integral part of Indian cuisine, adding tremendous flavour and aesthetic appeal to even the simplest meals. The art of pickle-making has been passed down through generations, using various fruits and vegetables to create these delectable treats. Among them, the Mango Pickle or Aam ka Achar stands as the most popular pickle in India made using different techniques and types of mangoes.
Renowned celebrity chef and restaurateur Kunal Kapur once said, "A pickle is a reflection of who you are. It requires the right ingredients, the right attitude, and patience."
Although this ancient art is now fading away, there is still hope.
Let's preserve this time-old skill and the beloved Aam ka Achar. Join us as we delve deeper into the art of making mango pickles and celebrate the flavours and traditions that define Indian cuisine.
The mango, often called the "king of fruits," holds a special place in our hearts. With its diverse varieties and irresistible sweet and sour flavours, mangoes are the perfect ingredient for creating delightful pickles. These pickles not only offer a heavenly taste but also boast excellent antioxidant content, making them nutritious treats that promote healthy hair, skin, and eyes.
In India, mangoes are enjoyed in various forms, including pickles, toffees, and refreshing aam panna. Each preparation holds a unique charm and is cherished equally by mango lovers nationwide. Whether relishing the tangy flavours of mango pickles or indulging in the sweetness of mango candies, these delightful creations showcase the versatility and love for mangoes ingrained in our culture.
Some of the most popular types of mango pickles in India are-
Mango pickles, India's beloved age-old condiment, not only tantalise our taste buds but also offer numerous health benefits. When enjoyed in moderation, these tangy treats can work wonders for our bodies.
Firstly, the spices used in mango pickles aid digestion by speeding up the digestive process, preventing bloating, and reducing inflammation in the gut. Additionally, raw mangoes, a key ingredient in these pickles, are rich in vitamin C, a powerful antioxidant that boosts immunity and supports a healthy immune system.
Furthermore, mango pickles contain probiotics, beneficial bacteria promoting gut health. These probiotics contribute to improved digestion and overall gut function. Lastly, the spices used in mango pickles possess anti-inflammatory properties, protecting against chronic illnesses and heart disease.
Some of the most popular varieties of mangoes used in pickles are-
The Alphonso mango, also known as Hapus, is hailed as the "king of mangoes." Grown in Maharashtra, particularly in the Konkan region, Alphonso mangoes are known for their rich taste and distinct floral notes, creating a unique and indulgent experience. Its luscious and creamy texture and sweet and aromatic flavour make it highly desirable for pickling.
Kesar mangoes are renowned for their vibrant saffron-coloured flesh and delightful balance of sweetness and tanginess. With a smooth, fibre-free texture, they are perfect for pickling. Grown mainly in Gujarat, Kesar mangoes impart a bright and tangy flavour to pickles, enhancing the overall taste with their refreshing and citrusy notes.
Grown in Karnataka and Andhra Pradesh, Rajapuri mangoes are characterised by their large size and rich, sweet flavour. These mangoes have a pleasant aroma and a firm yet juicy texture, making them a preferred choice for pickling. Rajapuri mangoes infuse pickles with natural sweetness, imparting a delightful taste and enhancing the overall flavour profile.
Neelam mangoes are small to medium-sized mangoes with vibrant yellow skin and juicy flesh. Grown in Andhra Pradesh, Telangana, and Tamil Nadu, they offer a sweet and tangy flavour that brings a burst of freshness to pickled preparations. Neelam mangoes are known for their tropical aroma and a balanced blend of sweetness and tanginess, making them an excellent choice for adding complexity to pickles.
Badami mangoes, also known as Alphonso's cousins, are similar in appearance to Alphonso mangoes but have a milder flavour. Grown in Karnataka, these mangoes have a creamy texture, subtle sweetness, and a hint of tartness, making them an exciting choice for pickling. Badami mangoes add a delicate and nuanced flavour profile to pickles, ensuring a delightful culinary experience.
Medium to large in size, these mangoes are oval-shaped. They are yellow and have red highlights and are known for their firmness.
These green-skinned, firm mangoes taste sweet with a hint of sourness. They are large and juicy and often found to smell like peaches.
This late-season mango, also known as the Totapuri, is yellowish-green in colour. They are mildly sweet and perfect for pickles.
In the world of pickles, mangoes hold a special place, and at Farmdidi, we are passionate about bringing you the finest and most delicious mango pickles online. So, explore our selection of homemade pickles and discover the perfect accompaniment to your meals. Add a touch of spice, sweetness, and tradition to your dining experience with Farmdidi's authentic mango pickles.
]]>The tangy and refreshing Kokum chutney is cherished for its unique flavour profile and versatility in enhancing various dishes. To create this zesty chutney, dried kokum skins are soaked in water to release their vibrant crimson hue and tangy essence. The softened kokum is then blended with spices, including roasted cumin seeds, red chilli powder, and salt, resulting in a delectable mix of flavours. Kokum chutney perfectly complements various dishes, including rice, lentils, curries, and even snacks like samosas and pakoras.
Kokum is a nutritional powerhouse, offering a range of essential nutrients in a low-calorie package. With only 60 calories per 100 grams, kokum is a guilt-free choice. Kokum is also packed with vitamins and minerals that support overall well-being. It contains vitamin A for vision health, vitamin B3 for energy production and neurological function, and vitamin C for a strengthened immune system. The impressive mineral lineup includes calcium, iron, potassium, magnesium, manganese, and zinc, all essential for various bodily functions.
Its natural compounds, acetic acid and hydroxy citric acid set kokum apart. These compounds have potential benefits such as appetite suppression and weight management.
Here are some significant health benefits of Kokum fruit:
With its multitude of health benefits, kokum is a remarkable fruit that not only pleases the palate but also nourishes the body and uplifts well-being.
Kokum is best consumed in the form of Kokum Chutney. You can pair it with various common Indian snacks such as samosas and pakoras. Alternatively, you can add dried kokum to your culinary creations, such as using it as a souring agent in curries. You can also sprinkle kokum powder over salads and snacks for a tangy flavour. Get creative and experiment with kokum to unlock its unique and health-boosting flavours!
Packed with essential vitamins, minerals, and fibre, Kokum fruit's nutritional value makes it a guilt-free and healthy choice. And what better way to savour the goodness of kokum than through the delectable Farm Didi Kokum Chutney? This tangy and versatile chutney, made without any preservatives or oil by blending dried kokum skins with spices, perfectly enhances various dishes, from lentils and curries to samosas and pakoras. So, enjoy the countless health benefits of kokum and delight in the raw goodness or indulge in the refreshing Farm Didi Kokum Chutney, a perfect companion for Indian delights.
Yes, kokum can be beneficial for weight loss. It contains hydroxy citric acid (HCA), which acts as an appetite suppressant, and its high fibre content helps promote satiety, making it a satisfying addition to a weight loss diet.
Yes, kokum is known to be good for acidity. It has been traditionally used in Ayurvedic medicine to soothe acid reflux and reduce heartburn symptoms. Consuming kokum chutney or incorporating dried kokum in meals can help alleviate acidity and promote better digestion.
But when the journey of pregnancy begins, a common concern arises: Can expectant mothers indulge in their pickle cravings without worry?
Today, we embark on a journey to demystify the relationship between pickles and pregnancy, putting the minds of expecting mothers and their emotionally available partners at ease. We understand the desire to savour pickles' tanginess, but safety is paramount during this special time.
So, let's address the burning question:
Join us on a journey through India's pickle history in this blog. We'll delve into some of India's most popular pickles, such as Amla Pickle , Gongura Pickle, and Garlic Pickle.
We will also introduce you to unique pickles like Methi Chana/Fenugreek Chickpea Pickle, Banana Flower Pickle, and Kolhapuri Thecha.
Prepare to indulge your taste buds with these exceptional Indian pickles!
Incredibly versatile in taste and preparation styles, a pickle is a kind of condiment made with various ingredients and spices and preserved to last for months.
Indian pickles come in various types, such as mango, lime, chilli, carrot, and mixed vegetables.
Every pickle boasts a distinct flavour profile, ranging from spicy and tangy to sweet and sour. These pickles are essential for adding texture and flavour to dishes and are a fundamental part of every Indian household.
Even though the exact origins of the Indian pickle are not entirely clear, The Lingapurana of Gurulinga Desika, a written literary work in Kannada from 1594 CE, mentions a technique quite close to the traditional Indian pickling.
The renowned traveller Ibn Battuta also mentioned the existence of pickles during the Mughal period, reinforcing the belief that Indian pickles have been around for several hundred years.
Today, Indian pickles are enjoyed worldwide for their bold flavours, techniques and complex blend of spices.
From the sweet-sour Amla pickle to the fiery Red Chili pickle, each Types of homemade pickle has its unique flair that adds a burst of flavour to any meal. These delicious pickles have many health benefits, containing nutritious ingredients like Vitamin C and probiotics. Here are some famous types of Indian Healthy pickles:
Amla pickle, also known as Indian gooseberry pickle, is a widely-liked variety of Indian pickles that offers a distinctive sour and tangy flavour. Apart from its exceptional taste, it is widely recognised for its numerous health advantages. Amla is abundant in Vitamin C and antioxidants that enhance immunity and combat free radicals within the body. Moreover, its extended shelf life makes it an ideal condiment readily available, ensuring you may savour its benefits all year round.
Gongura pickle, originating from the southern Indian state of Andhra Pradesh, is a tangy and sour pickle made from the leaves of the sorrel plant. It is often paired with rice or roti, and its unique flavour combines well with spicy Indian curries.
Gongura pickle is becoming increasingly popular for its delicious flavour and its numerous health benefits, particularly its abundant vitamin C content.
Garlic pickle is a delicious and versatile condiment that has been a staple in Indian cuisine for centuries. Made by infusing pickling oil with whole cloves of garlic, this tangy and spicy pickle pairs well with everything from rice and dal to roti and sabzi. But its benefits extend beyond just flavour.
Garlic has long been recognised for its antibacterial properties, making garlic pickle a great addition to any meal for its potential health benefits.
This spicy pickle is made from sun-dried red chilli peppers, which are then pickled with various spices like mustard seeds, cumin seeds, and fenugreek seeds.
Making this pickle involves carefully selecting the ripest and spiciest chilli peppers and sun-drying them to remove any excess moisture. The resulting pickle is perfect for those who love adding a bit of heat to their meals and pairs well with rice dishes, curries, and bread.
Tangy, tasteful and aromatic, the lemon pickle is an all-time favourite as it comes in sweet and savoury variations. It enhances the flavour of a meal and has numerous health benefits. Rich in vitamin C, it helps boost immunity and aids digestion.
Making a lemon pickle involves combining fresh lemons with a blend of spices and oil, which can be customised to suit your taste preferences. Whether you prefer a sour or spicy flavour, lemon pickle is versatile enough to be paired with rice, bread, or any other dish.
Did you know that pickles are not only made from vegetables? Try out these distinctive Indian pickles to explore new and interesting flavours instead of settling for the usual monotonous options.
Fenugreek Chickpea Pickle, also known as Methi Chana Pickle, is a famous pickle from the northern state of Punjab.
The combination of fenugreek seeds and chickpeas creates a unique flavour that is both tangy and spicy. Moreover, Methi Chana Pickle is rich in fibre, protein, and antioxidants, making it a healthy addition to your diet.
The Banana Flower Pickle is a unique and traditional South Indian delicacy that is gaining popularity across India. This pickle is made from the flowers of banana trees, which are packed with nutrients and have a distinct flavour that sets them apart from other pickles. The preparation involves cleaning, chopping, and marinating the flowers in salt, red chilli powder, and other spices.
Banana flower pickle has several health benefits too. It is known for improving digestion and reducing inflammation. It can be served as a side dish with rice or used as a spread on sandwiches or crackers.
Kolhapuri Thecha is a spicy pickle from the state of Maharashtra made with green chilli peppers, garlic, and peanuts, giving it a distinct flavour that sets it apart from other pickles.
Thecha is typically served with bread or rice dishes to add heat to the meal. If you enjoy adding a spicy kick to your food, you can easily make this flavorful condiment at home.
Yes, there are several health benefits to consuming Indian pickles. Pickles are usually made with natural ingredients and spices with antioxidants that help boost the immune system. Additionally, some Indian pickles contain probiotic-rich ingredients like yoghurt or fermented vegetables, aiding digestion.
The city of Hyderabad is famous for its pickles in India. Hyderabadi pickles are known for their distinctive flavour and are made using various ingredients such as mango, lime, and chilli peppers. The city also has many popular pickle shops and markets with a wide range of locally-made pickles.
India is known for having many types of pickles., each with their own unique flavour and ingredients. Some popular pickles in India include mango pickles, lime pickles, mixed vegetable pickles, and chilli pickles. The "best" pickle online!
ultimately depends on personal taste and preference.
The sheer variety and vibrancy of Indian pickles truly reflect the diversity that India is home to. They have, for time immemorial, been the talk of the town, with dadis and nanis passing their recipes so that the flavours continue to spice up the lives of generations to come.
Feel free to try out different flavours and methods when making Indian pickles. Don't be afraid to experiment!
Did you know about these lemon pickle benefits?
Of all the pickles, the tangy Lemon Pickle “neembu ka achaar” is the most loved in India. Most people eat lemon pickles just for their love of its taste and how it makes a simple meal memorable. But, besides tantalising the taste buds, the lemon pickle also offers numerous health benefits.
The lemon, which is high in vitamins and minerals, is responsible for some of the health benefits of lemon pickles. The pickling process also includes the use of many herbs and spices, each of which has its unique therapeutic benefits. As a result, lemon pickle is a rich source of nutrients that contribute to excellent health.
Here are some of the most significant benefits of Lemon Pickles:
Pickle your way into a healthier lifestyle. Discover the benefits of Lemon Pickles
Lemon Pickles work as a medicine when you come under the weather. Packed with Vitamin C, the Lemon Pickle helps strengthen your immune system. The spices used in pickling, such as ginger, garlic, and turmeric, have anti-inflammatory and antibacterial qualities that can aid the body’s battle against infections and inflammation. This makes Lemon Pickle an ideal condiment to help keep your immune system strong and healthy.
Lemon Pickle contains citric acid, which has been demonstrated to aid in dissolving calcium-based kidney stones. Furthermore, the spices in the pickle, such as cumin and coriander, have diuretic effects, which can help boost urine flow and wash out any tiny stones in the kidneys.
The pickle's anti-inflammatory components can also help lessen the pain and suffering caused by kidney stones.
What if you could avoid soul-wrenching muscle cramps by just eating a pickle? Yes! you can do that by incorporating lemon pickles into your diet.
Lemon Pickle is rich in potassium, which is necessary for muscular cramp prevention. Potassium works by regulating fluids and electrolytes in your body, which can minimise the probability of cramping. Incorporating Lemon Pickles in moderation into your meals can be a fantastic way to enhance your potassium intake and help prevent muscular cramps.
So, the next time you feel a cramp, grab a spoon of lemon pickle instead of screaming in pain and massaging your muscles.
Did you know that the Lemon Pickle can be used to treat ulcers? Consuming something acidic while you have a stomach ulcer may seem paradoxical. Still, the high concentration of citric acid in Lemon pickles can help neutralise the acid in the stomach and relieve the pain and suffering of ulcers.
Furthermore, the spices used in the pickle, such as cumin, coriander, and fennel, have anti-inflammatory effects that can help calm the irritated stomach and intestinal lining.
Remember to use it moderately and check with your doctor if you have any concerns or pre-existing medical issues.
To savour the best without hurting your health, buy a jar of freshly crushed lemon pickles from FarmDidi. These pickles are free from any artificial preservatives or oil, making them a healthy treat.
Made using freshly sourced lemons from our farms in Aurangabad, which are grown without using harmful chemicals. The lemons are then manually deseeded and crushed into a thick, tangy paste. That paste is then mixed with aromatic traditional spices from recipes passed on from the dadis of our didis. To ensure maximum freshness and flavour, our pickles are packed and stored in traditional bharnis, which are then placed in direct sunlight for natural preservation.
So, indulge in the mouth-watering goodness of FarmDidi's Lemon Pickles, guilt-free and full of wholesome, natural ingredients. Try these pickles made without garlic or onion today and taste the difference, all natural, farm fresh ingredience can make.
Now that you know the incredible health benefits of lemon pickles, what are you waiting for?
Get your jar of FarmDidi’s deliciously tangy and healthy Lemon Pickles and ensure good gut health, better immune, stone-free kidneys and much more.
]]>A festival always guarantees a feast and this festival is no different. The menu for this festival is extravagant in each state. While the state of Maharashtra and southern India have sugar laden dishes, in the northern states this festival is celebrated as Navratri so fasting foods are prepared which help prepare the body for the upcoming summer season. So let's talk in detail about the most popular dishes that are synonymous with this festival in those states and how they bring benefits to our health.
Maharashtra
Puran Poli- Gudi Padwa is incomplete to Maharastrian without the delicious Puran Poli/ Obbattu. This is a sweet dish made of jaggery sweetened stuffing of chana or tur dal, in wheat and refined flour casing, is a great source of proteins, fibre, folate and helps reduce cholesterol.
Shrikhand- Shrikhand is a kind of Indian version of ice cream and quite popular in the hot summer. The technique uses primary hung curd which is prepared by straining the curd in muslin cloth overnight to get rid of water, leaving behind smooth and rich curd, this curd is sweetened and flavoured with cardamom or with fruits and dry nuts. Shrikand acts as a probiotic which enhances the gut bacteria and overall health.
Karnataka
Bevu Bella- Bevu means Neem, Bella means jaggery. Eating neem and jaggery signifies balanced happiness and sadness for the rest of the new year. It is also known as Ugadi Pachadi in other southern parts of India, which is a cool refreshing drink made of tamarind pulp, jaggery and neem flowers. Although there are variations including mango pieces, dry fruits and coconut pieces. Neem is a rich source of antioxidants which helps in anti-aging, preventing cardiovascular disease and cancer.
Huggi- One of the traditional sweet dishes from the state of Karnataka which is also very humble and easy to make. Whole wheat grain is soaked overnight and pressure cooked, jaggery, cardamom and dry fruits are added to it and served. It is enjoyed with ghee and milk. Whole wheat grains have a good source of Vitamin B in their germ layer which is needed for the health of skin and hair growth.
Andhra Pradesh
Mango Rice- One of the delicious ways to incorporate mango in a meal is by Mango rice. Raw mangoes are either grated or cut in small pieces and mixed in the tadka of spices along with rice. The result is tangy, spicy and slightly sweet rice. Mangoes have an abundance of Vitamin C, which is necessary for carrying out various metabolic reactions in the body.
Payasam- Payasam or Kheer can be made from almost all cereals and pulses. For the payasam in Ugadi, rice and moong dal are mixed in a combination cooked with milk, jaggery and dry fruits. Rice and Moong dal complete each other in supplying essential proteins to our body and making it a wholesome food.
North India
Chaitra Navratri- Celebrated over the course of 9 days in worship of Goddess Durga, different array of foods are prepared such as Sabudana Khichdi, Barnyard millet rice (Sama ke chawal), Waterchestnut Halwa (Singhara halwa), Amaranth Roti (Rajigra Roti) etc
Sabudana Khichdi- Is a humble recipe made from soaked Tapioca beads (Sabudana), potato and peanut all which are tossed in a spicy tadka. The dish is loaded with simple and complex carbohydrates along with proteins from peanuts which act as a great source of energy.
Singhara ka Halwa- Singhara flour is slightly toasted in ghee, to it sugar or jaggery solution is added and cooked, for garnishing cardamom and dry fruits are used. Singhara is a non-starch, zero fatty aquatic vegetable that is rich in Vitamins, minerals and fibre. Most importantly it has cool potency which calms the body during the hot weather season.
Definitely the new year brings with it a lot of mouthwatering and healthy dishes to our plate to savour and enjoy. These dishes also remind us that as a balance of flavours, variation in ingredients is important to make a great dish, similarly a balance of all emotions is equally important to have a great life along with a sound body.
]]>As someone who loves to snack, I am always on the lookout for tasty and convenient options that are also good for me. That's why I was excited to learn about the various papads available, including ragi, bajra, jowar, rice beetroot, rice ginger garlic, and rice spinach, and the potential health benefits that each of these types may offer. This information will be helpful for anyone looking to add a little more variety to their snacking repertoire or for those who are simply curious about the potential health benefits of this delicious and convenient snack.
Beetroot is a root vegetable high in nutrients such as fiber, folate, and antioxidants. A study published in the “Journal Nutrients” found that beetroot has a high antioxidant activity and may help reduce the risk of chronic diseases such as heart disease and cancer[#1].
Beetroot papads may also aid in weight loss due to their low calorie and fat content. [#2].
In addition, beetroot papads may reduce the risk of heart disease due to their high antioxidant and nutrient content[#3].
Spinach is a leafy green vegetable that is high in nutrients such as fibre, vitamins, and minerals. A study published in the journal Nutrients found that spinach has a high antioxidant activity and may help reduce the risk of chronic diseases such as heart disease and cancer. [#4].
Rice spinach papads may help improve digestion due to their high fibre content, which promotes the movement of food through the digestive system and helps prevent constipation. [#5].
Rice spinach papads may also boost the immune system due to the immune-boosting properties of spinach. [#4]
Ginger and garlic are both flavorful spices that have been used for medicinal purposes for centuries. They are high in antioxidants and have anti-inflammatory properties. Studies published in the journals “Molecular Nutrition & Food Research” and “Nutrition” found that ginger and garlic have high antioxidant activity and may help reduce the risk of chronic diseases such as heart disease and cancer. [#7].
Rice ginger garlic papads may help improve digestion due to the digestive properties of ginger and garlic. [#5].
They may also boost the immune system due to the immune-boosting properties of ginger and garlic. [#8].
So in conclusion, papads are a tasty and convenient snack option that can also offer a variety of potential health benefits. Whether you choose ragi, bajra, jowar, rice beetroot, rice ginger garlic, or rice spinach papads, there are many nutrients and antioxidants that can be found in these snacks.
In this blog, we will explore three popular chutneys – imli chutney, kokum chutney, Garlic chutney and suggest some delicious dishes to pair them with.
Imli chutney, also known as tamarind chutney, is an Indian condiment made from tamarind pulp, jaggery (unrefined sugar), and a blend of spices. Imli chutney has a complex and well-balanced flavour profile, with a slightly sweet and sour taste and a hint of spice. It is a key ingredient in many chaat (street food) dishes, such as pani puri and bhel puri, and can also be used as a dipping sauce for samosas and bhajiyas (fried snacks).
Imli chutney pairs well with spicy dishes, as the sweetness helps to balance out the heat. A tasty twist on traditional Indian flavours. It's also great as a dipping sauce for tikkis (potato cakes) and pakoras (vegetable fritters).
Kokum chutney is a tangy and refreshing condiment made from kokum fruit, which is native to the western coast of India. It's popular in the western state of Maharashtra and is often used to add a sour kick to dishes like biryani and kadhi. It has a tangy, slightly sour flavour and a vibrant red colour and is often used as a substitute for tamarind in chutney recipes.
Kokum chutney pairs well with seafood dishes, as the sourness helps to cut through the richness of the fish. Kokum chutney is often used as a digestive aid and has a cooling effect on the body.
Garlic chutney is a spicy and pungent condiment made from garlic, red chillies, and a blend of spices. It has a strong, pungent flavour and a slightly thick consistency. Garlic chutney is a popular condiment in Indian and South Asian cuisine and is often used as a dipping sauce or spread.
It is usually served with foods such as vada pav (spiced potato dumpling in a bun), idli (steamed rice cakes), and dhokla. Garlic chutney pairs well with savoury dishes such as sandwiches, wraps, and toast, as the bold flavour helps to enhance the natural flavours of the dish.
But there is a better way to enjoy all these chutneys in one go, try out our recipe below and let us know how you like it!
FarmDidi Chutney Burger
Ingredients
Steps
So there, you have our 3 delicious chutneys to add flavour to your favourite dishes or combine and make one great dish. You can buy them here and let us know how you plan on using them in your everyday life.
]]>In North India and specifically in Haryana, Govardhan Pooja is celebrated in our family which falls on a day after Diwali. The little mountain of ‘gobar’ as a symbol of govardhan is prepared with ‘Bajra Khichdi’ in the form of prasad. My mother tells me that the ritual has greater significance than we think. In North India, Diwali comes in the month of ‘Kartik Maas’ which also marks the beginning of winter season. The ‘bajra khichdi’ is prepared with generous ‘ghee’ and the combination is considered to be a great protector of our body in winters due to the warm nature of ‘bajra’.
This is just one story of a part of our country. Each length and breadth of our motherland has beautiful cultural rituals that help us in being cognizant of what we eat and guides us to understand how knowledge of our food is a form of worship.
Millets are ancient food. In India, they have been traditionally grown and consumed across the country. They form a big part of our traditional food systems. Millets are small seeded grasses that grow in dry zones as rain-fed crops under marginal conditions of soil fertility and moisture. The commonly grown millets are sorghum, pearl millet, finger millet, barnyard millet, foxtail millet, kodo millet, porso millet and little millet.
With advantages loaded in its favour such as low-maintenance, disease and pest resistance, nutritional benefits, market demand, fodder value and ecological benefits, millet is being considered as a smart crop. Most varieties of millets are well known for their hardiness and have the capacity to withstand prolonged periods of drought, high temperatures and still produce grains and fodder. They contain more protein and fiber than wheat and rice, are rich in vitamins, calcium, iron, potassium, magnesium, and zinc. They are gluten free and have a low glycemic index due to high fiber hence good for diabetics.
Research demonstrates how loss of coarse cereals in the Indian diet has substantially reduced iron intake. Increased consumption of coarse cereals could reduce anaemia prevalence in Indian women. Urban diets are poorer in zinc which can be corrected through consumption of millets.
The United Nations General Assembly recently declared 2023 as the International Year of Millets in order to increase public awareness on the health benefits of millets and their resilience for cultivation under tough climatic conditions. The Ministry of Human Resource & Development, India has also recently requested states to include millets in the mid-day meals served to over 115 million school children every day. Millets are being promoted in many states like Orissa and Karnataka to fight malnutrition.
India accounts for the highest production of millets in terms of volume across the globe. Once perceived as ‘poor man’s food’ and animal fodder, millets have now earned traction for nutritional abundance as well as climate resilience. They solve the twin problems of malnutrition and climate change at the same time. While rice and wheat require many inputs in terms of fertiliser and water, millets grow well in dry agro climatic conditions. They are highly nutritious, non-glutinous, rich in fibre and easier to digest.
Research has shown that millets are not only good for human health but help farmers in saving water and better management of soil fertility. Research finds “increasing the area under coarse cereals i.e. millets and sorghum improves nutritional supply, increases climate resilience and reduces Greenhouse Gas emissions and demand for irrigation water and energy while maintaining calorie production and cropped area”.
On comparing the amount of water needed to grow rice with that of millets, a research by Crops Research Institute for the Semi-Arid Tropics (ICRISAT) finds that one rice plant requires nearly 2.5 times the amount of water required by a single millet plant of most varieties.
Millets are usually grown by small and marginal farmers who ensure ecological resilience of local food systems. We need to reach out to urban consumers to help them reconnect with the earth and to urge them to change their lifestyles to more ecologically sustainable and livelihood generating choices- produce and consume locally. Agriculture cannot be transformed by farmers alone. We are all implicated in this through the choices that we make.
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