Blogs and Recipes

Chutneys, the vibrant ambassadors of Indian cuisine, are more than just condiments. They are flavor bombs, transforming any dish from ordinary to extraordinary. Made with a delightful mix of fresh ingredients, these pastes come in a kaleidoscope of colors, textures, and tastes. In this blog we will cover some of India's most famous chutneys, exploring their unique characteristics and perfect pairings. 1. Imli ki Chutney (Tamarind Chutney) This sweet and tangy Imli ki chutney is a national treasure. Imagine plump tamarind pods, their tangy flesh simmered with jaggery (unrefined cane sugar) until it creates a thick, rich paste. A sprinkle...

When I was a kid, there was nothing more mouth-watering than the homemade lal mirch ka achar (red chilli pickle) that my grandma used to make. The aroma of fresh red chillies being fried in oil with warm spices would fill the entire house.  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,...

Pickles, or "achar", are very popular in India. They have many flavors, textures, and traditions. Some are spicy from red chilies. Some are cool from green limes. Just one bite can make you feel like you are traveling around India. But what lends Indian pickles their lip-smacking taste? The answer lies in the oil used.  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  Mustard oil is a very...

As I stand in my grandmother's kitchen, surrounded in the aroma of spices and the bright colours of various vegetables laid out before me, I can't help but feel a sense of nostalgia washing over me. Growing up in India, one of my fondest memories is watching my grandmother expertly craft her famous mixed vegetable pickle, a cherished family recipe passed down through generations. Today, I shall take you all on a journey to discovering the secrets of this beloved culinary tradition – the tangy temptations of Indian mixed vegetable pickle. The allure of this pickle lies not only in...

There is a common belief that eating curd and pickle together can be harmful for digestion or may cause acidity. This food combination is often labeled as a myth that should be avoided. But is there any truth to these claims or is it perfectly fine to enjoy curd and pickles together? As India's leading online pickle sellers, our experts at Farmdidi decided to get to the bottom of this debate and separate the food facts from fiction. The Origin of the Pickle and Curd Myth Many people advise against eating curd and pickles together because they believe combining the...

In the world of culinary delights, few things can match the mouthwatering tang and the explosion of flavours offered by a good old-fashioned mango pickle, or as it is popularly known as aam ka meetha achar. This traditional Indian delicacy has been an integral part of Indian cuisine for centuries, adding a burst of freshness and a tangy twist to meals.  Origins and Cultural Significance 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...