Just the thought of achaar (the Hindi word for pickles) makes my mouth water! Summer is achaar season in India. This is when terraces and balconies of homes all over the country sport jars of this delicious stuff, sitting out in the blazing sun, maturing. Even so, you can make pickle in any season you like, as long as you have good sun.
Pickles and chutneys, though widely available commercially, in and outside India, are still often homemade. In India, they're made with all kinds of vegetables and fruits. Meats are not left out of this equation though, as in some states like Goa, even fish and seafood is pickled!
While they're a great add-on to any meal, Indian or otherwise, my favorite way to eat pickles and chutneys is with something mild or neutral flavored so that I can really savor their unique taste. So, I most often team them with stuffed breads or eat them with plain boiled rice and a simple daal (Hindi for lentil dish).
Make real use of the summer sun this season and make a jar of your favorite pickle or chutney. You'll be thanking yourself the rest of the year!
Image of Bharvaan Laal Mirchi Ka Achaar © Nikhil Gangavane | Dreamstime.com
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