Pickle Varieties To Try During Summers

Raw mango avakaya, a popular Telugu pickle, is a fiery blend of mangoes, mustard, chilli powder, sea salt, asafoetida, lime, garlic cloves, and water.

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Amritsari lemon pickle, a tangy, spicy, and sweet pickle, is made by cooking lemons in a blend of mustard oil, red chilli powder, and spices.

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Lasoora Pickle Lasoora, an indigenous Indian berry, is popular for pickles in Punjab, Rajasthan, and Gujarat. Its bitter taste pairs well with spicy or sweet masala. Blanch the berries.

Source: thukralfoods

Tau Pickle is a monkey jack, an indigenous Indian fruit, is a unique variety of the evergreen tree Barhar, known for its custard-like taste and is matured in mustard oil for three days.

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Karonda pickle is a pink, tart fruit, is a popular summer pickle in north and northeast India. Picked from thorny shrubs, it's a favorite ingredient in pickles, often paired with mustard oil.

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Vinegar is a preservative and flavoring agent in pickles, with proportions varying based on desired colour and flavour.

Source: allrecipes

Fermented gherkins contains beneficial bacteria, improving health; fermented pickles act as probiotics, protecting the body's microbiome and supporting gut-friendly bacteria growth.

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