Pickles and chutney powders are popular condiments in Indian cuisine, known for their intense flavors and versatility. These condiments vary widely in ingredients and preparation methods, often reflecting regional preferences. Here are some common types of pickle and chutney powders used in India:
Pickle Powders (Achaar Masalas):
- Mango Pickle (Aam Ka Achaar): Mango pickles are one of the most common types of pickles in India. They are made from raw mangoes, spices, and oil, and come in various flavors like spicy, sweet, and sour.
- Lime Pickle (Nimbu Ka Achaar): Lime or lemon pickles are made from whole or sliced limes, salt, spices, and oil. They are known for their tangy and spicy flavor.
- Mixed Vegetable Pickle: These pickles include a mix of vegetables like carrots, cauliflower, and green chilies, often marinated in a spicy and tangy brine.
- Garlic Pickle (Lahsun Ka Achaar): Garlic cloves are pickled in oil and spices, creating a pungent and flavorful condiment.
- Chili Pickle (Mirch Ka Achaar): Whole green or red chilies are pickled in a spicy and tangy masala mix, offering a fiery kick to your meals.
- Onion Pickle (Pyaz Ka Achaar): Sliced onions are pickled with various spices to create a zesty and crunchy condiment.
Chutney Powders (Podi):
- Idli Podi: A South Indian favorite, idli podi is a coarse powder made from roasted lentils, red chilies, and sesame seeds. It is commonly served with idli, dosa, or rice.
- Peanut Chutney Powder: This is made from roasted peanuts, red chilies, and spices. It’s used as a condiment for dosa, idli, and other South Indian dishes.
- Gunpowder Chutney (Andhra Podi): A spicy and flavorful powder made from roasted lentils, red chilies, and spices. It is known for its intense heat and is commonly eaten with rice or dosa.
- Coconut Chutney Powder: Roasted coconut, dals (lentils), red chilies, and spices are ground into a powder. It is used to make coconut chutney for South Indian dishes.
- Sesame Chutney Powder (Ellu Podi): Roasted sesame seeds, lentils, and spices are ground into a powder. It is often eaten with rice or idli.
- Curry Leaves Chutney Powder (Karivepaku Podi): Curry leaves are roasted with lentils, red chilies, and spices to create a fragrant and tasty chutney powder.
- Tomato Chutney Powder: Made from sun-dried tomatoes, red chilies, and spices, this powder is used to prepare tangy and spicy tomato chutney.
- Mint Chutney Powder (Pudina Podi): Roasted lentils, dried mint leaves, and spices are ground into a powder. It is used to make mint chutney for snacks and dosa.
- Dhania Chutney Powder: Made from roasted coriander seeds and spices, this powder is used to prepare a flavorful coriander chutney.
These pickle powders and chutney powders are enjoyed as condiments, enhancing the flavors of a wide range of Indian dishes. They add spiciness, tanginess, and complexity to meals and are a beloved part of Indian culinary traditions.