Achar, also known as Indian pickles, have been a part of India's culture and history for 4,000 years. I would argue that the technique of pickling originated in India; the process is as ancient as ...

But Indian pickles offer some of the most diverse and exotic tastes and textures imaginable. A lot of our pickles are fiery hot, but they’re also sour, pungent, fragrant, sweet-and-sour and tart.

1.5 litre lukewarm water; 15 ml bicarbonate of soda (or baking soda) Pickle achar mix. 1.25kg kumquats; 25 ml salt; 5ml turmeric powder; 60ml chili powder ...

For one thing, pickles are an afterthought in a loaded Indian thali—taken for granted. For another, most households don’t experiment with pickles from cultures other than their own. Moreover ...

In India, the art of making pickles has been perfected over generations. It is also big business, with exports up over 700 per cent in the past 10 years.

Usha Prabakaran’s 20-year-old cookbook, crammed with recipes from home cooks, is simple and self-published. But it has become a cult classic in India.

In India, achar (which means pickle in Hindi) has been a staple for thousands of years. The sharp, acerbic, sweet, spicy, salty condiment which typically accompanies Indian meals has its roots in ...

Modern Indian pickles are more complex and probably more delicious, too — hot and tangy, ... Recipe: Instant Pickled Carrot With Ginger. Yield: 1 1/2 cups. Total time: 10 minutes.