Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
SearchLoginSearchLoginCopyright © 2025 Foodies Only
10 min
18/03/2025
Taste the greatest pickles of the season, which are made early in the year and are full of distinct flavours and textures. These pickle recipes, which range from the zest of Ginger Pickle to the tang of Lime Pickle, enhance your food beyond simple preservation. Each jar of these pickles is overflowing with flavours, making them the perfect way to start the year!
Start the year with some flair by discovering pickles to make at the very beginning of the year. This lively tradition brings brightness to dull winter days and enhances your menu with something really nice and different. Either with vinegar's tang or salt's punch, pickling proves to be a beautiful means of preserving seasonal products.
Make ordinary vegetables like cucumbers, carrots, and beets into crunchy, flavour-rich delights to add sparkle to any meal. These are easy and fun ways to make your diet more homemade. Begin pickling now and keep your pantry stocked with jars of colourful, zesty treats that preserve the spirit of the season all year round.
In many Indian households, it is a cherished ritual to start the year with a batch of Mango pickles, or Aam ka Achar. Being one of the popular pickles made at the beginning of the year, it uses raw, unripe mangoes, which are plentiful in late winter and early spring. The pieces are chopped into small lumps or sliced and mixed with a variety of spices such as fenugreek, mustard seeds, red chilli powder, and turmeric.
The mixture is left in the sun for a while so that the flavours mingle well with time. Mango pickle is a spicy, tangy addition to daily meals from rice to parathas and is a flavour that links back to cultural traditions.
Locally known as Nimbu ka Achar, Lime pickle is perhaps one of the best pickles made from the tangy zest of limes, fermented with salt, mustard oil, and a spice mix containing chilli and asafoetida. The preparation involves quartering fresh limes before curing them with salt that takes out all their moisture and concentrates their flavour.
This pickle ages in the sun and gets a highly complex flavour both sharp yet refreshing. Nimbu ka Achar is often enjoyed with curries, and provides a bright, citrusy contrast to the rich flavours of Indian cuisine.
For lovers of fiery flavour, Chilli pickle or Mirchi ka Achar is the perfect delight. Made from fresh green or red chillies, this pickle contains spices such as mustard seeds, turmeric, and fenugreek, all drenched in mustard oil to seal the flavours.
The chillies are slit open, stuffed with spice mixes for heat and flavour. This potent condiment is a staple in many meals and adds a spicy kick to dal and rice, making it a beloved start to the year.
Garlic pickle, known as Lahsun ka Achar, is a pungent combination of cloves of garlic in oil, along with coriander, mustard seeds, and chilli powder. The preparation starts with the peeling of garlic and slight frying to bring out the flavour and then marinating in vinegar along with spices.
The pickle also absorbs a mellowing type of strong flavour as a consequence of jaggery's sugar, which makes it a popular choice for those looking to add a bold taste to their meals.
Ginger pickle or Adrak ka Achar is appreciated for its digestive qualities. Vibrant in taste, fresh ginger is peeled, sliced, or shredded and pickled in a combination of lemon juice, salt, and green chilli.
This simple, powerful mix is very fast to prepare and takes up less time in a long fermentation process. It is an excellent accompaniment to any meal, capable of giving the right amount of spicy, tangy kick that complements Indian flavours.
Mixed vegetable pickle is the combination of different vegetables like carrots, cauliflower, and green beans together giving their unique texture and flavour to the mix. These vegetables are mixed and marinated by a blend of mustard oil, vinegar, chilli, and traditional pickle spices to develop crunchy, spicy, and slightly sweet preparation.
This pickle gives a colourful splash to the pickle tray and offers a taste of different vegetables preserved at their peak
Sweet carrots are particularly in demand during the colder months for carrot pickle or Gajar ka Achar. Sliced or julienned carrots are mixed with hot spices and mustard oil and then allowed to marinate so that they can absorb the flavours fully.
The result is a crunchy, spicy pickle that adds a vibrant orange splash to the plate. It's a favourite during mealtimes for adding a sweet, tangy crunch to the menu.
Less known but not less delightful is the Green Bean Pickle, blanched green beans pickled with mustard seeds, turmeric, and salt. The beans retain a nice crunch as they absorb all that tangy, spicy seasoning from the mustard oil marinade.
This pickle stands out due to its mild flavour and crunchy texture, making it a unique addition to the array of more traditional pickles.
As you embrace the vibrant tradition of pickling, consider exploring the popular pickles to make at the beginning of the year. Every recipe differs in spice and texture, but they all burst with different flavours that complement both everyday meals and special feasts.
Immerse in these traditions to not only preserve the freshness of seasonal produce but also to enrich your palate with flavours that have delighted generations.
