Kerala Pickles – Pickle is the oldest and most successful method of food preservation. The history of pickle making stretches back to 2030 B.C. The pickles in South Asia are homemade and every district, village and family have its own formula closely guarded and handed over from mothers to the daughters. Women from different regions prepared pickles differently. It is important to document them since each region has its own way of using spices and preparing them in a different way.
A large variety of pickles available in India. India has a large variety of pickles which are mainly made from mango, lime, Indian gooseberry (amla), chilli, birds eye chillies, vegetables such as eggplants, carrots, cauliflower, tomato, bitter gourd. Pickles (Achars) – An essential element of Kerala meals. Keralites always relish spicy, hot pickles or achars, especially during lunch and dinner. Pickles or achars is a side dish without which an Indian meal is incomplete. The most popular pickle recipes of Kerala are made of mangoes and lemon – you have tender mango pickles, lime pickle, dry mango pickles, sliced mango pickles and many more. Some of the other popular pickles are like ginger garlic pickles, gooseberry or nellikka pickle, chilli, prawn seer fish pickles and so on.