Chemeen Pada
The ‘pada’ is a popular Portuguese pickling tradition born out of long voyages. The acidity from vinegar is combined with the spiciness of paprika to create a delicious pickle.
Pickles and Chutneys
8 posts
Bamboo Pickle
A simple pickle recipe that uses forged bamboo pickles which is sourced from the Gond women of Panna. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi women of Panna undertaken by Dhaatri, an NGO.
Akkarghoda Pickle
This simple pickle recipe retains the earthy, leafy texture of the akkarghoda fern, an indigenous plant commonly found in forests across India.
Aamra Chutney
In Bengal, chutney is made with seasonal sweet and sour fruits. This recipe for chutney from Sienna cafe uses aamra, also known as hog plum. Hog plum, which tastes like a sharper and more acidic green apple, shines in chutney, pickles, and jams.
Fish Pickle
This fish pickle from Mrs K.M.Mathew’s Finest Recipes is spicy and tangy, adding a burst of flavor to any meal.
Gongura Leaf Chutney
This recipe is from Esther David’s Bene Appetit: The Cuisine of Indian Jews, published in 2021 by HarperCollins. The Indian Jewish community comprises a tiny but important part of the population.
Karuvadu Thokku
With simple cooking techniques birthing complex flavours, Malar Arivazhagan shares this treasured recipe of a dried fish pickle.
Mohoricha Loncha
This recipe is from Pangat: Food and Lore from Marathi Kitchens (Hachette India). Bringing together over 200 traditional recipes, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra.
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