From Grandma's Kitchen to Your Plate: Gujarati Pickle Masala Recipes

In the vibrant and diverse culinary tapestry of India, Gujarati cuisine holds a special place. Known for its delightful blend of flavours and unique preparations, Gujarati food is a reflection of the state's rich cultural heritage. Among the many delectable dishes that Gujarati cuisine offers, pickle masalas stand out as versatile and flavorful accompaniments. Passed down through generations, these pickle masalas have made their way from Grandma's kitchen to your plate, adding a burst of tanginess and spice to your meals. In this article, we will explore the fascinating world of Gujarati pickle masala recipes, their ingredients, preparation methods, and the cultural significance they hold. Buy Spyran Gujarati pickle masala at the best price in Vadodara.

The Essence of Gujarati Pickle Masala:

Pickle masalas, popularly known as "Athana Sambhar" in Gujarati, are a blend of aromatic spices and herbs combined with tangy ingredients like lime, mango, or mixed vegetables. These masalas are the key to creating lip-smacking pickles that are a staple in Gujarati households. The secret behind their distinct flavours lies in the unique combination of spices, which includes mustard seeds, fenugreek seeds, asafoetida, turmeric, red chilli powder, and other regional spices. Each household has its variation, passed down from grandmothers to mothers and then to the next generation.

Traditional Gujarati Pickles:

• Lime Pickle: Lime pickle, or nimbu ka achar, is a classic Gujarati pickle that showcases the tangy and spicy flavours of the region. To prepare the masala, a blend of mustard seeds, fenugreek seeds, turmeric, red chilli powder, and other spices is roasted and ground into a fine powder. This masala is then mixed with lime wedges, salt, and oil to create a zesty and aromatic pickle.

• Mango Pickle: Mango pickle, or Keri ka achar, is another beloved Gujarati delicacy. The pickle masala for this recipe involves a unique combination of spices like fennel seeds, nigella seeds, asafoetida, red chilli powder, turmeric, and mustard seeds. Raw mango slices are then coated with this masala, along with salt and oil, to create a pickle that beautifully balances the sweetness and tanginess of the fruit.

• Mixed Vegetable Pickle: This versatile pickle masala recipe brings together an assortment of vegetables like carrots, cauliflower, and green chillies. The masala is prepared by grinding a blend of mustard seeds, fenugreek seeds, asafoetida, turmeric, and other spices. The vegetables are mixed with the masala, along with salt and oil, to create a vibrant and flavoursome pickle that can be enjoyed with various dishes.

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Cultural Significance:

Gujarati pickle masalas are not just about the flavours they offer; they also hold cultural significance within the Gujarati community. These recipes are often treasured family secrets, passed down from one generation to the next. Making pickle masalas is a time-honoured tradition that brings families together in the kitchen, fostering a sense of unity and preserving culinary heritage. The process of preparing the masalas requires patience, skill, and an understanding of the delicate balance of flavours, which is why grandmothers and mothers play a vital role in teaching younger generations the art of pickle making.

Furthermore, pickle masalas are an integral part of Gujarati thalis (platters), where they add a punch of flavour to the meal. They complement various dishes such as roti, dal, rice, and curries, enhancing the overall dining experience. Additionally, pickle masalas also have a longer shelf life, allowing families to enjoy the taste of Grandma's kitchen for months.

Recipe of Mango Pickle:

Preparation:

• Prepare the glass jar for pickling two days in advance by washing it thoroughly. Put it in the sunlight for a couple of hours to dry out thoroughly. The only thing you have to watch out for is dampness.

• Dry roast the methi and rai kuria very little over medium-low heat, or let them soak up in the sun for an hour. We don't care if the colour shifts; we just need to remove the moisture so it can last longer. Careful, the pickle will taste quite bitter and pungent if the peppers are roasted to the point where their colour changes.

Making Pickle:

1. Heat the groundnut oil in a saucepan until it begins to smoke over a medium temperature. The oil should be cooled completely when the stove is turned off.

1. Thoroughly clean and dry the raw mangoes. Wrap it with a dish towel and set it somewhere warm and dry for 30–45 minutes.

1. After that, slice into 1-inch cubes. Don't bother peeling it, but do take out the seed. Put it to one side.

1. In a large dish, combine the spices (the rai kuria, methi kuria, red chilli powder, turmeric powder, hing, and salt to taste).

1. Combine thoroughly so that nothing is left out.

1. Mix with diced mango pieces.

1. Coat the pieces with the spice blend.

1. Now, stir in the cooled groundnut oil.

1. The combo looks really good.

1. Place the contents in the glass jar that was cleaned before. Put the cover on it and keep it aside for a minimum of 10 days. The pickle should be stirred with a dry spoon every three days.

1. The oil will rise to the surface after 10 days. Excellent work! If the pickle seems dry despite the oil being near the surface, you may need to add some oil that has been heated and chilled. The pickle needs to be submerged in oil by about an inch. It contributes to a longer storage life.

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Storage & Shelf Life Of Mango Pickle:

• If stored properly (in a cabinet, cool, dark place), methia keri pickle can be kept for up to eight months at room temperature.
• Keep it in the fridge if the humidity outside is high.
• To extend the longevity of your provisions by as much as a year, adhere to this time-honoured technique: In a bowl, place succulent mango pieces and infuse them with a teaspoon of salt along with turmeric powder. One must cover it and allow it to stand for a period of one day. Intermittently, give them a good shake throughout the course of the day. In this period, the aqueous substance shall exude. On the following day, the aqueous solution should be filtered and subsequently disposed of. Lay the succulent mango pieces meticulously upon a pristine cloth or plate, ensuring they are arranged in a solitary layer. Allow the fruit to desiccate naturally for a span of 12-15 hours, without any exposure to direct sunlight or artificial air currents. Using these mango pieces, you can prepare the delectable ‘keri nu athanu’.

Wrapping Up:

Gujarati pickle masalas are not just condiments; they are the embodiment of tradition, love, and flavours passed down through generations. From the aromatic lime pickle to the tangy mango pickle and the versatile mixed vegetable pickle, these masalas bring a burst of taste to every meal. The art of making pickle masalas connects families, preserves cultural heritage, and adds a touch of nostalgia to the dining table. So, the next time you savour a spoonful of Gujarati pickle, remember that it carries the essence of Grandma's kitchen, bringing joy and flavour to your plate. Buy Gujarati pickle masala at affordable prices in India. Order now and bring the taste of Gujarat to your kitchen!