5 Must-Try Indian Pickles And How To Pair Them With Your Meals

A Spoonful of Spice, A Taste of Home

Nothing is like the piquant bite and burning sensation of Indian pickles, fondly referred to as achaar. Indian pickles are an overwhelmingly nostalgic, home-cooked and assertive symbol, whether you are an Indian-born who has grown up with them, or someone who has recently come across them after taking the time to explore indian groceries in melbourne.

They are not only the accompaniments, but generations-old family recipes, and each jar is full of the tales of summer afternoons spent drying spices and the inescapable smell of oil and masala in the air. We will consider five Indian pickles that are a must-try and discover the best indian pickles online in australia, exploring how each one complements your meals perfectly.

Sarawan Spices is bringing that natural zing directly to the kitchens of Australians with our handcrafted assortment of indian pickles. Prepared with time-tested recipes and the highest-quality ingredients, every jar is full of the most daring tastes, spices, and a portion of history. You can spice up your meals during the weekdays or add a touch of flavour to your favourite Australian dishes. Sarawan pickles will bring a flavour of India to your kitchen, directly to your table.

The Art of Indian Pickles – More Than Just a Side

Pickles are never an incident in Indian cuisine. They are explosions of the intricate flavour, spicy, tangy, salty, even slightly sweet, which add extra flavour even to the simplest meal. Pickles, which are prepared using fruits, vegetables or aromatic ingredients such as garlic and green chilli, are a reflection of India's regional diversity. 

Starting with the hot Andhra avakaya to the mustard-streaked flavours of the north, every pickle has its own climate, spice culture and preservation method in mind. They are not merely sides, they are a delicious heritage.

1. Mango Pickle – The Timeless Classic

Believed to be the king of Indian pickles, mango pickle (aam ka achaar) is a local staple around the entire country. Pachranga mango, unpeeled, 800G, prepared using green mangoes, which are raw and firm, and combined with spices such as mustard seeds, fenugreek, turmeric, and chilli, which provide a sour-spicy kick to any meal. 

It goes well with lentil preparations such as.

Dal and rice, or stuffed flatbreads (parathas), in which the ghee and the simplicity of the dish can showcase the pickle. The Australian context would be to combine it with grilled vegetables or cheese boards to provide a fascinating, spicy twist.

2. Lime Pickle – A Zingy Favourite

Lime pickle (nimbu ka achaar) is such a bold and tangy pickle and is usually left to age for months so that the citrus rind can soften and the spices can deepen in flavour. priya lime pickle 300G is usually salty, sour, and spicy simultaneously and, therefore, a perfect contrast to light foods such as curd rice, khichdi, or plain basmati rice with yoghurt. To make it a bit modern, you can eat it with roast chicken or grilled fish, the zesty touch breaks through the heavy meat, and you can give your dish a tasty Indian taste.

3. Mixed Vegetable Pickle – A Crunchy Medley

It is a colourful, thick pickle that combines a variety of vegetables such as carrots, cauliflower, turnips, and green beans, which have been preserved in mustard oil with turmeric, chilli, and mustard seeds. 

Priya mix veg 300G pickle is quite common in North Indian homes but is a hearty and crunchy type of pickle that would match very well with pooris, parathas or even a simple rice and curry meal. Surprisingly on Australian tables, it is a good companion to cold meats, wraps or even as a spicy serving with a sandwich spread.

4. Garlic Pickle – Bold and Aromatic

Garlic pickle (lehsun ka achaar) is also a must-have for lovers of big flavour. Stuffed with whole or sliced pieces of garlic, this pickle is intense, profoundly savoury and is frequently cooked in oil with a smoky spicy masala. mother garlic pickle 500G matches quite well with hearty dishes such as rajma chawal (kidney beans and rice), methi parathas or any other food in need of a touch of spicy warmth. Toss it with roasted potatoes or avocado toast. You will find it works like a miracle.

5. Green Chilli Pickle – For the Brave-Hearted

Green chilli pickle is for those who like hotness. This pickle is usually prepared using slit green chillies that are stuffed or marinated in mustard seeds, asafoetida and lemon juice or vinegar, and it is very intense and exhilarating. 

Conventionally, Pachranga green chilli pickle 1kg has been offered in small portions with dense dishes such as kadhi, aloo paratha or sabudana khichdi. On the side of a cheese toastie or scrambled eggs, a spoonful will instantly add the heat and flair in an Aussie context, only to be aware of the spice!

How to Pair Them Like a Pro

The matching of Indian pickles is a matter of opposites. A spicy pickle cuts through creamy and rich dishes. One sweet-tartish meal raises a starch or dull supper. In any case, pickles will help to add liveliness to hearty lentils, richness to light vegetable meals, or spice to cooling dairy meals. 

Don’t be afraid to experiment. Indian pickles may even be surprising. Sprinkle burgers, wraps, cheese platters, or grain bowls. It is all about moderation: a small portion will go a long way.

Bringing Indian Flavours to Australian Tables

With the world becoming more of a global kitchen, Indian pickles are appearing on Australian shelves and plates. They not only add heat but richness, aroma and an invitation to immerse in the Indian culture by enjoying food. 

These condiments are a tasty experience regardless of whether you have Indian origin or are simply intrigued to discover braver flavours. 

The pickles also symbolise sustainability that maintains the season and avoids waste, which is similar to many contemporary values.

Sarawan Spices is bringing that natural zing directly to the kitchens of Australians with our handcrafted assortment of Indian pickles. Prepared with time-tested recipes and the highest-quality ingredients, every jar is full of the most daring tastes, spices, and a portion of history. 

You can spice up your meals during the weekdays or add a touch of flavour to your favourite Australian dishes. Sarawan pickles will bring a flavour of India to your kitchen, directly to your table.

Conclusion

Even each bite of Indian pickle is not only a taste but a tale of home, tradition, and culinary art. 

These condiments have united the generations and geographical regions of the Indian grandmothers with the contemporary Australian pantry. 

The next time you pick up a jar, then keep in mind: you are not only adding flavour to your food, but history, heart, and some home.