Читать книгу Indian Cooking For Dummies - Monisha Bharadwaj - Страница 67

Just have a look in this aisle in your local Indian shop, and you’ll be blown away by the variety of pickles on offer. Indian pickles are nothing like Western ones, which are mostly vegetables preserved in brine, vinegar, and a few herbs and spices. Achaars are always intensely flavored, come in a variety of consistencies and heat levels, and are always eaten in small quantities. A good Indian pantry always has a few of these. After you open the jar, refrigerate them and they’ll last up to a year.

Here are two varieties to look for:

 Sweet pickles: The most popular one in the West is mango chutney (an Indian chutney is usually fresh or dried, so this preserve is called a pickle!). You’ll also find sweet lime, eggplant, or even shrimp pickle. Some may be hot as well.

 Hot pickles: You’ll see many of these with varying degrees of heat. It’s hard to tell from the packaging exactly how hot they are, so you’ll just have to try a few. The obvious one if you’re a heat lover is chile pickle. Other varieties include green mangoes, lime, garlic, and mixed vegetables.