What is an INDIAN PICKLE? | CHEF KEITH SARASIN explores the ACHARS of INDIA
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- čas přidán 6. 02. 2022
- Resources:
NY Food museum history of pickles: www.nyfoodmuseum.org/_ptime.htm
Usha’s Pickle Digest
www.amazon.com/Ushas-Pickle-D...
Follow Pankhuri on IG: @yayavr.india
History
Achar, also known as Indian pickles, have been a part of the culture and history for over 4,000 years.
According to the New York Food Museums’ Pickle History timeline, cucumbers that are native to India were first pickled in BCE 2030 in the Tigris Valley.
The first thing we need to do is explain the difference between what the west knows as pickles and Indian pickles.
The word ‘pickle’ itself comes from the Dutch word pekel, meaning brine.
But what about āchār; where did that come from?
Although the origin of the word is ambiguous, the word āchār is widely considered to be of Persian origin. Āchār in Persian is defined as ‘powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup.’
A Historical Dictionary of Indian Food, the late food historian KT Achaya notes that pickles fall into the category of ‘cooking without fire’; however, many pickles today do use heating or fire to some extent during preparation
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Chef Keith’s exciting take on Indian cuisine uses his passion for the spices and flavors of the Indian subcontinent with fresh, seasonal ingredients from New England farms to create a dining experience like no other.
Years ago, he dipped a charred piece of bread into a rich gravy that soaked each crumb like a sponge. He raised it to his mouth and closed his eyes, and that is where his journey began.
Chef Keith is a three-time author, restauranteur, and public speaker who grew up in a small city in New Hampshire in the United States. Growing up in kitchens, he learned how to cook from many amazing western chefs. Each chef would impart the knowledge passed down to them by their mentors. It wasn’t until much later in life that he would try his first bite of Indian food. He began learning under an Indian home cook and went on to study with food archeologists and historians from across India.
Keith is the co-host of the More Than Masala Podcast as well as the chef owner of Aatma Restaurant & The Farmers Dinner. He is also the author of 4 best selling cookbooks
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Please watch: "The BEST bite of Indian Food In Mumbai?!? Exploring O'Pedro in BKC"
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There are literally many varieties of achar which is called as "athana" (pronounced- Uh-thaa-naa) in gujarati language. As far as I know, according to taste, they are known by: Tikha (spicy), Meetha (sweet), khatta (sour), khara (salty). Achars are made using a fruit called Gunda (I dont know what is it called in Hindi and English), Raw mangoes, chillies, chana and Methi (black chickpeas and fenugreek seeds), and most of the varieties include mangoes. Achars go well with Rice, Khichdi, Thepla/Paratha, Roti, Bhakri (last four are different kinds of Indian flatbreads). I knew only this much about achars in our cuisine.
All the best 👍🏻❣️
This is amazing and I just learned so much! Thank you for sharing this! I'm going to pin this comment because I think we can all learn from it!
@@chefKeithSarasin my pleasure. Whatever I know about Indian foods, I will make sure I share it with you. Maybe some people in my comments will correct if I have made a mistake. This will increase my knowledge and yours as well. 🙂
We make achaar with just about anything, including pork (wild boar), chicken, fish, and deer meat.
The more common veggie achaar's include (but are not limited to) neembu (lime), garlic, ginger, carrot, raddish, turnip, bamboo shoots, and many many more, I might have missed 😀
@@echochamber8350 there are really so many ingredients from which you can make achars. I have also listed some in my comments and I have also missed some. Btw where do you belong in India? I have not heard of achars made up of meats. I am from Gujarat so it is a bit different for me.
@@nandi_1582 I'm from Rajasthan, and we use meat in our achaar very often. Traditionally, it used to be game meat, but of course hunting isn't legal in India anymore.
Himachal Pradesh and parts of UP and Uttarakhand also do a lot of chicken achaar. Interestingly, my Anglo-Indian friends were the ones who first introduced me to chicken achaar.
I'm not sure about the origins of fish / prawns achaar, but I first tasted it in a Maharashtrian home.
Achar is a hidden wonderland of Indian cuisine, about which, normally nobody talks.
TOTALLY agree!
Chutney too.
@@ChoCoMoCo69 oh come on everyone talks about chutney
@@chefKeithSarasin In South India folks even make pickle from meat.
@@jamesbond4810 WHAT?
Meat in chutney 😲
That's insane
I love these new things 😍
But unfortunately I'm a vegetarian 😔
Every Indian family have their own specialty of preparation. Thousands of pickle recipes to explore.
Totally true.... That's where I want internet to come to rescue.
My Bihari grandmother used to make several kinds of pickles, but her star creation were lemons from her garden pickled in salt. My job was adding the salt on each lemon layer in the jar and later on turning the jars as they had to be out in full sun. Fresh yellow lemons turned into salty, tangy jammy goodness when they were done. Perfect with several rice dishes or paratha, but I loved it best with my grandmother's kitchdi.
Myself from Bihar as well.
My mom does the same.
We got lemon plant as well.
Unlimited Lemon pickle.
In north Indian household, the amount of Achaar is inversely proportional to the taste of the dish on the table.
Haha so true!
I just love making achars or pickles or avakai( in my Telugu Language). I always make pickles with different vegetables every year and send them to relatives and friends. Hot rice with mango pickle and some ghee is best food. It's simple but it's very fulfilling anytime. I mostly make mango, cabbage, bitter gourd, radish etc., Pickles.
I can't have a single meal without avakai as side dish. In tiffins or meals with rice, my family needs to have avakai( pickle ) as a side dish, sometimes it becomes main dish also😂😂.
As a South Indian mainly as Telugu person, we love our rice with pickles. In our region, pickles are must for almost every dish at home except for a few dishes. Hope u enjoy trying different kinds of pickles. I'm glad some one talked about pickles because they are very very tasty but many people don't know about it when they talk about Indian cuisine.
I'm Gujarati and make avakai every summer.
I love garlic pickel , it tastes totally different from a raw pungent garlic . Same for mushroom pickle
Children don't like it as much as adults do.
Mushroom pickle 😊
Mango pickle 🤑🤑
Every year during the summer we get raw mango... get them chopped up and the whole pickling process is sooooo enjoyable. It's a family thing for us. And after we are done with the pickling and transfer all the pickle into a jar we put some rice into the big bowl we mixed the pickle in and let it soak up the residue flavors and it is just pure deliciousness.
Sounds soooo amazing
Wow!! You are really going deep into Indian cuisine. When you are into achaar then you have moved beyond Indian restaurant food into Indian home food.
Haha thank you. I’ve got sooo much more I can’t wait to share
Indian pickle is a side dish along with rice and curry.
In fact I was having my dinner with two varieties of pickles.
Achars or pickles bring memories of home sweet home for me because I don't live in India anymore being far away from homeland. My little story about achar , home and traveling.
In my hometown in Kerala in our land we have some kinda tamarind known as Bilimbi or Irumban pulli. I don't know the origins of this plant but I think it's available in most tropical countries of South Asia. Since I don't get it in the middle east I always ask my mom or my mother to prepare a pickle with bilimbi and I carry it along with me. The pickle is prepared using some ginger,garlic, curry leaves, all the Indian spices ( no garam masala ), some vinegar for preservation. It tastes sour and savoury. We usually eat it with some Rice, Dal , and bilimbi pickle. Other vegetable pickle I like from my hometown is Ambhazanga aka Wild mango or Hog plum which is salted - some green chillies and ginger is added to it- very simple pickle.
Apart from this I love the local fishes of my hometown which is available so we usually prepare fish pickle using Tuna or King Fish bring it along with us and eat it along with rice reminding of home again ( nostalgic ). Fish pickles I have seen it mostly done in Southern parts of India. Northern parts of India it's mostly pickles using vegetables. Thank you for your new video on pickles and waiting for your next video. 😍🔥
Oh wow!! Thank you so much. This is an incredible story.
I'm from India and I'm touched that you made the effort to make a video on ' achaar'. It's a part of the Indian kitchen. Mango ,green raw mango pickle is the king of ' achaar' and it's made in the summer. It is part of the Indian summer . I have memories of pieces of green mangoes coated with turmeric and salt and laid on a clean ,white cloth to dry before it's mixed with oil and spices and put in an earthen jar. Traditionally , pickles are always put in earthen jars with lids . I have memories of stealing some raw mango pieces , yellow with the coated turmeric and salt and eating them just like that ! Getting achaar from home is like an expat American getting a package of mom's apple pie .
Thank you my friend. Many more videos to come :)
Making pickles is like a celebration. Mostly during Summers, my family along with all my cousin's families visit our grandparents. We make pickles sharing tasks under guidance of our grandmother as a well spent family time. When we leave, everybody takes enough pickles so that it lasts till next visit. And that's how every families own recipe is handed down
Hi Keith, thanks for the upload. Just a suggestion I would like to make here. Your channel is going to explode in no time and I can foresee that there would be a lot of content coming through. Just for ease of navigation, it would be a good practice to label your videos like S1E1, E2 etc. from early on. It would be easier for you to refer them even in your later videos and also for the audiences like us to keep track of all the videos. Cheers! 🍻
Thanks for the tip! :)
Pretty great idea!
Or you can just make playlists in the channel for future reference based on any particular categorization....
@@Abcdefspi I have that :)
One of the Achars that my mommy makes is made from Tomatos. Believe me its divine, but not everybody could make it. Only experts could make Tomato pickle with the real taste.
Wooho achar making season is here......Indian gooseberry, Red Chilli, Radish and in few days raw mangoes..my mouth is watering just by imagination of the tangy taste😋😋😋
Soooo jealous!
Amla achar me sour taste aata hai kya?
I make mango, lemon and citron fruit pickles. I personally like the Citron fruit and the lemon pickles. The way I make it is very simple. Wash and dry the lemon/citron fruit first. Then chop into small cubes. Then in a ceramic jar, I add rock salt at the bottom along with black peppercorns and Ajwain (carom) seeds. After that i add some cubes of the lemon/Citron fruit and then comes another layer of rock salt, black peppercorns and Ajwain. I repeat this till all the lemons/Citron fruits are inside. I keep this in the shade in the day time and in a dry corner in the night. It takes about a week for the pickle to get ready. It goes well with curd rice.
Two of my best experiences with pickles has been with Andhra Mango Pickle made by my friend's mother and the second was a green peppercorn pickle that I bought at Isha Ashram in Coimbatore in 2007. That green peppercorn pickle's taste is still fresh in my memories. It was a zero oil pickle and had such a fresh, salty, a little spicy taste when you bite into the peppercorn. It paired beautifully with curd rice. Thank you for the memories Keith. You are doing a fab job.
I am Telugu and Andhra pickles are the best. Andhra is known for pickles. Especially gongura (kind of a leaf) and avakai mango
In Karnataka, maavin Midi( another small mango).
My mouth is watering thinking about it. Have to go for my dinner with avakai pickles
Every summer, we just prepare aavakay(mango pickle), my grandmother mixes it and post that she mixes the rice in the same bowl of leftover pickle, and feeds us....wow that's an amazing moment and taste just blows u out (mouthwatering). We even prepare dozen of pickles every year namely ginger(allam), gongura,tomato, mango,brinjal, drumsticks,pumpkin,cucumber,mirchi,chicken,gooseberry, lemon ,bitter guard,tamarind etc....it a must sidedish or a dip kinda thing fr all our breakfast items..apparently can't even imagine life without pacchadi(pickle)...so glad that ur talking about it ..really impressive..go on..
In Maharashtra ( state of india)
In Marathi a (maharashtrian
language )Achar is called Loncha ( लोणचं ) and In whole over India Maharashtra is passionate and aggressor in Achar / loncha making due to Cultural and history reason and also climatic
That also have various reasons one of the main reason is Maharashtra hai best Mangoes in the world
And Bhakari , Chapati , Paratha can be eaten with pickle
And ultimate favourite legendary combo
(Varan , Bhaat ,Loncha )
Dal , Rice , pickle
I'm loving your videos. Everyone in the comments has always praised your knowledge and passion for indian food and they are absolutely right. But i like watching them not just for the learning something new about food, but also because your voice and overall personality is so calming and really just relaxing. I hope to see much much more from you.
Awww. This is so kind. Thank you so much
Loving your content! My pickle story is very emotional to me. My mom was a really great cook and I loved everything she used to make. And while she made a wide array of pickles throughout the year depending on the season, my favourite was the one she used to make in the winter time of fresh green peppercorns still on their stalks. She would process and grate raw mangoes and their tart juice during summer and store them to be used in winter to make these pickles (when raw mango is not available) she would make her enchanting blend of spices, temper the oil that would go into the pickle.....it's really was magic in a jar! 2017 my mom fell ill and for the most part is bedridden.....with that the magic of our kitchen ended...... however just before she fell ill, in the winter of 2016 she made her last batch of the green peppercorn pickle and I still to this day hold on to that last jar of magic(stored in the fridge like the top tier of a wedding cake) i cannot bring myself to eat it as the nostalgia of how life was before mom's illness is too great to bear.....but at the same time, that jar still is a source of comfort and reassurance that I have and always will be loved...
Thank you so much. Love this comment. You rock
Awww! Hope your mom gets better soon.
Here's how we Tamils make the green pepper pickle. Just wash, dry in shade till there's NO MOISTURE, add salt & lemon juice - about 4-5 lemons for every 100 gms, keep in the fridge. Be careful to use ONLY dry spoon & dry hand, you can enjoy it for years.
Store in a glass jar, with a glass lid, as metal will corrode from the lemon juice. You can start having it after a week or 10 days!
Simple yet delicious!
Hundred thumbs up to you. Keith you do have an Indian soul. Your thoughts resonate with Indian spirit. Even as Indian I find Aachars so strong in flavours that as an accompaniment to an ordinary meal their taste / flavour / aroma stands out. But that is just me. They go well with savoury snacks.
Thank you my friend! I am glad you are here :)
And also achar varies from State to state region to region. Varieties of pickles available in india ❤️
We Bengalis also make many types of achaar as mix achaar, raw manga achaar, nimbu achaar, Indian jujube fruit achaar( which is sweet and a bit spicy, give burning sensation afterwards), carrot achaar , green chilly, red chilli achaar, green olives achaar etc. Like you said In India achaar are not always tangy, acidity but also have many sweet variations. We mostly use strong pungent mustard oil for preservation of tangy and spicy pickles. For other types of achhar they don't even need heating at all.
Yes. This is one of the many reasons I love Bengali people and food haha
I am Gujarati and Aachar or Athanu ( as called in Gujarati language ) , brings lots of childhood memories in my mind. Summer vacation, Hot days, Drying of special ype of aachar raw mangoes , mango pieces with little turmeric spread on cotton cloths on terrace under the hot sun for drying, or dicing of mangoes in long noodle like shape for sweet and hot raw mango aachar called Chundo, Green berries called Gunda, Karamda etc. 's athanu , chunda's sugar getting liquid under the hot Sun , putting athanu in special china clay jars etc. etc. so many memories where I had also participated as helping hand.
Eating chhole bhature with carrot aachar or mix pickle in cold winter mornings is a pure bliss.
Good work. I love your trials to dig into history of the dish. Keep it up. Your love and passion for indian cuisine is clearly visible. Introduce very very vast and diverse Indian Cuisine to Americans.
Thank you so much for sharing these stories :) so glad you’re here.
Gujaratis OP
Achaar is an Indian tradition. All my adult life, I would get all my achaars from my mother. I never bothered to make any. Now that my daughter is married, the achaars in her home go from my kitchen. Mind you, I still get a couple of jars of achaar from my moms house whenever I go there!! It's a legacy which is passed on.
The older the Mango pickle is, the more divine it'll taste.
Hey Keith, awesome take on achars …I noticed your mouth watering talking about achars 😁😁😁 same with me 😋
I remember my mother packing me various achars as I went back to college after I came home for a break. It used to enhance the taste of the awful mess food. Achars are a blessing for all who experienced hostel life. Thanks for bringing these memories back!
Glad you enjoyed it! Thanks so much for the kind words and thanks for being here :)
Aachar makes the whole plate full of plain food look Delicious!! It adds dimension to the taste thats on the plate. It adds smile to the person who is going to Honor (Eat) the food. It makes whole experience Divine!! This is my realization on Aachar!! Nice video and lots of good research u r doing!! Thank you.
For me aachar is nostalgia, our grandmom used to prepare it. Our Aunt cooked really plain food and me and my cousins never used to like it. We had this shelf and on it there always used to be some Mango pickle, Lemon pickle, or Meethi Khatai ( its sweetened mango pickle sorta like a jam ), that made our day. After grandmom passed away, the old recipe was lost
Keith! My goodness, thank you so much for all of your content diving into Desi/Indian cuisine and culture. I'm in a similar boat to you - though I'm culturally a Westerner/outsider, I've got many people in my life (including my best friend in the world) who identify as part of the Indian diaspora, and discovering tradition and culture through the food we share together is so key. Especially in the world we live in today.
Just subscribed - looking forward to watching your future content, and catching up on what's out so far :)
Hey Caroline!
You just made my day!! Thank you and I hope I can help inspire you! Reach out anytime
We also have Anchar made form 'BITTER GROUND'. It's a recommendation. Bitter gound has extremely Bitter taste. But it is very beneficial to health. Due to its medicinal properties. In 'Ayurveda'(the ancient Indian school of medicine), It is considered one of the most health benificial vegetable. But when people makes pickles from it. The use of perfect selection of spices and the types of oil they use, reduces 80% of its bitterness. And gives it an amazing flavor.
That pickle is one of my favorite.
Yeah for me too .
Man your soul is touched by Achaar ❤️
Mango achar , lemon achaar and red chilli achaar I love it
Yesssss
I love how you delve deep into history of different food. Achaar makes any dull winter day mouth wateringly fun and it liven up any lentils,vege dishes. When you are feeeling low under the weather, all uyou need to make you feel better is couple of hot homemade parathas, homemade achhar and masala chai and instantly you feel better. It is leagues ahead of all the supermarket sauces you get which are full of additives, E numbers and preservatives which are harfil to health.
Thank you soo much!
One way to introduce Indian pickle to western palette is to mix a teaspoon of pickle with some sour cream and use it as a dipping sauce with some form
Of chips. It mellows it down and introduces the flavor while not being intimidating.
Oh interesting. I’m going to try this. Thank you!
We make achar every year in summer time and it stays for the year again same process next year mango pickle and chilli pickle is must for me in those days when we eat vegitarian food with rice..I like it with Roti as well
I miss my mother's Makali Beru (Decalepis Hamiltonii) pickle, its very endemic to south india. you might still find videos of how to make this pickle. Its one the best and brings a lot of good memories from my childhood.. There is this very intimidating bhut jolokia (Ghost Chilli/pepper) pickle from Nagaland, should be available on Amazon these days its a must try for anyone. but careful with the quantity its a very very potent chilli.
Even while talking abt achar Keith's mouth was watering. Its so visible. You are amazing Keith.
Keith, the power of achar is seen in ur mouth watering as u speak in the video. Yes, we noticed it. Loved it.
Love right back my friend!
I see your growing interest in enjoying Indian cuisine and further, your deep down interest not just to eat and enjoy the various savories and sweets Indians have to offer. You seem to deep dive into understanding how each of them go down to having correlations to the Indian ethos and culture. Just love your curiosity to learn what lies behind each of our preparations in its roots... Wishing you the very best in your love and growing interest in India food preparation that comes from the remote corners of our little but very diverse country.
Thank you!
Achar is in Hindi. Every language in India has its own word for pickles. In Kannada (from the south Indian state of Karnataka) we call pickles "Uppina Kayi" which translates to salted unripe fruit. Uppu means salt and kayi means an unripe fruit.
And styles of making pickles varies from state to state and within each state it changes from culture, religion and the variety of spices used.
Absolutely. :) thank you for this comment t
In Telugu it's pachari just add 'P' to achar
@@Infiniteemptiness its pachadi(not pachari) or tokku
@@gamerdude3126 ri and di are cognates in linguistics r and d are interchangeable and pachari in time became pachadi just like kari in Tamil is khadi in Hindi and some people call puri as pudi
@@Infiniteemptiness
Edit: There's actually a word called pachāri in Telugu
Pacari or pacaramu pachari. [H.] n. An airing, taking a walk. viharamu.
So it's not related to word achar.
Pachadi pronounced as pachchaḍi (with a double consonant and short a, unlike achār which has single consonant and long a and don't sound similar) so don't give wrong information and try to justify it.
Mmmm, pickles! As others have commented before, pickles to me are always the chopped mango pickles, especially the ones my grandmother used to make at home in only a few minutes. They go well with roti and rice. Having lived in the north and the south, my ideal south Indian meal would be curd rice and mango pickles while my ideal north Indian meal would be either poori and mango pickles (traditional Gujrati mango pickle for preference) or roti + a fried vegetable and daal (of any variety) and pickle.
My first introduction to a Western pickle was in F.R.I.E.N.D.S. when we see Rachel having a pickle at a restaurant and asking 'Would you like this pickle?' or words to that effect. I was surprised at the size of the pickle. After a bit of research, I realised that 'pickle' means something different in the west.
Fun fact. I never knew how popular friends the TV show was in India.
@@chefKeithSarasin for some of us, it was the first USA tv series we watched😅
Thank you so much for exploring indian pickles.
Indian food is incomplete without Achar!
It adds a whole different kind of flavours.
My god just thinking about them makes my mouth watery.😋
Awesome video Keith… can’t wait for all the videos of Achar series. I hope you also talk about how the same pickle is prepared differently in different parts of India. I miss all the wonderful pickles that my mom and mom-in-law make. I can never make them as good as they do even when I follow the recipe exactly.
Thank you my friend! I def will talk about that.
Pickling process changes the food composition and extends its life. It can be brine, sourness or acidity and oil which which blocks bacteria or fungus to damage the food. In the pickling process food (like lemon or raw mango) is fermented (cooking without putting on stove). By that definition, grape juice can be pickled (fermentation process) and is called wine! Once grape juice becomes wine, can keep for years.
Hi, I hope you are doing well ❤️❤️❤️❤️ I want to thank you for making such videos 🙏🙏🙏🙏🙏 your videos just not only gives information about Indian food but it also from your heart. The respect that you show for India , Indian people and specially the love and respect that you have for Indian food is really great. Your video shows how much love and passion you put into the making of the videos. 👍👍👍👍👍👍 Lots of love and support for you 🥰🥰🥰🥰🥰
Wow. Thank you so much for these kind words
Happy to See Your Love for Indian Food Sir. My Best Wishes for you. ❤🙏
Thank you so much 😀
Someone did lot of research. I commend you, because many-a-times seeing people talk wrong about Indian food gets borderline offensive.
You just gained a new subscriber to ❤️
Thank you!!! Love doing this channel
Updated
I have many many memories of pickles let’s me explain in detail Iam a vegetarian so I don’t know about non vegetarian pickles .First of all Indian pickles can be a combination of spicy,sweet,sour salty etc.And my family makes pickles with green mango,lemons,chillies(green and red),chikapeas (black),tomato,onion,gooesberry,indian cucumber,tamarind,ginger,gongura( don’t know in English maybe-roselle plant),sesame with the mentioned vegetables,brinjal,carrots,cauliflower etc pickle can have one or more than the above mentioned items.
I’ve ate all the mentioned pickles they are all delicious
Even there are no curries only pickles with rice is enough for me
When ever I was going for a trip alone or with my family or friends we used to carry pickles with us it’s like you don’t fee away from home and you be always have the taste of mother’s cooking with you
when my sister or me go abroad to work or study my mom will pack us jars jars of pickles
When ever we visit our relatives home they will give us the pickles they made
When ever my grandma visits us or when our family gathers we used to make pickles together cutting vegetables,mixing spices,etc
There are many many memories for Indians when it come to pickles
I miss those times
Thank you so much for sharing this. Pickles are so many things to so many people and I’m so glad you are here to share your story.
I agree with you different states with different versions of achaar. Even my kids who are born in US love it. Their grandma makes them and sends packages 😃. Especially Gongura😋
Hi Keith. I liked your video. I am a veteran military officer and a practicing doctor.
My foray with Achars started almost 40 years ago when I pickled garlic pods in brine. The story has come a long way now. I have pickled pork, chicken, boiled eggs, beetroot, broccoli, besides the routine carrot-turnip-cauliflower achar, but my forte is raw mango pickle in asafoetida and no oil.
Wow. Thank you for your comment. It’s wonderful to meet you!
Wow! You have touched a bees hornet of memories from childhood at a small town in the state of Andhra Pradesh. I am inspired to make some stuff to add to your wonderful content. Thank you
Hahah thank you for watching and being here
Great Topic. My grandma used to say "Pickle" is great for a healthy gut as it generates good bacteria.
Pankhuri showed a pic of Black Lime pickle and teet ka ackhar, both are my favourite. When lime pickle gets old, it turns black and changes its taste to a whole new different level. You may find some Indian pickles either in Indian grocery stores or in International section of Walmart store, located around Indian community. People used to make and store pickles at home, like many other things its a dying art today due to modernization.
Great to see your video on Aachars, for me achar is a part of my daily food.. and I always prefer my homemade achar. I make varieties of aachar- mango achar, red chilli 🌶 achar, ginger-chilli achar, lemon achar, amla achar, hing achar, carrot and radish achar, mix achar… etc.
I just love eating it… 😋
Here, in my home (Ghaziabad,UP) we prefer eating achar in our daily lunch with many food items like- dal rice, any sort of pulav or biryani, with any type of paratha either plain or stuffed and even it rajma-rice, or chola- bhatura/rice. It tastes great it any sort of Indian cuisine…
Achhar is the word for pickle in few parts of India but in my place which is Andhra Pradesh its pacchadi and we have pacchadi which stays for 1-2 days and some stay for a 6-8 months.Our region has aavakai pacchadi which literally means mango pickle and its made of mangoes which are specially grown for it.The mangoes are plucked before ripening and made into and tangy,spicy pickle and its very popular
Hi Keith I am a regular follower you Achar video brought me memories of my childhood when I was going to school. We did not have much for lunch mom used to pack me curd rice and Mango pickle the taste still lingers in my mouth thanks for bring back the memories.
Cheers Indian living middleeast
Thank you so much my friend. Welcome :)
Pork achar really tastes good 👍
In the north-east we love bamboo shoots achar and chili achar
Nice video.. a simple cooked jasmine/indrayani rice with curd,a pinch of salt and sugar mixed together well and eaten with a mango pickle...Wow combo!!👍👍👍👍always blown out chef by the respect you have towards Indian food and feel proud myself too that the food that I eat daily is becoming globally recognized,and the credit goes to you Keith,and other passionate indian food lovers out there such as Volpe,David Thomas and many more. Loads of love and respect to you Brother Keith 🙏😊👍🌷
Thank you so much 🙂!! I really appreciate you and this comment so much. We are building a great little community here!
I love mango achars.My favourite has always been 'uppilitta manga' which basically means raw manga preserved in salt and 'kannimanga' achar, which is pickled baby mangoes. During summers at home in Kerala, our entire family would pick mangoes from our yard and get to pickling while eating mango slices dipped in chilli powder and salt as snacks. When the mangoes ripen, we either eat them or make 'mambazha puliserry' a dish that uses ripe mangoes and a personal favourite of my mother's. Whenever something is in season the family sits down to pickle it, like nutmeg, sapota, irumban puli, Java apple, lichi, rambutan....but mangoes and jackfruit have always had a special place in my heart and that of Malayalis in general. So many memories....I wish you a great journey into the world of achars... I actually had beef achar and kallumekaya(mussels) achar for dinner today lol.
Thanks a lot for making this video for us.
Always ♥️
Thanks for selecting n loving my comment n u got the right nerve of the world of achar 👍 n good luck for the new pickles u try 👍😊
My pleasure
Achar is my favorite type of pickle. Once I tried it for the first time I made sure to always have some at home.
U described well about Achar and need to add one more thing. Achar is a great example of passing knowledge from one generation to next generation and this is going on since 100s of years and also creativity in people contributed so much that now we have thousands of varieties across subcontinent.
In my family we have some 5-6 types of mango pickle and 5-6 types of Lemon and this use to be double few years back when living in small town. Now in big towns here houses are not that big to keep 50 types of pickle.
How urban life is killing this tradition is sad.
Anyway now we have more ways to preserve this knowledge.
This is perfect. I’d love to include this in part two
Thank you!, I like pickle I eat it I can't remember how much type of pickle I eat in my life it's uncountable. I love it
Someone has to say this ! Nicely put
Superb as always. Brother stay blessed..
Hope to see you qhen u visit India
I hope so too! thank you for being here my friend!
And I like these sort of videos where the presenters have something to add, not those who just eat and tell everything is best for the views!
Me too :)
Exceptional effort and research....... great work sir
Thank you my friend.
Great !!! I have taken our achars for granted but not anymore. Best wishes for your future endeavours….
Thank you! You too!! I think I took your achars for granted too :(
It's true that we Indians also eat fruits as achaar. Presently I am eating kiwi achar and it's amazingly delicious.
Good information, brother thanks
there are many varieties of pickles in India. In South India generally, farmers will have the seasonal fruits or vegetables with them to keep it longer eg. cut lime soaked in salt water for days and finally dried in sun. this dried lime can be added to masala or even can be had just like that for curd rice. another example is chilies green one is soaked in buttermilk with salt for a week and finally dried in sun. this dried chilli can be fried in oil and have for curd rice.
I really enjoy your content. Even though your channel has lot of content about India, you are not just sitting there and reacting to videos without saying much.
You actually did some research which is lot more than majority of channels that try to sorta attract Indian audience.
Subscribed 🤝
Thank you sooo much. Made my day
@@chefKeithSarasin keep up the great work, man
Keith, as usual loved your video. Man oh man, your passion for Indian food seems to be limitless. Here is something for your taste buds; what will come up shortly in April in South India is Mavudu season. Tiny raw mangoes are harvested and pickled in salt with or without red chilli flakes, stored in porcelain jars. Takes 2-3 weeks to pickle and consume. One of the simplest pickles, juicy and delicious in every bite - you won't stop with just one 😂You got to try it if you haven't already. Also, making Kalyana Mango pickle is the easiest - served in South Indian weddings - usually prepared fresh with raw mangoes in minutes by caterers.
Yummmm. Thank you soooo much!
Hey Keith, my childhood memories of aachar are about helping my mom with peeling raw mangoes (amiya), cutting in pcs and adding salt to the cut raw mangoes.
I will suggest...If you can check/taste lemon pickle (black in clour)...made by adding garam masala and sugar....I am sure you will like it. It has sweet and sour taste.
Aww I love this
Back in the day when our food was cooked on a cial chulha which needed an hour to be flame ready ...a kid (read me) getting hungry at odd hours (read 5pm) was not new ... So a fire less cooking meant sliced thin onions mixed with Mirchi (the red beefy one ) ka Achar ..its fillled masala mixed was great with plain rice ... This is my grandmothers quick jugaad for fixing a spicy meal 😊
Depending upon the region of India an achaar was made, they can have distinctive notes.
For example in Northern part of India, a traditional pickle typically has either a pungent mustard oil flavour, or a strong essence of fennel seeds, or both...
But many pickles down south have a more red chilli based profile in a neutral oil.
Came across your channel and became a subscriber and I haven’t seen a western chef so fascinated with Indian cuisine as you are. Achaar may be a Persian influenced word, but Southern Indian languages have different word for it. The Telugu word for it for instance “ooragaya” means vegetable literally pickled in salt. So is the Kannada word “uppinakayi”. The ways of pickling is distinctly different in North India and South India and the southern versions are more fiery. Teh southern versions go well with rice and the northern ones with Indian breads. There are also sweet pickles which have are very less popular and I know a family recipe of goose berry picked in jaggery (Indian unrefined sugar). Really enjoyed this episode and looking for lot more from you. FYI, Edison NJ has a great bunch of authentic Indian restaurants.
Hey! Ty my friend for this incredible comment. I have so much telugu to learn!
In India every state or regions have different kind of achar. Achar from Eastern part of the country where I am from is sweet in taste, they are preserved using jaggery. Achar from South India is spicy and are preserved in oil.
I seriously like them all equally and in its order: mango-fruit, lemon-citrus, carrot-vegetable, pepper-hot, okra-bitter, oIive one is my favorite. They’re all different categories, but match food so well. I was literally thinking about these a few days ago and pickIing myself.
Another awesome video from an awesome guy.
You rock!Thank you so much my friend!
Indian food is based on ancient medicine system Ayurveda. All the spices are used as per the season and climate. Indian Achar is basically a probiotic food consumed in very little amounts.
I can't have a meal without having pickles as side dish. I just love them.
Thank you for being you too!
Really good video Keith 👍🏼
After my paternal grandfather passed, my grandmother raised her eight children selling homemade pickles all over Mangalore, Karnataka State, India. I will also try my hand at learning how to make achaar.
wow! What a legend! Grandmother's are so special!
OOOOO My Mouth is watering . 😋😋😍
Your love and respect for the achar and Indian food culture shines through Chef Sir... looking forward to more such videos....I am sure i will learn a lot! I would recommend you to try Bhut Jolokia achar(ghost pepper achar) of that's available there!
I would love to try that! Thank you for the comment and kindness
Ghost pepper is that the one native to Nagaland?
Achar is family bonding time when I was growing up. My grand ma was the lead and rest all the family had a part to play. It was invariably done during summer holidays and we used duty was to guard the sun drying pickle with all our heart. Oh those were the days..
Thanks for sharing
Watching this I almost cried. We'll, I cried ,remembering stealin achars from our grandmother's closet when she went for after noon nap. All 12 of us siblings, and getting into trouble for that Thanks for bringing those memories back.
Awww. Thank you for sharing this memory!
I love Kerala style fish and prawn pickle. Along with that mango pickle is my fav in vegetarian category
You just got a subscriber sir for referring pickle as it is not just cucumbers bcos in most of India we eat cucumbers just as salad and achars are totally different for us as you explained ..good stuff keep it coming 👍🏻
Thank you!
My grandmothers Always make Pickles and I also she made 'chunda' these is mango which is cut into long thin strips and are added in sugar syrup with flavour red chilly and lavang and usual it will get old it will flavour the most.
First time I tried bengali mango pickle I didn't like it, but I tried it again and it grew up on me. Now I'm obsessed with all kinds of Indian pickles.
Yes!! That’s awesome
Kerala prawn pickle and mussel pickle is awesome!
Good work Keith..soon ul b having million of subscribers
That would be amazing but this channel is for US, not me :)
Even when I am seeing this video , my mouth is watering... involuntarily....seeing them stimulates our taste buds.
😋
Please also visit Godavari districts of Andhra Pradesh and taste their Ulavacharu( Horsegram soup), it's Biryani versions, Gongura pachadi( sorrel leaves pickle), and other short duration pickles...Natu Kodi ie Desi Chicken --and so many more......
Every district of Andhra Pradesh has its own indigenous dishes ...Rayalaseema has its own...
Hey Keith! I want to share an interesting trivia that i heard when i was a kid, and i heard this from my mom (around 1990s). So, I am a Bengali but, born and brought up in Hindi/ bhojpuri speaking belt of eastern Uttar Pradesh. So we had a lot of interactions and food habits influenced by Hindi/bhojpuri speaking people. My mom used to have lots of interactions and food shared within the community. During a marriage she was attending, she saw that big jars of prickles/ achaars ( i mean really big ones) was also sent by the bride’s family to the groom’s family as a gift. For some of us it would be unusual that of all the places why would someone gift jars of achaar that too during marriage, because indian marriages are little extravagant. When she enquired about it she came to know that, since an achar requires lots of spices and oil and prepared with lots of patience (under sun’s heat) it becomes quite an expensive thing as well as priceless. It was also a way of flaunting wealth and love. And this was not one single instance, it was a custom in that region. Now this story i am talking was in 1990s, so i am not sure if this thing still happens, as i have left that place almost a decade back. But for me this make a great story and creates a special feeling for achaar. I just love it to my core. You won’t believe when i say or write achaar, my mouth just become watery by sense of smell that i have in my mind.
I love your videos and when you share some of the stories. i went through some of the comments below I couldn’t stop myself from sharing mine. Keep up the good work.
Oh wow. Great one. Thank you!
I liked this part of video where you stretched difference btw pickle from India and there sir. I took long time to realise that as a kid and finally understand that while watching some cartoons that pickle in other places is different. Btw congratulations for 5k subscribers Sir! The other day when you planned live I felt sad about the tech issue, you were 4.9k then. I just got to watch CZcams after long time again 🙆🏻♂️.
Aww. Thank you my friend. I really appreciate you.