Photo credits: Ramesh Kidangoor

Pickles are an important part of Indian cuisine, especially in Kerala. There are numerous varieties of pickles, locally called achar, in Kerala’s traditional meals. Lime, Mango, Gooseberry, Carrot, Chili and Garlic are among the favorites. Several types of Achar are usually a must in Kerala’s Sadya meals served on the banana leaf during special occasions.

When made with the right proportion of ingredients and stored in a dry ceramic or glass jar pickles can be kept for years. In addition to the primary ingredients listed above the main preserving ingredients are vinegar, salt, asafetida (a resinous gum produced from a plant root and used in Indian cuisine as well as medicinally), ginger, curry leaves and small chilies.