“Achaar” or South Asian pickle is a native and traditional food delicacy in the Indian subcontinent. It is prepared through preserving or extending the shelf life of food through several methods. Usually, the pickles are derived from vegetables, fruits and meat with a good mixture of spices, edible oils vinegar and brine. Pickles are often offered in a wide range flavors. They come in all varieties such as- ginger, sweet mango, lime, karela, mixed fruit, tamarind kasundi, Kul and red chilies etc. The term “achaar” in Hindi and other similar regional languages hails from the Persian word “Achaar” which refers to salted food such as meat and fruits preserved in vinegar, salt, syrup or honey. Some of the important ingredients used in preparing pickles are chili pepper, lemons, ginger, lime, mango, and eggplant etc. The flavor of pickles in India varies from one region to other and generally there are two types of classification in pickles. One type of pickle is made out of mustard oil and the other is salted and made without oil such as lime pickles. Pickles are home made during the summer time as there is more exposure to sunlight and then the spices are added preserved for further consumption.
Mango Mustard Pickle / Aam Kasundi
If you are someone who loves Bengali cuisine, then you have surely been introduced to ‘kasundi’ – the traditional Bengali mustard sauce. It is a pungent paste of mustard seeds, spices and mustard oil, which gives the same zing to your palate like wasabi. From fish chop to chicken cutlet and to egg roll – ‘kasundi’ is a must accompaniment/condiment for almost every Bengali snack
Aam Kasundi available in 500gm jar.
250 gm, 500 Gm