Hyderabadi pickle

Hyderabadi Pickle is a type of pickle originating from the Hyderabad, a city in the southern part of India. Known for its rich and tangy flavor, Hyderabadi pickle is a staple in many Hyderabadi households and is often used as a condiment to enhance the taste of various dishes.

History

The tradition of making pickles in Hyderabad dates back to the time of the Nizams, the former rulers of Hyderabad state. The Nizams were known for their love of food and had a special fondness for pickles. The unique blend of spices used in Hyderabadi pickle is a testament to the culinary expertise of the Nizams' royal chefs.

Ingredients

Hyderabadi pickle is typically made using a variety of ingredients such as raw mangoes, lemons, or green chillies. These are then mixed with a blend of spices including turmeric, fenugreek, mustard seeds, and red chili powder. The mixture is then soaked in oil, usually sesame oil or groundnut oil, to preserve it and enhance its flavor.

Preparation

The preparation of Hyderabadi pickle involves a series of steps. First, the main ingredient (such as raw mangoes or lemons) is washed and dried. Then, it is cut into small pieces and mixed with salt. The mixture is then left to marinate for a few hours. After marinating, the mixture is mixed with the spice blend and soaked in oil. The pickle is then stored in airtight jars and left to ferment for a few days before it is ready to be consumed.

Varieties

There are several varieties of Hyderabadi pickle, each made with a different main ingredient. Some of the most popular varieties include Hyderabadi mango pickle, Hyderabadi lemon pickle, and Hyderabadi chilli pickle.

Serving

Hyderabadi pickle is typically served as a side dish with meals. It is often paired with traditional Hyderabadi dishes such as Hyderabadi biryani or Hyderabadi haleem. The tangy and spicy flavor of the pickle complements the rich and aromatic flavors of these dishes.

See Also

• Indian pickles
• Hyderabadi cuisine
• List of pickled foods

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