Perhaps nearly every culture in the world has a tradition of preserves and pickles of varying produces from season to season. And in India every household stocks up their pickles throughout every season, like root vegetable pickles are made during winter, spring and early summers are suitable for chillies and scorching summers are best for lime, lemon and obviously Mango !!! And right now, pickling season in India is in full swing, for many, pickling season is not just making pickles but it is given such importance as celebrating any festival and in many households, it is an annual ritual that is still treated with ceremony it rightly deserves. Pickling techniques and finished products might vary from region to region, but they have their one Mantra which is common that is loud and clear that ‘No Indian meal complete without a smidgen of pickle’. I would only eat pickle with vaghareli khichdi , puri or thepla. I find pickles too strong with other spicy food. I might just fit Keri No Murabbo or Keri No Chundo in my meals as these are not as strong as other pickles and it suits my palate.
