One of my favourite childhood memories was helping my mother make achaar. Those large ceramic jars filled to the brim with fresh pickles, sitting in the sun on terraces, flashing back to a simpler time. In fact, no meal was ever complete without a spoonful of the sweet, sour, spicy, and frequently tangy condiment. Given their extended shelf life, pickles are an excellent way to preserve seasonal produce, and each region of India has its unique style of pickling local ingredients. To celebrate the season, we tapped three chefs to give us their iteration of a pickle they grew up relishing.
VANIKA CHOUDHARY FOUNDER & CHEF, SEQUEL & NOON, MUMBAI
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