http://www.fineindianrestaurants.com - There’s no better accompaniment to a stack of warm papadums or tasty assortment of chaat than a selection of deliciously tempting pickles. From a spicy lime concoction to a tangy mango dip, pickles have played an important role in Indian cuisine for centuries.


In fact, the technique of pickling foods in vinegar or brine can be traced back to ancient times when the people of India began preserving cucumbers to be consumed at a later date. Fast forward to the present day and it is no longer just the native cucumbers that get the pickling treatment. Indian culinary tradition has widened its net, embracing a varied range of ingredients and developing an inventive range of chutneys, pickles and relishes that are enjoyed throughout the sub-continent – from the northern climes of Uttar Pradesh, all the way down to the golden sands of Kerala.


South Indian pickles


The pickles of the north and south of India differ greatly due to the contrasting ingredients that can be found in t