Pickle is a vegetable or fruit soaked in salted water: Some pickles are sour and sweet too. The term "pickle" derives from the Dutch word "pekel," which means "brine." What about achar, though? Where did that originate from? The term achar is commonly thought to have Persian origins, even though its origins are unclear. 'Powdered or salted pickles, or fruits, preserved in salt, vinegar, honey, or syrup,' says the Persian dictionary. “Without a spoonful of this sweet, sour, spicy, and delicious Indian pickle, no dinner or lunch is complete.” Pickle making as a practice begins back tho ..read more

Chutney powders are a common ingredient in Indian cooking. In practically every section of India, many types of chutney powders are created and consumed. Fried gram, peanuts, salt, garlic, tamarind, curry leaves, dry coconut, red chilies, and other commonly used flavorings. “ Chutney powders are usually high in vitamins and other nutrients because the ingredients are sourced mainly from plants and aren't cooked. Little or no use of oil makes the chutney powder almost fat-free.” Groundnut chutney podi/ Peanut Powder - Yes, this chutney powder is beneficial to your health. Guntur red chilies, p ..read more

In South India, Podi, also known as chutney powder, is a spices powder used as a condiment. “It goes well with rice, idli, dosa, and upma. This spice powder is traditionally made only with roasted or fried gram, peanuts, and different Indian spices, which are used in podi recipes.” Podis come in a variety of flavors, depending on the region. “Idli podi comes from Tamil Nadu, Kandi (red lentil) podi comes from Andhra Pradesh, poondu (garlic podi) comes from Tamil Nadu, chammandhi podi (with roasted coconut) comes from Kerala, and so on.” 1. Chutney Podi a) With Garlic b) Without Garlic 2. Grou ..read more