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What Is The Difference Between Pickles Or Achaar, Murabbas And Chutney?
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What is the difference between Pickles or Achaar, Murabbas and Chutney?
What is the difference between Pickles or Achaar, Murabbas and Chutney?
For many people these three words have become somewhat interchangeable which is not surprising as the labels used by manufacturer are equally confused. In culinary terms, however these are clear differences between these three types of preserving vegetables or fruits.
Pickles or achaars can be made with vegetables or fruits. Vegetables are usually salted, either with dry salt (e.g. Punjabi Aam ka Achaar) or brine (e.g. Crunchy Vegetable Pickle). Dry salted vegetables are then packed in oil, usually mustard oil. Pickling is usually done in oil, vinegar, lemon juice or brine (i.e. salt solution).
Murabbas are essentially sweet preserves. Murabbas are primarily fruit or mango based. Chopped fruits or mango pieces are mixed with sugar or jaggery and spices and simmered for a long time or matured in the sun till they reach a jam like consistency. Their flavours improve and mellow with time. They have a shorter life span as compared to oil based pickles with the exception of the traditional Gujarati Quick Mango Chunda, or Methambo which keep well for longer periods.
Chutneys are again of two kinds - those that are preserves (e.g. Pineapple and Sultana Chutney) and those that are freshly prepared for every meal (e.g. Tomato Coconut Chutney) using ingredients that are in season and are readily available.
No matter where they are from or when they are used, pickles, chutneys and murabbas are always an excellent extra ingredient that will complement or improve the flavour of any meal.
There are so many different combinations and methods of preparation that nearly every region in India has its own special recipe.
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