Pickles of Goa

A typical Goan meal is considered incomplete if there is no pickle served. Whether it has been bought from the market or fished out from that huge antique pickle jar tucked in the corner of the kitchen, any pickle will give that sizzle to your meal.

Goan pickles are by nature usually spicy, sweet, sour, or a combination of two or all. They do take time to make but that usually is because the main ingredient has to be prepared. Once that has been taken care of, they are quite simple. Remember to sterilize your jars in boiling hot water for a couple of minutes before pouring in the prepared pickle and never use wet cutlery to handle pickles.

	Mackerel Para Pickel Goa
	Para is prepared prior to the onset of the monsoon in Goa, when fresh fish may not always be available. Fish is now available in plenty especially if you are staying in countries like Kuwait and where fish is available throughout the year.

	Prawns Balchao Goa
	The prawn balchao is the piece de resistance of the Goan menu. Now balchao is not a dish everybody can eat. It is too strong too sour, too aggressive, too Goanese. You have to develop a taste for it. In essence, it is a pickle, the Parsis call it kolminu achar, but the Goans eat it as a dish.