Pickles of the British Raj
The British steeped Indian fruits and vegetables in vinegar along with mild Indian spices to create a range of fusion pickles. They do not use mustard powder / chili powder used in almost all Indian pickles and so are very mild by Indian standards.
1.: Red Cabbage Pickle .
2.: Red Cauliflower Pickle
3.: Bombay Onion Pickle
4.: Dry Mango Pickle
5.: Sweet Mango Pickle
6.: Mint Flavoured Vinegar
7.: Chili Vinegar
8.: Dates pickle
9.: Tamarind Fish Pickle
10.: Whole Mango Pickle
