The name of this pickle, made by preserving minced vegetables in mustard and vinegar sauce, seems to have originated in India in the mid eighteenth century when the British East India Company gained control of the nation. The word, however, does not originate from Hindi or any of India’s 180 other languages but rather is a playful diminutive of the English pickle. The formation of the word may also have been influenced by the Spanish picadillo, the name of a minced meat dish.
A relish of pickled vegetables founded on minced tomatoes cooked with horseradish, sugar, a blend of spices, and vinegar. This relish, also known as “Indian pickle,” was first developed in the East Indies.
Originating from the fusion of Anglo-Indian culinary traditions, this relish presents itself as a harmonious medley of flavors. Crafted from a delightful combination of cauliflower, green tomatoes, cucumbers, cabbage, onions, pickles, and various other ingredients, it undergoes a transformational journey within a mustard vinegar dressing. The addition of turmeric infuses the relish with a distinctive touch of seasoning. This relish, renowned for its versatility, finds its perfect accompaniment in the form of cold meats. Together, they create a symphony of tastes that tantalize the palate and delight the senses.