Essentials of my Maharashtrian Pantry
By: Swamini Mandlik
Tags: Food, Indian Food, Foodies, Home, Lifestyle

Whether you travel the world or move to a new place, there can always one thing which you will carry along, just to get a homely feeling. It can be a simple jar of cookies or pickle, it can transport you to instant comfort and satisfaction. Home is actually a place where you can mix up something in 2 minutes and satiate your cravings.

I grew up in a traditional Maharashtrian Bramhin household. From the after school snacks which my grandma used to make to the elaborate prasad bhojans at home, I proudly adore it all. The effort and thought put into every singly food preparation makes me rethink and appreciate the community I grew up in. This is a small list of things which I have always found in my home kitchen, at every circumstance and stay permanently with me wherever I go.

1. Pickles and Chutneys.

Yes, pickles. Forget Maharashtrian, if you come from an Indian family, you will atleast find 3 jars of different pickles. My house always has mango, lime, chilly pickles and trust me, different variations of the same. A sweet one, a pickle to eat when you’re fasting, a spicy one, one with and without mustard seeds. Yes, pickle preferences are a thing! Chutneys are another condiments which are staple. From dry chutneys like groundnut and coconut to other house specialties, you may find it all. Such pickles and chutneys are also paired with certain types of foods and are eaten at a particular time, all this has solid logic behind it and it is like wine and cheese, it is meant to go well together.

2. Peanuts

Peanuts are abundantly grown in this region, and we make the most use of it. From its oil to snacks, you can find it in your every course of your meal. It is also used as a binding agent, a flavoring agent, the main ingredient, and also adds texture in various dishes. My most favourite Maharashtrian peanut preparation has to be Peanut and Jaggery Chikki. It is an amazing snack and will give you instant energy. I personally also love it when my mom adds it to bhindi and baingan sabzi, it levels your usual meal entirely.

3. Black Masala Powder

Every household has their own spice mix, and my house had this super aromatic black masala powder which we use in everything, from vegetables to snacks. This quintessential spice mix is made using various spices including cinnamon, star anise, bay leaf, cloves, peppercorns, stone flower, dried toasted coconut, and sesame seeds. The spices are toasted and grounded into a powder which makes this iconic masala. Twice a year, we have this ritual of making this masala and we share it with our relatives and friends.

4. Jaggery

Jaggery is basically unprocessed cane sugar and we refer to it as “gud”. It gives a unique taste to Maharashtrian preparations and we use it to substitute sugar. The reason behind using jaggery in most of our savoury preparations is that is pairs incredibly well with sour flavors, commonly tamarind and kokum which gives a sweet and sour taste to the dish which is unique to Maharashtrians. This taste profile is also commonly found in dals, amti, panchamrut chutney, and even in vegetable dishes.