Is every bite of food we put in our mouths a pomegranate ready to go BOOM?
Judging by the avalanche of dietary advice available, it would seem so; there are so many foods that are now taboo that there is hardly anything one can eat without worrying about repercussions.
So we’re not going to eat anything? The trick is to eat not just right, but wisely. Common sense tells us that foods like pickles have been around forever. Perhaps when the Early Man went hunting and brought home the boar or buffalo, the waiting family topped it off with his favorite pickle! So when did they suddenly become ‘poisonous’?
Wild guesswork aside, pickling is an ancient culinary art and one of the oldest methods of preserving food. This was the way humanity could enjoy seasonal fruits and vegetables throughout the year, or preserve a bountiful harvest that could not be consumed immediately, in the absence of refrigeration.
pickles and traditional indian food
No Indian meal is complete without a pickle of one kind or another: sweet and sour, sweet and sour, hot, super hot, hellfire… you name it! Summers in India are hot and the accompanying water scarcity limits food production. Pickling must have begun to overcome the scarcity and high cost of scarce vegetables and fruits. Summers have now come to mean pickles.
Each part of India has its own method of making pickles. With the migration of people from one region to another, the evolution of cooking methods, etc., Indian pickles have become a fine art; the best that can tickle the palate and spice up the most mundane food.
The most popular pickles
The Indians can make a pickle out of just about anything edible! But the king of fruit, the mango, is undoubtedly the king of pickles. The mango pickle is a popular addition to any meal.
Tomato is the Queen of vegetables; It is one of the most universally used vegetables in India. The tomato pickle should also feature prominently in the pickle parade.
Why should we only talk about ‘common’ pickles? Exotic South India is famous for the Gongura pickle. Roselle, or gongura, is an iron-rich leaf. Gongura pickle is the domain of expert pickles and pickle connoisseurs!
Are pickles bad for you?
Modern day ‘health gurus’ condemn pickles for being high in sodium and oozing oil. It is important to remember that pickles are part of traditional Indian food and have been around for at least 5,000 years. There is now a renewed interest in traditional farming and feeding methods. We now understand that each culture has optimized its diet and eating patterns to suit the region in which it lives, including the local flora and fauna and the local climate.
Here are 5 benefits of adding that spicy pickle to your plate and palate!
#1. Pickles preserve the supply of essential minerals and vitamins, the innate nutritional richness of the pickled vegetable or fruit.
Mangoes are rich in vitamins A, C, K, and B-6, folic acid, and fiber.
Tomatoes are a good source of vitamins A, B6, B3, C, and E, countless minerals like magnesium, chromium, folate, potassium, copper, iron, zinc, phosphorous, to name a few.
Gongura contains vitamin A, B1, B2, B3 and C. It is also rich in iron, calcium, phosphorous, potassium and magnesium.
Just remember: these pickles aren’t all about flavor; they also retain considerable amounts of nutrients.
#two. Antioxidant protection: Raw, unripe fruits and vegetables are used to make pickles. This makes them rich in antioxidants-micronutrients that help protect against free radicals or unstable chemicals that are formed in our body during the natural process of cellular activity. Free radicals lead to cell damage and cause disease.
#3. Rich in probiotics: Pickling is a type of fermentation where helpful bacteria help break down hard-to-digest cellulose in food. Pickling can also help introduce beneficial bacteria to our gut. It’s no wonder that after a dose of antibiotics following an illness, the thing we crave most is a dash of pickle in hot rice! Friendly bacteria rejuvenate our taste buds and our digestion. This is probiotic positivity from the best tomato or mango pickle!
#4. Fantastic during the early stages of pregnancy: a spicy pickle, with a big impact is what nature ordered to deal with morning sickness during pregnancy. Pregnant mothers need to eat well, but the rise in hormones and accompanying nausea make this such a difficult task. The mango pickle, in particular, has proven to be the right antidote for this.
#5. Health follows happiness. Satisfying hunger and a satisfying meal isn’t just a physical need, it’s a mental one. No wonder comfort food always includes the pickle that seduces your taste buds. The meal that follows a tiring day at work, or the craving for the foods of Home in a foreign land, delightful reminiscences of childhood summers, loving
memories of your grandmother’s soft lap… all of these are inextricably linked to the marinade that marked a satisfying meal.
The mantra for a healthy diet should be: No fasting, no partying. Moderation is the best path to health and happiness.
So unless your doctor has specifically banned pickles, feel free to enjoy that dash of comforting flavor!
Goal…
Making pickles is a long and laborious process. In today’s world of hustle and bustle, restricted kitchens and demanding careers, of course it’s hard to set aside time. Fortunately, you can buy the best tomato, mango and gongura pickle at a reputable store.
A note of caution: make sure your bottle isn’t holding chemicals and preservatives. This is what most mass manufacturers do to ensure long life.
The other point to consider is the freshness of the ingredients. The oil, in particular, tends to go rancid and the pickle goes rancid. It is not the best!