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The Benefits of Pickles We Bet you Didn't Know About


Tomato, gongura and mango pickles are sour. These are immensely rich in Vitamin C which is essential to diets but cannot be synthesised by human bodies. You have to eat it to get it. – PowerPoint PPT presentation

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Updated: 30 May 2017
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Title: The Benefits of Pickles We Bet you Didn't Know About

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Reminiscing about the good ole days of summers
and grandmas is never complete without a
throwback to the passionate pickling that was the
highlight of the season. Our mothers might have
been busily cracking the whip about impending
class final exams, but grandmas got cracking with
the pre-pickling frenzy that the mango season
brought with it. Whats life without spice?
Whats an Indian meal without the Indian
pickle? The history of the pickle may not be
traceable to the Ramayana or the Mahabharata, but
it is no less a symbol of India than the
Himalayas or the Taj Mahal and definitely of
greater importance to the avid pickle fans of our
teeming population.
Oil is the medium of pickling in India mustard
oil (sarson ka tel) in the North and gingelly or
sesame (til) in the South. The other preservative
is salt. Various combinations and proportions of
spice powders like chilli, jeera/cumin, rai/
mustard, methi/fenugreek, etc. add chutzpah to
the pickles. In the beginning, pickling was just
a way to preserve foods. Over time and through
centuries of culinary experimentation, pickling
has reached the proportions of a fine art. My
grandma was a truly prolific artiste who could
make a mouth-watering pickle out of anything in
the vegetable kingdom. Her three most fabulous
concoctions, however, were the time honoured
greats of South India Mango, Tomato and Gongura
pickles. In these days of fast food and faster
food fads, surprisingly these three greats still
hold on to their prideful place at any Indian
meal. Why?
Pickles add piquancy to the table Why do we eat?
Its because we like the taste. This is the
precise reason that hot steaming rice and a
liberal dose of a mango or tomato pickle or the
more specialised gongura, mixed to perfection
with an optional dollop of ghee is what culinary
dreams are made of! A good substitute for blanks
in a menu Just think of how many times the Indian
pickle has come to your rescue Pressed for time
to cook on a busy working morning pack that
tiffin with mango pickle and rice! Unexpected
guests and a dish needs to be stretched gongura
pickle will do the trick! Breakfast time and
nothing to go with the dosas or alu parathas
bring out the tomato pickle! Bad mouth day
recovering from the flu any pickle to get the
taste buds flowering!
Dry and arid, cold and bare When the climate of a
region is inhospitable to growing vegetables
throughout the year, pickling is a good way to
add vegetables to the menu. Each region has its
local specialties, but mango and tomato pickles
are omnipresent on any Indian menu. The BIG Three
are Vitamin C Tomato, gongura and mango pickles
are sour. These are immensely rich in Vitamin C
which is essential to diets but cannot be
synthesised by human bodies. You have to eat it
to get it. Vitamin C is necessary for
synthesising collagen, a part of connective
tissue which plays a vital role in healing
wounds. Vitamin C is also an antioxidant and
regenerates other antioxidants in the body. It is
important for immunity and preventing diseases
like scurvy.
Tomatoes and Lycopene Tomatoes, in particular,
are rich in the antioxidant, lycopene which
promotes bone health. They are also 33 Vitamin
C! The phytonutrients in tomatoes benefit heart
health. Where do you think all these go when you
pickle tomatoes? They are right there, bottled
and waiting. Gongura, the iron-pickle This green
leaf is rich in iron. Some strains of gongura are
so sour that they are difficult to eat. But
pickling gives the right balance and also gets
rid of the slightly metallic taste that gongura
otherwise has when used in other ways. So, get
your daily dose of iron so essential for a
healthy blood from your pickle. Nutrient rich raw
mangoes Raw mangoes, the supreme pickling choice
of peninsular India, are rich in Vitamins A, C,
D, K, B12 and B6, thiamine, riboflavin, niacin,
and folate.
Fibre- rich Vegetables and fruits like tomatoes
and mangoes, green leafy vegetables like gongura
are rich in fibre. We have read time and again
how fibre is essential for digestion as well as
for preventing metabolic diseases like
diabetes. Pickling retains nutrients Fibre and
vitamins in vegetables are retained on pickling.
All the benefits that you get from the raw
ingredients are present in their pickled
incarnations too. This is probably why pickles
were invented and made in the first place to
make the best of seasonal vegetables which are
not available throughout the year. Is pickling a
lost art in India? Making pickles is
time-consuming. Todays pace of life and work
leaves little leisure for the complicated process
of buying the raw ingredients and making the
Space is also a constraint. People in busy and
congested cities and towns do not have the luxury
of space. You cannot spread yourself out to go
through the pickling process. Pickling is also
extremely messy. Cleaning up afterward without a
set of helping hands is a lot of work. The good
news is that there is no need to give up your
nice-spice quotient at all! Choose the pickles
from the expert makers. The ingredients are pure,
and ORGANIC untouched by chemicals and synthetic
preservatives. The best oil ensures that they
dont get rancid. Time-tested recipes give a
perfectly balanced taste not too sour, not too
spicy, not too salty. Just Right!
Thank You...
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