The art of pickling is unique to Indian cuisine — dating back to the Vedic period! Also, pickling is said to be one of the oldest forms of food preservation.
Any vegetable can be pickled. In fact, one can get creative, and combine vegetables. Even fruits can be thrown in for a surprise twist.
For those not very confident about trying pickles, here's a simple recipe. Peel, seed and cut half-a-kg of raw mangoes into small cubes. Keep aside 100 gm of salt in a bowl. Pound a quarter-inch of asafoetida cube in a mortar, along with one-and-a-half tbsp of red chilli powder and a little salt, into fine powder. Mix it with the mango cubes, along with three tbsp of red chilli powder and the remaining salt, and transfer into a sterilised jar. Keep it refrigerated.
Health note
The spices in the pickle act as antioxidants. Also, the oil helps kill bacteria in the intestines, to a certain extent. However, those prone to hypertension must avoid pickles because of the oil and salt content.
The vinegar-salt equation
Fermented pickles are produced with salt, and a dash of vinegar can be added for flavour and to prevent fungal growth. Also, the salt helps extract excess water from fruits and vegetables; unlock flavourful juices; and lends a firm texture to the pickle. Vinegar-based pickles, also referred to as ‘fresh' or ‘quick' pickles are not fermented, and have a small amount of salt for flavour. So, whether fermented or not, salt is a vital ingredient in pickles!
A few tips
*Always use fresh and odour-free bottles
*Sterilise the bottles by rinsing with hot water, wiping dry with clean towels, and drying in the sunlight
*Pouring two teaspoons of vinegar into the bottle and shaking well before bottling the pickle will prevent fungal formation
*The proportion of salt to fruit while using acidic fruits such as lemon and raw mango should be 1:4.
Now, it's time for a recipe.
Goan Chilli Pickle
Ingredients
Mild green chillies — 500 gm
Dried red chillies (reshampatti) — 8 to 10
Vinegar — one cup
Garlic, chopped — 250 gm
Ginger, chopped — 200 gm
Tamarind pulp — Half cup
Sesame oil — One cup
Sugar — One cup
Salt — Half cup
Fenugreek seeds, powdered — One tsp
Method
Crush the green chillies with a little salt in a blender. Soak the red chillies in vinegar for about half-an-hour. Crush the garlic and ginger. Grind the red chillies with vinegar and tamarind pulp.
Heat oil in a pan, and cool slightly. Add the crushed garlic and ginger, and green chillies. Sauté on high heat for four to five minutes. Add the red chilli paste and sugar, and stir for another four to five minutes.
Add the salt and stir. Add the powdered fenugreek seeds and mix well. Cook for five to seven minutes. Set aside to cool to room temperature. Transfer into sterilised bottles and store.
Sanjeev Kapoor is a master chef, author, television host .
(Mail enquiry@sanjeevkapoor.com)
