The word ‘pickle’ has roots in the Netherlands and has originated from a Dutch word pekel, meaning brine. In India it is known by a lot of names due to linguistic differences such as Uppinakaayi in Kannada, Pachadi in Telugu, Urukai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Athanu in Gujarati and Āchār in Hindi. The art of pickle making has been preserved in the form of a tradition and dates back thousands of years. Some historians believe that the pickles originated in ancient Persia, and people back then used to pickle meat or fruits using salt, vinegar, honey or syrup in order to preserve them. The New York Food Museums’ Pickle History timeline suggests that cucumbers were first pickled in BCE 2030 in Tigris Valley. The evidence of “achar” tradition being passed down as a tradition were found in Kannada scriptures Lingapurana of Gurulinga Desika compiled in 1594 CE.
Pickles in India are of three basic types depending on the medium used for preserving which are vinegar, salt, and oil, oil being the most popular among all. Once preserved, the pickled food will not need refrigeration, can be carried while travelling, making it ideal for long-distance journeys. Mango pickles are by far the most popular Indian pickles, and there are hundreds of types of mango pickles in India. Almost anything can be pickled, ranging from vegetables, fruits, berries and gourds to leaves, shoots and roots, and even chicken, prawn, and fish. A Chennai-based lawyer Usha R Prabakaran has compiled over 1,000 recipes in a book titled ‘Usha’s Pickle Digest’.
Gongura pachadi or Gongura pickle is a popular and traditional cuisine of Andhra Pradesh made from the tangy flavored Gongura leaves often consumed as a side dip with rice or chapatis. Gongura leaves are dried for quite some time before being used in pickles. Gongura pickle with ghee rice is an all-time favorite platter for the Andhra folks.
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Benefits of pickles
- Pickles seasoned with salt help in the growth of probiotic bacteria in your gut aiding in proper digestion.
- Pickling raw fruits or vegetables preserves the antioxidant properties in them and the other properties are also preserved in the marinade. Antioxidants help in fighting against the free radicals that can cause various ailments.
- Pickles also boost our central nervous system and our mental health in general.
- The fiber content of the fruits and vegetables are also retained if they are pickled. Since vinegar is used to preserve hemoglobin levels are boosted in individuals but only for low-salt pickles.
- Pickles improve immunity in children and prevent them from common cold and flu.
