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A History Of Indian Pickles

India has a rich history of pickling and preserving food in various ways. Pickling is the process of preserving food by the controlled fermentation of a food in a brine (i.e., a solution of salt in water). The process causes the food to become anaerobic, inhibits the growth of spoilage microorganisms, and reduces the food's ability to spoil.

The word pickle is derived from the Dutch word pekel and the German word pökel, both of which mean "salt" or "brine," two crucial ingredients in the pickling process. In different parts of the country, it is called different things: Uppinakaayi in Kannada, Pachadi in Telugu, Urkai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Athanu in Gujarati, and Achar in Hindi.

"The Lingapurana of Gurulinga Desika”, a Kannada work from CE 1594, describes no less than fifty kinds of pickles," noted the late food historian KT Achaya, demonstrating the long and storied history of Indian pickles.

Pickles were mentioned by Ibn Battuta, the traveler and writer who wrote about Muhammad Bin Tughlaq's life.

To paraphrase Ibn,"If a mango falls to the ground while still green and unripe, the locals will 

salt it to preserve it, much like how we do with lemons. They also pickle green ginger and

peppercorn pods, both of which they eat with their meals.”

The Pickle History Timeline, made by the New York Food Museums, says that the first-time pickled cucumbers were used was in the Tigris Valley in 2030 BCE.

Similarly, chutneys have been an important part of Indian cuisine for centuries. They were originally made by grinding herbs, spices, and fruits together into a paste. Chutneys were typically served as a side dish or condiment to complement the main meal.

Health Benefits of Pickles and Chutneys

Both pickles and chutneys have many health benefits. Pickles are a good source of probiotics, which are beneficial bacteria that help to improve digestion and boost the immune system. They are also low in calories and high in fiber, making them a healthy snack option. Chutneys are rich in antioxidants, vitamins, and minerals, which can help to reduce inflammation and improve overall health. They are also a good source of dietary fiber, which can aid in digestion and promote healthy bowel movements.

In addition to their health benefits, pickles and chutneys are also delicious and versatile. They can be used as a condiment to add flavor and texture to a wide variety of dishes, from sandwiches to curries to rice dishes. Overall, pickles and chutneys are an important part of Indian cuisine, both for their taste and their health benefits.