Pickle commonly known as ‘Achar’ is enjoyed by a significant population not only in India, but also across the globe. Pickles are traditionally fermented dishes made with fruits and vegetables, added with spices, sugar syrup, different types of oils and brine solution. Indian pickles produced with ingredients like mango, lime, chili, turnip, cabbage, cauliflower, etc. have gained popularity in many nations across the globe. In India, pickles are known by different names regionally. In South India, it is known by different names, some of them being uppinakaayi, avakaya, oorugaai, uppillittuthu, loncha, athanu in west and as achar in Northern India.
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They also promote the production of gastric juice, which helps with digestion. Pickles in oil are often made in India using conventional ingredients and techniques. Mustard, rapeseed and sesame oils are frequently used. In the pickling process, Lactic Acid Bacteria (LAB) play an essential role in the conversion of sugar to acidity, resulting in an increase in flavour and shelf stability of fresh commodities. Fermentation by LAB improves health by increasing flavour and bioactive substances. Pickled fruits and vegetables act as antioxidants in the body, scavenging dangerous free radicals associated with degenerative diseases such as cancer, arthritis and ageing.
In general, fermentation is an effective way for boosting the functional properties and antioxidant potential of fruits and vegetables. Reduce the free water in raw materials using a salt-based osmotic agent as part of the pickle processing process for prolonged preservation. Free water in tissues containing water is often transported to a more concentrated hypertonic solution by this sort of osmotic agent, which adsorbs the free water and creates a hypertonic solution. The osmotic agent diffuses into the substance concurrently. As a result, a salt osmotic treatment affects the fruit’s salt and moisture content as well as its water activity. Osmotic salt treatment can alter the pH of processed materials that contain an extruded salty solution, which may alter the physicochemical and biological characteristics of processed pickle products for more acidic fruits. The pace of osmosis may also affect how acidic the final product is.
Making of pickles dates back to ancient era where pickle recipes are manuscripts in Sanskrit. Pickle making and its health benefits are mentioned in the ayurveda. It promotes the production of gastric juices, eases muscle cramps, helps in digestion, maintains blood sugar levels and acts as probiotics. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower and high in salt prevent enzymes from working and micro-organisms from multiplying. Pickle making and its preservation is a 4000-year-old process. It is a part of our culture since the beginning of civilization. It first started as the method for storing food items for longer duration during travel journeys, later developing into the art of curing and pickling.
COMMON PICKLES MADE IN INDIA
1. Mango Pickle
Mango (Mangifera indica L.) is an important tropical fruit that belongs to the family Anacardiaceae. Mango, known as the king of tropical fruits owing to its high palatability, excellent taste and exemplary nutritive value, occupies the top position in India with 18 million tones, which is approximately 50% of the global mango supply. Mango classified as climacteric fruit ripens quite rapidly after harvest. Disease problems, sensitivity to low-temperature storage and perishable nature of the fruit, limit the transport of fresh fruit from the harvest site to distant places.
It is commonly known as Aam ka achar and is enjoyed in each and every household of India. The mango pickle varies according to the flavours added to it. These pickles can be spicy, savoury, salty, sweet and sour. The general process of making mango pickle starts with cutting and drying of raw mango. The mango is diced into cubes after removal of stone. Then it is sundried for a day for the removal of moisture. Subsequently, a blend of dry spices is made with spices like onion seeds, dil seeds, fenugreek seeds, fennel seeds, cumin seeds, garam masala, black salt and red chilli powder. The mustard oil is heated till faint smoke appears. Subsequently, all the ingredients are mixed and marinated. The mixture is usually stored in glass jars. The mixture is cured in sun for 3-4 days. This mango pickle has a shelf life of up to 3-4 years. Occasionally, during the winter seasons, the jars are kept in sun from time to time for increasing its quality and sensorial nature.
Another type of a very common mango pickle consumed in India is sweet-spicy mango pickle. The raw mango is shredded and then a mixture of sugar syrup is added to it. The spices mixture of turmeric powder, dry spices like dil seeds, fenugreek seeds, black pepper and salt are added to it. Unlike other pickles, this one is not cured in sunlight. This pickle has a shelf life of about 1-2 years. Spoilage of these pickles can occur while using wet spoon or not storing in air tight containers. There is a high chance of pickles getting rancid due to improper handling.
2. Lemon Pickle
This pickle stands for its finger-licking sour taste. Often enjoyed by pregnant women, the high level of acidity and sour flavour makes it unique. The process starts with selecting lemon, limes. First the lemon is dried and deseeded. Then it is kept in the brine solution for 1-3 days. The brine solution is made up of salt, water, turmeric powder and lemon juice or lemon zest. This process reduces the bitterness of the lemon. Subsequently, a mixture of fried spices like fenugreek, sauf, dry chilli powder is added to it. Subsequently, it is stored in clean, dry glass jars. To extend the shelf-life, mustard oils and seeds are added. However, even without the additions, the pickle can sustain up to a longer period of time. This same procedure is used in making all citric fruit or vegetable-based pickles. Common citric fruits used are lemons, limes, tangerines, orange, grape fruit, etc.
3. Mixed Pickle
This is one of the common types of pickles consumed by people belonging to every age group. Ingredients used are carrots, radish, ginger, garlic, etc. The base ingredients added in these pickles varies from region to region. The options are limitless. The vegetables are chopped and dried. Subsequently, it is marinated with mustard oil or coconut oil depending on the region. People in North India prefer to use mustard oil as compared to people in the South India, who generally have a higher preference for coconut oil. Subsequently, the process involves adding a mixture of spices and storing the same. These pickles are generally prepared during the winter season. Unlike other pickles, they have a shorter shelf life and can sustain up to 2-4 weeks only. Therefore, it is advised to prepare in small batches. The taste of pickles can change according to additional ingredients added to it, like sugar, lime juice, brine solution, etc. Sometimes, onion is also added to it, but its use is avoided as it gives a pungent smell to the other ingredients overpowering its own essence. So, for flavour kalonji seeds are used.
Speciality of Different States and Cultures
1. Jimikand Pickle
Jimikand also known as ol, suran or elephant yam, belongs to the family of tubers. A specialty prepared in selected household or regions. This is often prepared in many places across Bihar. First, the yam is chopped and boiled till it becomes soft (not mashing consistency). It is wiped or dried. Subsequently, a mixture of spices containing yellow mustard seeds, chilli powder, black pepper powder, green chili, garlic, lemon, etc. are mixed with mustard oil and then it is marinated with yam. It can be stored up to 4-5 months in a cool and dry place. Jimikand is known for maintain bowel movements, reducing cholesterol level and relieving blockage in arteries.
2. Chilli Pickle
Known for its spicy kick in the plate, chilli pickle is often enjoyed with main dishes like dal-chawal, curd rice, etc. There are two common methods of preparing these pickles i.e., with and without oil. The chillis available in the market depends upon the size and colour. Usually, thin green chillis, jalapeno chilli, red chili is available in the market. The spice level of each and every chilli vary. In the method of preparation of pickle, without oil the spices blend is filled inside the chillies and are sundried. First, a slit is made and all the seeds are taken out. The seeds are either grinded or directly mixed with the spice mixture. Subsequently, the mixture is filled inside the chilli and is sundried. This pickle can go up to 5-6 months. In the case of chilli pickle with oil, the filled chillis are stored in mustard oil. The oil is heated till it reaches its flame point. And then the chilli is submerged in the oil and sundried occasionally. It increases its shelf like up to 1 year.
The steps followed during the preparation of the stuffed red chilli pickle is shown in Fig. 1. Fig. 2a depicts the picture of matured red chillies, which were used to stuff and pickle. Stuffing of chilli starts with prior sun drying for 4–5 hours to soften the tissue, which further eases in filling of the stuffing material. First, for the stuffing of red chilli, pedicel and calyx were carefully removed. The chilli was then rubbed between the palm, before the placenta and capsaicin glands were taken out and mixed with the stuffing material (Fig. 2b & c). The removal of seeds, placenta and capsaicin glands eases the filling or stuffing material and approximately 25–30 g of stuffing material was required to fill a red chilli using a stick. All the prepared pickles were sun-dried for 3–4 days (Fig. 2d and e). The sundried pickles were placed in a wide-mouth glass jar, followed by the addition of pre-heated oil (heated till the first smoke appears). The filled jars were kept in the sun for 4-5 consecutive days.
3. Karonda Ka Achar
Karonda (natal plum) is a berry-sized fruit also known as Bengal currant, abundantly grown in Bihar, Jharkhand, West Bengal and Rajasthan. It ripens in the month of July-September and hence commonly known as monsoon season pickle. This fruit reduces constipation, allergy, skin and urinary tract problems. The high level of pectin in the fruit makes it a good choice for preparing homemade chutney and jams. The method of preparing this pickle is same as that of others. First, the fruit is dried and cut into two halves and then boiled to make it soft. Subsequently, the fruit is marinated in the mixture of oil and spices and stored in air tight glass jars. The storage of this pickle is done in two methods, the first method being the pickle is just mixed with oil and sun-dried. And in second method the pickle is dipped in oil for extending the shelf life.
Science Behind Pickle Making
• Fermentation
In pickle curing, fermentation is one of the processes which occurs. The Lactic Acid Bacteria (LAB) break downs sugars into products like carbon dioxide and alcohol, adding a sour flavour to the product. But in the case of pickling, the sour flavor is due to chemical reaction of the good bacteria naturally present in the fruits and vegetables and foods or added sugars. No additional acids are added in traditionally cured Indian pickles. Whereas, in pickles, the vegetables are dipped and stored in liquids and ascorbic acid and vinegar are added, commonly seen in pickling of cucumbers, jalapenos, etc.
• LABs
LABs produce heterogenous aroma depending on the type of the pickle product. The texture, taste, colour, aroma and other sensorial properties may differ along with providing a longer shelf-life. LABs in pickled products have an important role in the detoxification of virulent/toxic synthesis and degeneration of mycotoxins in certain instances, thus reducing many health risks. LABs have GRAS status (Generally Recognized As Safe) and are very useful to fight the continual development of pathogens and spoilage microorganisms in pickled products.
Use of Different Ingredients in Pickles
• Mustard seeds, allspice berries, coriander seeds, red pepper flakes, ground ginger, bay leaves, cinnamon sticks and cloves are used. Spices, in addition act as antioxidants, increasing the nutritional benefits of the pickles.
• The oil acts as an anti-bacterial barrier and as long as all the fruits or vegetables are below the oil, it should stay fresh and not spoil.
• Salt – In general, pure common salt is generally preferred for pickling. It should not contain more than 1.0% percent of impurities, should not contain chemicals like tricalcium phosphate or magnesium phosphate which are generally added to salt as anticaking agents.
FSSAI Legal Specifications
In India, the Food Safety and Standards (FSS) Act, 2006 defines pickles as preparation made from fruits and vegetables or other edible plant material, including mushrooms free from insect damage or fungal infection, singly or in combination preserved in salt, acid, sugar or any combination of the three. It shall be free from copper, mineral acid, alum, synthetic colours and shall show no sign of fermentation.
SPOILAGE IN PICKLES
A few signs that indicate spoiled pickles include:
• Domed lid of the jar (meaning it looks inflated);
• Black or brown mould growth on the pickle;
• Pickles that simply look unusual;
• Unusual odour or taste;
It is well established that fruits have low pH which inhibits bacterial growth. However, they are usually spoiled by yeasts and moulds due to their acid tolerant nature. In addition, vegetables and fruits have low buffering capacity, since the use of small amount of acid also lowers the pH significantly, which provide a promising growth condition for spoilage fungi. Lipolytic activity of spoilage fungi is isolated from mixed pickle oil. It has been observed that lipolytic characteristics of fungal isolates depend upon the fat in the substrate. In addition, taxonomically close strains may also produce lipases of different types. Therefore, lipase–producing isolates of Aspergillus, Penicillium, Rhizopus and Mucor have shown considerable growth.
Food Industry in Pickle Making
Picking is a relatively ancient method of food preservation. It started with Nicolas Appert in 1820. He started pickling in glass jars but did not work on a commercial scale. In India, the demand for pickles and pickled products has been there since old times. There has been a huge rise in pickle making in the Industry and there is also high consumer demand for the same. The demand for trading of homemade pickles overseas has also been developing over time. It is seen as a huge economic benefit for the Indian Food Industry.
Pickle Market Size
The Global Market size for pickles has been estimated to reach US$12.3 billion by 2027, growing at a CAGR of 4.1% during the forecast period 2022-2027. There is a moderate level of competition among market players in the Industry, due to the market size and the scattered production in limited amount in the regional areas. Pickles are regional players in food industry using regional products but due to lack of resources and export, it gets accumulated till a foot-long reach. With a rise in non-GMO and organic products, pickle demand has been increasing day by day. Not only for adding palatability to the plate but with included health benefits plus the engraved prebiotics. Pickles today are not limited to a complimentary side dish anymore.
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