Tomato Pickle - The Magic Inside the Jar

Cherished are the childhood memories of being caught with a hand in a forbidden jar. The jar usually held cookies, goodies, sugar candies or some variety of a delicious pickle.
No matter how much we were scolded that time or how cleverly they hid the jar again, our fingers always found a way back to that lickable stuff.

Now that may lead you to think that a pickle may not be an advisable thing to eat but turns out that they are, contrarily, quite healthy if we know when and how to consume them.

Yes, for one, pickles are basically vegetables that are preserved for long. That way, they are full of fiber and good elements that any vegetable packs. Only in a pickle, they are not that bland to eat.

The proportion of vinegar and oil, as well as salt, is the only part that needs consideration from a health point of view.

Otherwise, pickles are in themselves, low-calorie recipes of any vegetable that you would rather not eat in other forms. They are also rich in magnesium, phosphorus, potassium, iron etc.

Then there is the benefit of moisture, dietary fiber, energy, fat, carbohydrates etc., in a good measure.

It is also observed that when accompanying a meal, pickles tend to amplify the probiotic content of a meal. For instance, when a cucumber is turned into a pickle, its fibre content is not sacrificed, which may not be the case with other forms of eating it. Same goes for the mango pickle.

Pickles pack vitamins, minerals etc when prepared in the right manner and with caution (on the use of sodium and fat). The effect is magnified if it’s an organic pickle

In fact, many people have started pickle intake in the form of pickle juices too. Most calorie-watchers have begun to include this juice as part of the overall diet plan. The reasons are not hard to guess as studies have already indicated some characteristics like resistance to obesity and boost for calorie-burn that such juices can show.

When eating a meal with pickle as an accessory one can find the stomach reaching satisfaction degree sooner due to the presence of acetic acid. Vinegar may also help in filling one’s appetite faster and since there are vegetables involved this means fewer calories but more fiber.

It has also been surmised that pickle juice helps in curing hangover and reducing heartburn.

All in all, when it comes to good calories and weight-loss, along with extra minerals and important vitamins like the vitamin K, pickles form a good substitute for other bland health options.

There is one more reason that makes them powerful. They replace the tendency for food to be served with/in unhealthy or fatty dips, sauces or other modes of flavour-enhancers. A tomato pickle is better than a cheesy topping any day and equally delicious. If one can dip a salad in a good pickle instead of a mayonnaise dip, one gets to eat good food without silently sneaking in unhealthy portions in the name of flavour-substitutes.

So, as long as you can choose a low-sodium, vegetable version of a pickle, like an organic one, these accessories can work as more than just accessories.

The famous Indian dietician to Bollywood stars like Kareena Kapoor, Ms. Rujuta Diwekar endorses Indian pickles as the quintessential sources of probiotic bacteria. In fact, probiotic bacteria is now being sold separately as a nutrition in the market.

Tangy pickles to make the meal complete

With the heated summer season, the work process to make some interesting recipes which can be preserved throughout the year starts in many houses. Amongst these recipes is the tangy pickle ones. The delicious, crunchy pickles make the meal complete.  In the majority of Indian homes, it is a common sight to find a jar of freshly made pickle kept on terrace or windowsill. This process eventually helps the pickles to develop flavours by maturing the ingredients.

In this fast moving world, where women are flying with vibrant colours may not find time to recreate their mother’s or grandmother’s recipe. She has to rush to the office and deliver presentations. As the process of preparing pickle is time-consuming and tedious, hence, a majority of people are now attracted towards the easily and readily available pickles in stores.

In the process of making the pickle, the most important ingredients are salt and oil, apart from the farm fresh vegetables you choose. Salt inhibits bacterial growth in the pickle by absorbing moisture and thus, acts as a preservative. Oil keeps the ingredients in the pickle moist and prevents them from drying off.

Pickles are made from carrot, chillies, blueberries, etc. as main ingredients. But the most popular are tomato and mango pickles. Mango pickle is the all-time favourite amongst the pickle lovers. The tangy tomato pickle is irresistible.

Recipe for Mango Pickle:

Ingredients:

Raw Mangoes	1 kg
Salt	100 grams
Fennel Seeds	2 tbsp
Fenugreek Seeds	1 tbsp
Turmeric Powder	2 tbsp
Red Chilli Powder	2 tbsp
Asafoetida	1/2 tsp
Oil	250 ml

Procedure:

1. Wash and cut the raw mangoes into small pieces.
2. Take a pan and preheat. Add fenugreek seeds and fennel seeds into it. Roast for a few minutes, to remove the moisture present in the spices.
3. Allow the spices to cool by switching off the flame and removing them into a plate or bowl.
4. Grind the spices coarsely.
5. Heat the oil and then add the grounded spices, salt, asafoetida, turmeric powder and red chilli powder.
6. Then mix it well with the mango pieces.
7. Store this pickle in a glass jar and keep it under the sun for few days for ageing.
8. Mango pickle is ready.

Recipe for Tomato Pickle:

Ingredients:

Tomatoes	1 kg
Fenugreek seeds	2 tsp
Mustard	2 tsp
Mustard seeds	2 tsp
Red chili	2 tsp
Curry leaves	5-10
Salt	As per taste
Asafoetida	1/2 tsp
Oil	250 ml

Procedure:

1. Dry roast fenugreek seeds, switch and allow to cool
2. In a hot pan, add mustard, allow it to cool and powder them separately.
3. Heat oil in a pan, add mustard seeds, curry leaves, red chili and asafoetida.
4. In another pan, add tomatoes and salt.  Stir, cover, and cook.
5. Then add the oil seasoning to the tomatoes.
6. Cook for 10 minutes, till the moisture is evaporated.
7. Cool and store in an airtight container.

Homemade pickles are the best in taste. It is hard to find some really delicious and mouth-watering pickles as many brands fail miserably in terms of taste. To have really exquisite and tempting pickles, choose from the best makers. The fresh ingredients used in the pickles impart an authentic and refreshing taste to the pickles.

While buying the pickles choose from the farm fresh organic manufacturers. Apart from giving the quintessential taste, pickles are a great dose of probiotic required by the body every day. Instead of drinking probiotic drinks, it is best to eat a few pickles along with the meal.