Screening of commonly prepared pickles of different states by respondents residing in Karnataka.
Rashmi Bulla, Usha Malagi, Ramchandra Naik, Kasturiba B.
Author Affiliation: Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad - 580 005, India.
Karnataka Journal of Agricultural Sciences 25 : 166-168
Abstract : The aim of this study was to document the various types of pickles prepared by respondents of different states in India. 10 women from each state (Andhra Pradesh, Gujarat, Karnataka, Kerala, Maharashtra, Punjab and Rajasthan) residing in Dharwad (Karnataka) were randomly selected for interview on pickle preparation. A pre-tested questionnaire was used to get general information, types of pickles prepared, ingredients used, method of preparation, and storage structures used to store the pickles. About 93 types of pickles were documented from the 7 states: aonla [Phyllanthus emblica], dry dates, fig, lime, tomato, gogu [Hibiscus cannabinus], carrot, gunda [Cordia dichotoma], onion, radish, turnip, bitter gourd [Momordica charantia], drumstick [Moringa oleifera], karonda [Carissa carandas], mango, kanndi, mixed vegetable, chillies, red capsicum, garlic, ginger, tamarind, turmeric root, mekkikai, kanchikai [Citrus aurantium], tender coconut flesh, karchikai, mustard pickle, mango and lime pickles. The pickles documented from Andhra Pradesh were gongura, whole mango and mango pickle without skin. Those from Punjab were turnip, instant totapuri mango, mixed vegetable, red capsicum and mustard pickle. Gujarati pickles were dry dates, sweet mango, grated mango and capsicum pickle. The Karnataka pickles were tomato, karindi, karchikai and bitter gourd pickle. The ones documented from Maharashtra were karonda, kanchikai, bitter gourd and mekkikai pickles. The Rajasthani pickles were whole and stuffed lime, dry dates, figs, gunda keri, karonda and radish pickle. The pickles documented from different states were ginger, garlic, bitter gourd and lime peel. The lime pickles of different states were lime with chilli, sweet lime with jaggery or sugar sweet and sour lime, whole lime and hot lime. They were prepared with or without oil. Among the mango pickles, the important were golkere, chhunda, grated mango pickles and gunda kere from Gujarat and Rajasthan, spicy and hot avvakai pickle from Andhra Pradesh, whole mango pickle from Karnataka, and stuffed mango pickle and peeled mango pickles from Rajasthan. The ingredients used for pickle preparation were chilli powder, turmeric, mustard, fenugreek, asafoetida [Ferula assa-foetida], sugar, jaggery and oil. Black salt in addition to crystal salt and mustard oil were used in Punjab, sesame oil in Karnataka, Andhra Pradesh, Kerala and Rajasthan, groundnut oil in Karnataka and Rajasthan, and sunflower and cotton seed oil in Maharashtra. The spice exclusively used in Gujarat, Punjab and Rajasthan were aniseeds [Pimpinella anisum], and onion seeds were used in Punjab and Rajasthan. Caraway seeds were used in Rajasthan, cardamom and cinnamon in Gujarat, cardamom alone in Rajasthan, cloves in Gujarat and Karnataka, and cumin [Cuminum cyminum] in Karnataka and Maharashtra. Mango powder and omum were used in Punjab and Rajasthan. The convenience spice mixes used for pickle preparation were roasted and powdered finely and mixed with lime juice and oil, oil alone or in dry form and stored for future use. Fruits and vegetables grown in winter and summer were used for pickle preparation during the respective periods; the ones available cheaply throughout the year were prepared all year round. Non-acidic pickles which do not last long were prepared as and when needed, whereas acidic pickles with longer shelf life were prepared only when they are abundant and cheaply available. The pickles stored for short duration (1-2 weeks) were karihindi, karonda, radish and totapuri mango pickles, while those prepared in oil and acidic were stored longer (1-2 years). The storage containers used were porcelain jars, glass jars, plastic bottles and mud pots. Pickles were stored in clean, dry and well-ventilated place, in upper shelf and containers were sun dried before storing. Traditional practices were also followed to maintain food hygiene and safety.