TYTY Kashmiri Kabuli Chana Pickle - Classic is sourced from the valley of Kashmir. This Pickle is a delectable culinary creation that tantalizes the taste buds with its rich flavors and aromatic spices. At the heart of this pickle lies the humble Kabuli Chana, or chickpeas, which bring a unique texture and earthy taste to the dish. Alongside the chickpeas, the pickle features a blend of tomato extract and lemon extract, lending a tangy and zesty undertone.
One of the key components of this pickle is the mustard oil, which adds a distinct pungency and depth to the overall flavor profile. The precise combination of mixed spices, carefully guarded as a secret recipe, elevates the pickle's taste to new heights, creating a harmonious symphony of flavors.
General Approximate nutritional values table for Kashmiri Kabuli Chana Pickle - Classic per 100 grams:
- Energy: 126 kcal
- Fat: 6.00 grams
- Protein: 2.60 grams
- Carbohydrate: 15.33 grams
- Sugar: 0.0 grams
The use of Kabuli Chana, or chickpeas, in pickles is a testament to the resourcefulness of Kashmiri cooks. Chickpeas were a staple in the region, and their inclusion in pickles allowed for their extended shelf life while adding a unique texture and taste. This practice of pickling chickpeas in Kashmir can be attributed to the region's agricultural abundance and the need to make the most of available ingredients.
The combination of tomato extract and lemon extract in the pickle highlights the influence of regional produce. Tomatoes are widely cultivated in Kashmir, and their vibrant flavor adds a tangy element to the pickle. Lemons, on the other hand, provide a citrusy kick that balances the overall taste profile.
Mustard oil, a popular cooking medium in Kashmiri cuisine, is a key ingredient in this pickle. The pungent and distinct flavor of mustard oil is deeply ingrained in Kashmiri cooking traditions, and it imparts a robust and aromatic note to the pickle.
The mixed spices used in Kashmiri Kabuli Chana Pickle - Classic reflect the carefully guarded secret recipes passed down through generations. These spices are an essential part of Kashmiri cuisine, known for its intricate blend of flavors and aromatic notes. The specific combination of spices used in this pickle contributes to its unique taste and distinguishes it as a classic Kashmiri delicacy.
Overall, the history and origin of Kashmiri Kabuli Chana Pickle - Classic lie in the rich culinary heritage of Kashmir, where pickling techniques, regional ingredients, and secret spice blends come together to create a delightful and flavorful condiment that has stood the test of time.
Ingredients commonly used in Kashmiri Kabuli Chana Pickle - Classic include:
Chickpeas (Kabuli Chana), Tomato Extract, Lemon Extract, Mustard Oil, Mixed Spices.
Some factors that contribute to the distinction of Kashmiri Kabuli Chana Pickle - Classic:
- Regional Ingredients: The use of Kabuli Chana (chickpeas), tomato extract, lemon extract, and mustard oil reflects the availability and abundance of these ingredients in the Kashmiri region. The locally sourced and freshly harvested ingredients contribute to the distinct flavors and authenticity of the pickle.
- Traditional Culinary Techniques: The pickle-making techniques employed in Kashmiri cuisine have been passed down through generations, ensuring that the pickle maintains its traditional and authentic taste. These time-honored techniques involve careful selection, preparation, and blending of ingredients to achieve the desired flavors.
- Unique Spice Blend: The mixed spices used in the pickle play a crucial role in its distinction. These secret spice blends, carefully guarded as family recipes, give the pickle its characteristic flavor profile. The precise combination of spices enhances the taste and sets it apart from other varieties of pickles.
- Mustard Oil: The use of mustard oil is a defining characteristic of Kashmiri cuisine and adds a distinctive pungency and aroma to the pickle. Mustard oil is a traditional cooking medium in the region and contributes to the overall flavor profile of the pickle.
- Tangy and Zesty Notes: The inclusion of tomato extract and lemon extract brings a tangy and zesty undertone to the pickle. These ingredients provide a refreshing and citrusy flavor that balances the richness of the chickpeas and spices, creating a harmonious taste experience.
- Versatility: Kashmiri Kabuli Chana Pickle - Classic is a versatile condiment that can be enjoyed with a variety of dishes. Its unique flavor profile complements various Indian breads, rice dishes, and snacks, adding a punch of flavor to every meal.
- Cultural Heritage: The distinction of this pickle is deeply rooted in the cultural heritage of Kashmir. It represents the culinary traditions and flavors that have been cherished and preserved by the people of Kashmir for generations, adding to its significance and distinction.
Health Benefits of Kashmiri Kabuli Chana Pickle - Classic:
- Rich in Protein: Chickpeas, the main ingredient of the pickle, are an excellent plant-based source of protein. They provide essential amino acids and contribute to muscle repair and growth. (1)
- Source of Dietary Fiber: The inclusion of chickpeas in the pickle adds dietary fiber to the diet. Fiber aids in digestion, promotes satiety, and helps maintain healthy bowel movements. (2)
- Antioxidant Properties: Tomato extract and lemon extract present in the pickle are rich in antioxidants like vitamin C and lycopene. These compounds help fight free radicals, reduce oxidative stress, and protect against chronic diseases. (3)
- Supports Heart Health: The mustard oil used in the pickle contains monounsaturated and polyunsaturated fats that can help maintain healthy cholesterol levels and reduce the risk of cardiovascular diseases. (4)
- Boosts Immunity: The combination of ingredients in the pickle provides essential vitamins and minerals that support immune function, such as vitamin C and zinc. These nutrients help strengthen the immune system and protect against infections. (5)
- Anti-Inflammatory Properties: Certain spices used in the mixed spice blend may have anti-inflammatory effects, potentially reducing inflammation in the body and supporting overall health. (6)
- Blood Sugar Regulation: Chickpeas have a low glycemic index and may help regulate blood sugar levels. The fiber content aids in slowing down carbohydrate digestion and absorption, preventing spikes in blood sugar. (7)
- Promotes Weight Management: The high fiber and protein content of the chickpeas can contribute to feelings of fullness and satiety, potentially aiding in weight management by reducing overall calorie intake. (8)
- Nutrient-Rich: The combination of ingredients in the pickle provides various essential vitamins and minerals, including iron, folate, and vitamin K, which are important for overall health and well-being. (9)
- Digestive Health: The inclusion of dietary fiber from chickpeas and the presence of spices with potential digestive benefits may promote a healthy digestive system and alleviate digestive issues. (10)
How to consume Kashmiri Kabuli Chana Pickle - Classic as a condiment:
Here are some popular ways to consume Kashmiri Kabuli Chana Pickle - Classic:
- Side Accompaniment: Serve a small portion of the pickle alongside main meals such as rice dishes, curries, or dal. Its tangy and spicy flavors complement the savory flavors of the main course.
- Sandwich Spread: Spread a layer of Kashmiri Kabuli Chana Pickle - Classic on bread slices or buns to elevate the taste of your sandwiches. It pairs well with cheese, vegetables, or grilled meats, adding a tangy and zesty twist.
- Salad Enhancer: Add a spoonful of the pickle to salads for an extra kick of flavor. It works particularly well with chickpea salads, green salads, or mixed vegetable salads, providing a tangy and refreshing element.
- Wrap or Roll Filling: Use the pickle as a filling in wraps, rolls, or stuffed bread. Its robust flavors complement various fillings such as grilled vegetables, paneer (Indian cottage cheese), or roasted chicken, adding a spicy and tangy element.
- Rice and Pulao Flavoring: Mix a spoonful of the pickle into cooked rice or pulao to enhance its taste. It adds a burst of flavors to plain rice, biryanis, or pilaf, making the dish more appetizing.
- Dip or Chutney: Blend a portion of the pickle with yogurt or cream to create a tangy and spicy dip. It can be served with chips, crackers, or vegetable sticks as a flavorful party snack or appetizer.
- Topping for Savory Snacks: Sprinkle a spoonful of the pickle on samosas, pakoras, or bhajis to add an extra layer of tanginess and spice. It complements the crispy and savory nature of these snacks.
- Pizza Topping: Use the pickle as a unique and flavorful topping for homemade or store-bought pizzas. Spread a thin layer on the pizza base, along with cheese and other toppings, for a tangy twist to your pizza.
- Rice Bowl Flavor Enhancer: Add a spoonful of the pickle to rice bowls or grain bowls for added flavor. It pairs well with rice, quinoa, or couscous bowls, providing a tangy and spicy element to the dish.
- Indian Bread Accompaniment: Serve the pickle with traditional Indian breads like rotis, parathas, or puris. Its spicy and tangy flavors complement the bread, enhancing the overall taste of the meal.
Storage:
Here are some tips on how to store this at home:
- Refrigeration: Most pickles should be refrigerated after opening. Read the label to confirm whether refrigeration is necessary. Cold temperatures help slow down spoilage and maintain the flavor and texture of the pickles.
- Temperature: Keep the pickles stored at a consistent and cool temperature, ideally in the refrigerator. Avoid placing them near the door or in areas where temperature fluctuations are more likely to occur.
- Avoid cross-contamination: To prevent contamination, use clean utensils when scooping pickles from the jar. Avoid using hands directly or using dirty utensils that may introduce bacteria.
- Use a clean, airtight container: If you transfer pickles to a different container, ensure it is clean and airtight. This helps to maintain the pickles' freshness and prevents them from absorbing odors from other foods in the refrigerator.
- Use a separate spoon: If you frequently enjoy pickles, consider using a separate spoon or utensil for scooping them out. This prevents cross-contamination and extends the shelf life of the remaining pickles.
Shelf Life:
The shelf life of this product is 12 months .
Alternative names of Kashmiri Kabuli Chana Pickle - Classic:
Kashmiri Chickpea Pickle, Kabuli Chana Achar, Classic Kashmiri Chickpea Pickle, Tangy Kabuli Chana Pickle, Spicy Chickpea Pickle, Kashmiri Style Chickpea Pickle, Traditional Kabuli Chana Achar, Zesty Chickpea Pickle, Classic Kashmiri Chole Pickle, Tangy Chickpea Relish etc.
Caution:
- Allergies: Check the ingredients list for any allergens that you or your guests may have sensitivities or allergies to, such as mustard or specific spices.
- Sodium Content: Pickles often contain salt as a preservative, and excessive consumption of high-sodium foods may not be suitable for individuals with certain health conditions like hypertension or kidney issues. It's advisable to consume the pickle in moderation if you are on a low-sodium diet.
- Spicy Heat: Kashmiri Kabuli Chana Pickle - Classic may contain spices that contribute to its spicy heat. If you have a sensitive palate or are not accustomed to spicy foods, it's recommended to start with small quantities and gradually increase as per your tolerance.
- Shelf Life and Storage: Pay attention to the expiration date or recommended shelf life of the pickle. Store the pickle in a cool, dry place and ensure the lid is tightly sealed after each use.
- Pregnant Women and Children: Pregnant women and young children have specific dietary considerations. It's best to consult with a healthcare professional or pediatrician before consuming the pickle to ensure it aligns with their nutritional needs and any specific dietary restrictions.
- Personal Sensitivities: Each individual may have unique sensitivities or intolerances to certain ingredients.
- Moderation: Like any condiment, it's advisable to consume Kashmiri Kabuli Chana Pickle - Classic in moderation as part of a balanced diet. While it can enhance the taste of your meals, excessive consumption may lead to digestive discomfort or other health issues.
References:
- Singh, U., Kumar, S., & Singh, S. K. (2017). Nutritional and functional properties of Kabuli chickpea (Cicer arietinum L.): An overview. Journal of Food Science and Technology, 54(3), 855-866.
- Tosh, S. M., & Yada, S. (2010). Dietary fibers in pulse seeds and fractions: Characterization, functional attributes, and applications. Food Research International, 43(2), 450-460.
- Dreher, M. L., & Davenport, A. J. (2013). Hass avocado composition and potential health effects. Critical Reviews in Food Science and Nutrition, 53(7), 738-750.
- Schwingshackl, L., & Hoffmann, G. (2014). Monounsaturated fatty acids and risk of cardiovascular disease: Synopsis of the evidence available from systematic reviews and meta-analyses. Nutrients, 6(10), 4341-4357.
- Wintergerst, E. S., Maggini, S., & Hornig, D. H. (2006). Immune-enhancing role of vitamin C and zinc and effect on clinical conditions. Annals of Nutrition and Metabolism, 50(2), 85-94.
- Aggarwal, B. B., & Harikumar, K. B. (2009). Potential therapeutic effects of curcumin, the anti-inflammatory agent, against neurodegenerative, cardiovascular, pulmonary, metabolic, autoimmune, and neoplastic diseases. The International Journal of Biochemistry & Cell Biology, 41(1), 40-59.
- Jenkins, D. J., Wolever, T. M., Jenkins, A. L., & Thorne, M. J. (1988). The glycaemic index of foods tested in diabetic patients: a new basis for carbohydrate exchange favouring the use of legumes. Diabetologia, 24(4), 257-264.
- Paddon-Jones, D., Westman, E., Mattes, R. D., Wolfe, R. R., Astrup, A., & Westerterp-Plantenga, M. (2008). Protein, weight management, and satiety. The American Journal of Clinical Nutrition, 87(5), 1558S-1561S.
- Shahidi, F., & Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects - A review. Journal of Functional Foods, 18(Part B), 820-897.
- Kaeidi, A., & Esmaeili-Mahani, S. (2017). Role of spices and herbs in prevention and treatment of gastrointestinal cancers: A review. Journal of Herbmed Pharmacology, 6(4), 185-195.
Disclaimer
The content is purely informative and educational in nature and should not be construed as medical advice. Please use the content only in consultation with an appropriate certified medical or healthcare professional.