In summer, especially in the months of May-June, a lot of pickles are made in the north side of India. Pickles are made of mango, lemon, ginger, garlic, cabbage, carrot, radish and jackfruit. If you eat pickle with anything, the taste increases twice. The tradition of making various types of chutneys and pickles has been going on in India for many years, not from today. A lot of mustard oil is added to Indian pickles to enhance the spices and taste. In such a situation, the question arises whether other types of cooking oil cannot be used in pickles? Why only mustard oil is used in pickles?
That is why mustard oil is used in pickles
Mustard oil has many nutritional properties If there are, it protects the pickle from rotting. That’s why a lot of mustard oil is used in it. The main reason behind using mustard oil is that its fragrance can be enhanced. As well as its taste, the last and most important thing is that we store the pickle for a long time, so that it does not get rotten and remains fresh for a long time, that’s why we use mustard oil. Any pickle is left to dissolve in mustard oil. The practice of adding mustard oil to pickles has been going on for a long time.
Mustard oil is purer
Mustard oil is more pure than other oils. Its oil is more pure. Mustard oil Usually pure oil is extracted from mustard seeds by grinding them. Mustard oil is compared to Ayurvedic medicine in India. From cold-cough to food, it is used. You can apply this oil to your hair or eat it after putting it in pickle, you will see its benefits immediately. A lot of mustard oil is used in pickles to enhance aroma, taste and nutrition.
Mustard oil is added to pickles to protect them from rotting and mouldiness
You will find mustard oil, ghee and pickles easily in any Indian kitchen. Mustard oil is used to protect pickles from spoilage or mould. Mustard oil has antimicrobial, antibacterial and antifungal properties in abundance. Which protects the pickle from getting spoiled. Oil is used in pickles not only to increase the taste but also to increase the smell. So that the pickle can be stored for years.