“My grandmother never refrigerated her pickles, why do we need to refrigerate yours?”
You may or may not have asked us this question, either way we want to share the reason behind asking customers to refrigerate our pickles.
We have two types of pickles, cooked and uncooked and the natural life of both are completely different.
All COOKED pickles such as Thokkus, Curries and Pastes have been grated, finely chopped or mashed and then heated with oil and spices. While made with lots of love, whether by your grandmother or Girijapaati, these pickles are short-life pickles for immediate consumption. To extend their life, refrigeration is a must as it prevents bacterial growth and spoilage, which can affect the quality and safety of the pickles.
Girijapaati's UNCOOKED pickles, though they traditionally have a long shelf life, should also be refrigerated as customers may not be able to follow traditional storage methods used by grandmothers.
Some steps traditionally followed by Indian grandmothers to preserve pickles:
One more reason we recommend refrigeration for certain pickles, such as Avakkai (Crunchy Raw Mango) and Kadugu Mangai (Tender Mango) is to keep them crisp. If these pickles keep fermenting, the fruit will naturally get softer and not everyone enjoys that.
Ultimately, we need to preserve our food traditions while adapting to an evolving world and ever faster lifestyle. This approach encourages more people to eat traditionally healthy foods despite their hectic lifestyles, rather than opting for convenient but significantly lesser healthy options.
Try our traditional, cooked pickles such as Mangai Thokku (Mango), Nellikai Thokku (Amla), Milagai Curry (Green Chilli Tamarind), Kovil Puliyodharai (Tamarind Rice Mix Paste), Puli Inji (Ginger, Tamarind Jaggery).
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