Pickles and Chutneys
Indians love pickled versions of mango, turmeric root, and other foods. The tradition of pickling plants has been around since antiquity because it was the only reliable way to preserve foods. Like fermented dairies, Indian pickles are made by anaerobic bacteria include the Lactobacillus family, which are considered good for the health of the digestive tract. Chutneys are a popular food, some of which are also pickled foods, that add a tangy flavor to dishes.
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