Mango Pickle and Chutney

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End Previous Next 2 . They stimulate the flow of gastric juice and thus help in digestion.Mango Pickle and Chutney Introduction Mango pickle and chutney are preserved with salt. Both are good appetizers and add to the palatability of a meal. Pickle and chutney are source of energy and nutrition. vinegar. They are part of export marketing. spices etc. They stimulate the flow of gastric juice and thus help in digestion.

Mango Pickle and Chutney Mango Pickle Mango Chutney Click here Click here End Previous Next 3 .

End Previous Next 4 . vinegar.Mango Pickle and Chutney Pickle The preservation of food in common salt or in vinegar is known as pickling. They stimulate the flow of gastric juice and thus help in digestion. Pickles are good appetizers and add to the palatability of a meal. oil. spices and vinegar. They are prepared with salt. oil or with a mixture of salt. It is one of the most ancient methods of preserving fruits and vegetables.

Mango Pickle and Chutney Mango Pickle Recipe Ingredients Mango slices Salt Red chilli powder Black pepper powder Cardamom (large) powder Cumin powder Cinnamon powder Aniseed powder Coriander powder Headless clove powder Jaggery/ sugar Til or mustard oil 1 kg 120 g 10 g 10 g 10 g 10 g 10 g 10 g 10 g 6 nos 500 g 500 ml 5 End Previous Next .

Mango Pickle and Chutney Mango Pickle Preparation Select mangoes Wash. slice Keep slices in jar Recipe Sprinkle salt Keep jars for one week in sun Shake jars daily Mix spices & oil Store in cool and dry place End Previous Next 6 . destone.

alum.Mango Pickle and Chutney Mango Pickle FPO Specifications for Pickle Minimum percentage of salt (w/v) should be 12 % Pickles should be free from added copper. mineral acids or preservatives Should be free from fungal or insect attack or any type of rot End Back to menu Next 7 .

salt.Mango Pickle and Chutney Chutney It is a product prepared by cooking the fruit pulp with added salt. acetic acid and/ or dry fruits to a suitable consistency. spices. Sugar. acetic acid all act as partial preservatives End Previous Next 8 . spices. sugar.

Mango Pickle and Chutney Mango Chutney Recipe Ingredients Mango slices Sugar Salt Cardamom (large) powder Cumin powder Cinnamon powder Red chilli powder Black pepper powder Onion (chopped) Garlic (chopped) Ginger (chopped) Glacial acetic acid Sodium benzoate End Previous 1 kg 1 kg 30 g 10 g 10 g 10 g 5g 5g 50 g 5g 10 g 10 ml 1/3 tsp Next 9 .

Mango Pickle and Chutney Mango Chutney Preparation Recipe Wash raw mango. peel and cut into thin suitable slices Cook the slices in little amount of water for few minutes till slightly soft End Previous Next 10 .

Mango Pickle and Chutney Mango Chutney Mix the slices with equal quantity of sugar and allow to sweat for one hour Recipe Crush gently the spice bag throughout cooking with a ladle in order to extract out spice juice and flavour End Previous Next 11 .

coarse grind the spices and tie the mixture in a cloth (spice bag) Recipe Remove the spice bag and squeeze out all the juice End Previous Next 12 .Mango Pickle and Chutney Mango Chutney Immerse spice bag in the mango slices mix and cook slowly till desired consistency is attained Chop onion. garlic and ginger.

salt and cook for 5-10 min Fill hot in clean bottles and seal Recipe End Previous Next 13 .Mango Pickle and Chutney Mango Chutney Dissolve sodium benzoate in a little quantity of clean water and mix with the chutney Add acetic acid.

End Back to menu Next 14 .Mango Pickle and Chutney Mango Chutney FPO Specifications for Chutney Minimum percentage of fruit in final product (w/w) should be 40 % Minimum percentage of total soluble solids in final product (w/w) should be 50 % Acidity should not be more than 2.1 % Should have no sign of fermentation when incubated at 28-30ºC and 37ºC.

Mango Pickle and Chutney Let Us Sum Up Mango is relished all over the world and it can be made into spicy products such as chutney and pickle These products can be used as food adjuncts and can make food tasty These products are a source of calories. minerals and vitamins Products should be made and stored under sanitary conditions following GMP End 15 .