pwp mango pickle and chutney

1Next

Mango Pickle and Chutney

2Next

Introduction


Mango pickle and chutney are preserved with salt, vinegar, spices etc.

Both are good appetizers and add to the palatability of a meal.

They stimulate the flow of gastric juice and thus help in digestion.

They stimulate the flow of gastric juice and thus help in digestion.

Pickle and chutney are source of energy and nutrition.

They are part of export marketing.

Previous End

Mango Pickle

Mango Chutney

Click here

Click here


3Previous Next End

4

The preservation of food in common salt or in vinegar is known as pickling.

It is one of the most ancient methods of preserving fruits and vegetables.

Pickles are good appetizers and add to the palatability of a meal. They stimulate the flow of gastric juice and thus help in digestion.

They are prepared with salt, vinegar, oil or with a mixture of salt, oil, spices and vinegar.

Pickle


End Previous Next

5

Mango slices 1 kgSalt 120 gRed chilli powder 10 gBlack pepper powder 10 g

Cardamom (large) powder 10 g Cumin powder 10 gCinnamon powder 10 gAniseed powder 10 gCoriander powder 10 g Headless clove powder 6 nos Jaggery/ sugar 500 g

Til or mustard oil 500 ml

Mango Pickle

Ingredients

Recipe


End Previous Next

6

Mango Pickle RecipePreparation

Select mangoes

Wash, destone, slice

Keep slices in jar

Sprinkle salt

Keep jars for one week in sun

Shake jars daily

Mix spices & oil

Store in cool and dry place


End Previous Next

7

Minimum percentage of salt (w/v) should be 12 %

Pickles should be free from added copper, alum, mineral acids or preservatives

Should be free from fungal or insect attack or any type of rot

Mango Pickle FPO Specifications for Pickle


Next Back to menu

End

8

It is a product prepared by cooking the fruit pulp with added salt, sugar, spices, acetic acid and/ or dry fruits to a suitable consistency.

Sugar, salt, spices, acetic acid all act as partial preservatives

Chutney

Previous End


Next

9

Mango Chutney

Recipe

Mango slices 1 kgSugar 1 kgSalt 30 gCardamom (large) powder 10 gCumin powder 10 gCinnamon powder 10 gRed chilli powder 5 gBlack pepper powder 5 gOnion (chopped) 50 gGarlic (chopped) 5 gGinger (chopped) 10 gGlacial acetic acid 10 mlSodium benzoate 1/3 tsp

Ingredients

End Previous


Next

10

Mango ChutneyRecipePreparation

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

11

Mango Chutney Recipe

Mix the slices with equal quantity of sugar and allow to sweat for one hour

Crush gently the spice bag throughout cooking with a ladle in order to extract out spice juice and flavour


End Previous Next

12

Mango ChutneyRecipe

Remove the spice bag and squeeze out all the juice

Chop onion, garlic and ginger, coarse grind the spices and tie the mixture in a cloth (spice bag)

Immerse spice bag in the mango slices mix and cook slowly till desired consistency is attained


End Previous Next

13

Mango ChutneyRecipe

Dissolve sodium benzoate in a little quantity of clean water and mix with the chutney

Add acetic acid, salt and cook for 5-10 min

Fill hot in clean bottles and seal


End Previous Next

14

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 %

Mango ChutneyFPO Specifications for Chutney

Should have no sign of fermentation when incubated at 28-30ºC and 37ºC.


End Back to menu

Next

15

Let Us Sum Up

End

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


pwp mango pickle and chutney

Documents