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Mango Pickle and Chutney. Next . Mango Pickle and Chutney. 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.

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Mango Pickle and Chutney

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Mango Pickle and Chutney

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.

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Mango Pickle and Chutney

Mango Pickle

Mango Chutney

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Click here

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Mango Pickle and Chutney

Pickle

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.

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Mango Pickle and Chutney

Mango Pickle

Recipe

Ingredients

Mango slices1 kg

Salt 120 g

Red chilli powder10 g

Black pepper powder10 g

Cardamom (large) powder10 g

Cumin powder10 g

Cinnamon powder10 g

Aniseed powder10 g

Coriander powder10 g

Headless clove powder6 nos

Jaggery/ sugar500 g

Til or mustard oil 500 ml

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Mango Pickle and Chutney

Mango Pickle

Recipe

Preparation

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

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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, alum, mineral acids or preservatives

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

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Mango Pickle and Chutney

Chutney

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

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Mango Pickle and Chutney

Mango Chutney

Recipe

Ingredients

Mango slices1 kg

Sugar1 kg

Salt30 g

Cardamom (large) powder10 g

Cumin powder10 g

Cinnamon powder10 g

Red chilli powder 5 g

Black pepper powder 5 g

Onion (chopped)50 g

Garlic (chopped) 5 g

Ginger (chopped)10 g

Glacial acetic acid 10 ml

Sodium benzoate 1/3 tsp

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Mango Pickle and Chutney

Mango Chutney

Recipe

Preparation

Wash raw mango, peel and cut into thin suitable slices

Cook the slices in little amount of water for few minutes till slightly soft

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Mango Pickle and Chutney

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

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Mango Pickle and Chutney

Mango Chutney

Recipe

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

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

Remove the spice bag and squeeze out all the juice

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Mango Pickle and Chutney

Mango Chutney

Recipe

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

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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.

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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

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