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Mango Pickle and Chutney
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Introduction
Mango Pickle and Chutney
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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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 slices 1 kg Salt 120
g Red chilli powder 10 g Black pepper
powder 10 g Cardamom (large) powder 10 g
Cumin powder 10 g Cinnamon powder 10
g Aniseed powder 10 g Coriander powder 10 g
Headless clove powder 6 nos Jaggery/
sugar 500 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 slices 1 kg Sugar 1 kg Salt 30
g Cardamom (large) powder 10 g Cumin
powder 10 g Cinnamon powder 10 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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