Indian pickles play an important role in fruit and vegetable preservation industry. Among the Indian pickles the ones from mango are very popular.
Mango pickles are the traditional export item of India, Pakistan and Bangladesh. The export of mango pickle is directed mainly to Canada the United States, Denmark, Germany and the U.K.
There are three types of mango pickle:
*Sour mango pickles
*Sweet mango pickles
*Dried mango pickles
Peeled or unpeeled raw mango slices are mixed with 10-20% powdered salt to extract some moisture from the slices for 2 months.
A partially ground mixture of spices, including garlic and onions is added to the drained slices. The spices are coriander, fenugreek seeds, nigella, fennel, cumin seeds, powdered turmeric and red chilies. Mango pickles vary mainly in the proportion and kinds of spices used in their preparation.
The ingredients are mixed together and filled into wide-mouthed bottles. Three days later, the whole mixture is poured into a clean jar and covered with mustard oil. The addition of a small amount of sugar along with the spices produces a tasty blend.
Pickles are considered the permanent part of the food table all over the India and its demand is rising after its production on commercial scale.
Mango pickles
