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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
Mango Chutney
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Mango Pickle and Chutney
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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
Mango Pickle and Chutney
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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
Mango Pickle and Chutney
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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
Mango Pickle and Chutney
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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
Mango Pickle and Chutney
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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
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Mango Pickle and Chutney
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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
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Mango Pickle and Chutney
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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
Mango Pickle and Chutney
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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
Mango Pickle and Chutney
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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
Mango Pickle and Chutney
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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
Mango Pickle and Chutney
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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.
Mango Pickle and Chutney
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Let Us Sum Up
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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
Mango Pickle and Chutney