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Mango Pickle Recipe

Mango Pickle Recipe. Tools and equipments. Stainless steel knife Stainless steel Pot Mi xer grinder S tainless steel plates , etc. Pan balance with weights. Ingredients. Mangoes Common Salt Turmeric powder Red chili Edible oil enough to cover the slices of fruits Black Pepper

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Mango Pickle Recipe

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  1. Mango Pickle Recipe | Vigyan Ashram | INDUSA PTI |

  2. Tools and equipments • Stainless steel knife • Stainless steel Pot • Mixer grinder • Stainless steel plates , etc. • Pan balance with weights | Vigyan Ashram | INDUSA PTI |

  3. Ingredients Mangoes Common Salt Turmeric powder Red chili Edibleoil enough to cover the slices of fruits Black Pepper Mustard seeds Fenugreek (methi) Asafoetida (Hing) Please refer again the presentation to get to know the role of preservatives we are adding please click the link FOOD PRESERVATION BY SALT, ACID, SUGAR AND CHEMICAL PRESERVATION.pptx | Vigyan Ashram | INDUSA PTI |

  4. Proportion of Ingredients • Pieces of fruits / vegetables - 1Kgs • Common salt - 100 gms • Turmeric powder - 20 gms • Asafoetida (Hing) - 20 gms • Red Chili powder - 30 gms • Black Pepper(Miri) - 25 gms • Mustard seeds - 125 gms • Fenugreek (Methi) - 30 gms • Edible Oil / Mustard Oil - 250 gms | Vigyan Ashram | INDUSA PTI |

  5. Procedure • Select under ripe but fully developed varieties of mango fruits. Theyshould be of medium size, sound and free from damages. • Clean the fruits in running cold water. • Wipe the fruits with dry cloth. • Cut the fruits in to 4 halves or suitable size. | Vigyan Ashram | INDUSA PTI |

  6. Procedure continued…… • Remove the seeds / unwanted parts. • Mix the slices with common salt powder and shake well for proper mixing. | Vigyan Ashram | INDUSA PTI |

  7. Procedure continued…… • Mix all the ingredients with solid slices and smear with a little oil. • Transfer the pickle into clean dry • glass jar and press the lid • thoroughly to remove air • pockets. | Vigyan Ashram | INDUSA PTI |

  8. Procedure continued…… Your mango pickle is ready now. • Add hot edible oil sufficient to leavea thin layer at the top. • After 3 to 4 days, examine the pickle and add a little quantity of oil if needed. • Pack the container and store in cool dry place. | Vigyan Ashram | INDUSA PTI |

  9. Different types of pickles are prepared as per the requirement, availability of fruits, tastes , period of consumption etc. Pickles are prepared from some fruits and vegetables as under. Mango, Lime, Cucumber, Carrot, Green chilies, Garlic, Brinjal, bitter gourd, tomato, mixed pickle etc. | Vigyan Ashram | INDUSA PTI |

  10. Thank You | Vigyan Ashram | INDUSA PTI |

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