steps, pics

1. Pickle at home
DRY MANGO PICKLE
Submitted by:-
Sourav Rout
Adm no- 92A-17
BSc Agri 3rd year,6th semester
Horti (VA)-362
Submitted to:
Ma’am piloo Ngangbam
Horticulture Dept.
COA, CAU

2. Introduction
Silent features
o Salty, spicy and sour taste
o pH less than 4.6
o Long-term storage period(1-2 year)
o Preservation of perishable food like mango
o Antimicrobial herbs and spices
o Less oil is required for making this pickle
• Pickle is a mouth watering delicacy which has a great importance in our Indian cuisine
• It is the process of preserving food by anaerobic fermentation to produce lactic acid and storing it in
vinegar, oil etc. for longer periods
• Pickling began in 4000 years ago using cucumbers which is native to India.
• It is commonly called “achar” in most parts of India
• In this slide I am going to prepare my hometown’s special pickle “AMBULA” or Dried mango pickle

3. 1.Selection
• Select fresh greenish raw mango
• Sour varieties are preferred for this pickle
• The endocarp of mango needs to be soft which can be
removed easily
• Damaged diseased fruits are discarded
• Wash the fruits properly
• Dry the surface completely with a clean cloth

4. 2.Peeling
• Peel off the outer greenish part of the
raw mangos
• This process is done only after
complete removal of extra moisture
from the mango which is present while
washing.

5. 3.Processing
• Cut the peeled mango into two equal
halves.
• Remove the soft endocarp carefully
without harming the rest of the fruit
Play this video

6. 4.Salting
• Apply turmeric powder and salt in appropriate amount
• Raw salt is preferable as it is cheap and effective
• Mix it well and store in a container for 2-3 days
• The salt will remove extra water from the mango by exo-osmosis
• It also kills microbes.

7. 5.Sun drying
• After salting period the exuded water is rinsed off
• Then the mango pieces is dried in sun for 3-4 days
• This process helps in further reduction of moisture from mango
• It also effectively increases the storage period

8. 6.Spice mix
Ingredients
1. Mustard oil
2. Dried chilli powder
3. Asafoetida (Hing)
4. Fenugreek powder (Methi)
5. Cumin powder(Jeera)
4
5
3
2
1

9. 7.Mixing
 Heat up the mustard oil to remove its raw smell
 After cooling, pour it on the dried mango
 Add the spice mix and few pinches of asafoetida
 Mix all the ingredients properly
 Store it on a air tight glass or plastic container
 Give a resting period of atleast 4-10days before using it
 The dried mango will absorb the flavour of spice mix during this period
 The swelling nature of outer covering of mango marks the completion of the process

11. 8.Final product
• After the resting period ,now the pickle is ready to be eaten.
• You can eat it with almost any food item.
• And it is used as a key ingredient in many popular veg and non-veg dishes as souring agent
e.g. –fish curry, dry fish,, potato n tomato curry, coconut chutney, okra curry
• With the passing of time ,the taste of the pickle will further enhance and will continue to
tickle your taste buds.

13. THANK YOU