Page 23 - Horticulture Practical Guide

Apple Preserve
Recipe
Apple 1 kg (Ambri)

Sugar 1 kg
Citric Acid 5 g
Procedure:-

Same as in case of quince.

Mango Preserve
Recipe:-

Mango Slices 1 kg
Sugar 1kg
Citric Acid 5 g

Procedure :-
Take just ripe Dashahri mango fruit. Wash it and peel each mango with stainless steel knife. Take
two main slices of mango fruit and also two slices from the sides of mango fruit, prick these slices with
stainless steel brush or forks slightly blanch these slices by dipping them in boiling water for 1 to 2
minutes add half the quantity of sugar required to these slices layer after layer and leave them as such for
a night. Next day slightly boil the slices and then add 50 % of the balance sugar in the slices and again
leave the slices in the container for another night. On third day First boil the slices then take the slices out
add remaining quantity of sugar boil it and again put the slices in sugar syrup. On fourth day boil the
slices in sugar syrup .Again take out the slices then concentrate the sugar syrup to the consistency of two
o
threads i.e upto 75 Brix. Put all the slices in a clean and dry Jar. Add to it sugar syrup leave the material as
such for at least one week till sugar gets fully impregnated in the slices. Mango preserve will be ready for
taste. If required Citric Acid and Sodium Benzoate may also be added to the sugar syrup.

CHUTNEY

It is an important food product prepared both in homes as well as commercially in India. It
improves the digestion and is good appetizer. Apple, Mango, Apricot, Tomato Chutneys, are very popular
in the country. The method of preparation of chutney is similar to that for Jam, except that spices, vinegar
and salt are added.
Apple Chutney:-

Recipe:
a) Apples 1kg.
b) Sugar ½ kg to 700 g

c) Onions 1 Medium size
d) Ginger 1 Piece
e) Salt 2 Tsf (10-15gm)
f) Red Chilies 1 Tsf (5gm)

g) Black Pepper 1 Tsf (3gm)

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