Page 25 - Horticulture Practical Guide

Procedure:-
Take raw mango of bigger size peel them and grate them with steel grater. Squeeze the grated
mango to remove its acidity, mix sugar with grated squeezed mango & keep it for 24 hours, so that sugar
is absorbed by the mango. Next day cook it like that of Jam. Prepare the extract of spices in a separate
stainless steel pan by boiling with the suf icient quantity of water and strain them with a muslin cloth or
stainless steel sieve. Wash thedry fruit with warm water and also make small pieces dry dates after
removing the stones & add in chutney. At the end point add vinegar or Acetic Acid if required. In case of
sweet mangos add ½ tsf. Acetic Acid. Also add/Sodium Benzoate & salt. Mix properly and ill in clean and
dry jars.
PICKLE

The preservation of food in common salt/oil or 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 low of gastric juice and thus help in digestion.

Pickle is the result of fermentation by lactic acid forming bacteria, which are generally present in
large numbers on the surface of fresh vegetable and fruits. These bacteria can grow in acid medium and
in the presence of 8-10 percent salt solution, where as the growth of a majority of undesirable organisms
is inhibited. Lactic acid bacteria are most active at 30c, so this temperature must be maintained as far as
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possible in the early stage of pickle making. Several kinds of pickles are sold in the Indian market. Mango
pickle ranks irst.

Mango Pickle
Recipe:-
Raw Mango 1 kg
Salt 200 g

Saunf 25 g
Methi Seeds 25 g
Mirch Powder 15-20 g

Haldi 10-15 g
Zeera 15 g
Mustard Oil 200 g
Kalaonji 10 g

Container 1 kg. Pack.
Procedure:-
Select unripe mangoes. Wash them and cut them into pieces. Remove kernel of fruit and weigh
them, add minimum 20% of the salt to mango pieces. Keep the pieces in salt for at least one week take out
the pieces and mix the coarsely ground spices along with a little quantity of Mustard Oil, ll the mango
pieces in a clean jar and add to it oil up to the brim of the jar. Seal the jar and keep the mango pickle as such
for at least one more week. Mango pickle will be ready for taste.

Knol Khol Pickle

Recipe :- Spices:-
Knol Khol 1.5 kg. Zeera 15 g

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