A mango pickle is a variety of pickle prepared using mango. It is a very popular pickle in South Asia. These sometimes spicy pickles are also available commercially.
Video Mango pickle
Varieties
The pickling process in India differs from other regions mainly due to an additional spice mixture added to them after anaerobic fermentation. Pickles are main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple varieties of mango pickles prepared depending on the region and the spices used but broadly there are two types: whole baby mango pickle and cut mango pickle. Whole baby mango pickle is a traditional variety very popular in Southern India and uses baby mangoes that are few weeks old. There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit. Baby mangoes are pickled using salt, vegetable oil and a blend of hot spices, in a very careful process which ensures pickles are preserved for years.
Cut mango pickle
This is ideally prepared using a special variety of mango that can stay crisp for longer periods when pickled. This variety of mango is specially bred and grafted for use. However, most of the raw mangoes can be used for pickling if quality is not a concern.
Maps Mango pickle
Pickled mango chutney
This is a variation where mangoes are grated to produce a chutney-like pickle.
Kadumango
This is a variation of mango pickle. This kind of pickle is made from tender mango. The small mangoes are collected when the mangoes just start to grow. In this pickle the mango is not cut into pieces; the whole mango is prepared as a form of pickle.
Sweet mango pickle
See also
- Chhundo
- Indian cuisine
- Mixed pickle
- Pickled fruit
- Pickling
References
External links
Source of the article : Wikipedia