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9th Floor, Tower A, Spaze iTech Park, Sector 49Gurgaon Division, IN
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658656e6ea235a9827e15da6Mango pickle/ organic / 800gramMango pickle/ organic / 800gram

  1. Tangy: Mango pickle is typically characterized by a strong tangy flavor, which comes from the use of raw mangoes. The tartness of the mangoes is preserved through the pickling process.

  2. Spicy: Mango pickle often has a spicy kick, thanks to the addition of various spices and chili peppers. The level of spiciness can vary based on personal preference and regional variations.

  3. Sour: Apart from the tanginess from the mangoes, additional sourness may come from the use of ingredients like tamarind or vinegar, depending on the recipe.

  4. Salty: Salt is a crucial ingredient in pickle recipes, not only for flavor but also for its role in preserving the pickles. The saltiness should be balanced to enhance the overall taste.

  5. Garlicky: Some mango pickle recipes include garlic, adding a pungent and savory element to the flavor profile.

  6. Aromatic: A variety of spices, such as mustard seeds, fenugreek seeds, fennel seeds, cumin, and others, are commonly used in mango pickle recipes. These spices contribute to the complex and aromatic flavor of the pickle.

  7. Umami: Fermentation and pickling processes can contribute to the development of umami flavors in mango pickle, providing depth and richness to the taste.

  8. Sweet (optional): Depending on the regional variation, some mango pickle recipes may include a touch of sweetness, often achieved with the addition of jaggery or sugar.

MS-L2HLGXOWKULW
INR120In Stock
AUSTERE STORE
11
AUSTERE STORE

Mango pickle/ organic / 800gram

Veg
800 gram
₹120

MRP ₹450

73% OFF

Country of originIndia
BrandAUSTERE STORE
Net Quantity800 gram
Additive infoPreservatives: Sodium Benzoate: Sodium benzoate is a commonly used preservative that helps inhibit the growth of microorganisms and extends the shelf life of the pickle. Acidity Regulators: Citric Acid: Citric acid is a natural acid found in citrus fruits and is used as an acidity regulator. It can contribute to the tanginess of the pickle. Emulsifiers or Stabilizers: Modified Food Starch: Modified food starch can be used as a stabilizer to improve the texture and consistency of the pickle. Antioxidants: Ascorbic Acid (Vitamin C): Ascorbic acid may be added as an antioxidant to prevent oxidation and maintain the color of the pickle. Coloring Agents: Turmeric Extract or Annatto: While turmeric powder is a natural ingredient used for coloring, some products might use concentrated extracts or annatto to enhance or standardize the color. Flavor Enhancers: Monosodium Glutamate (MSG): In some processed foods, MSG may be used as a flavor enhancer. However, its use can vary, and many pickles do not contain MSG. Vegetable Oil: Edible Oil: While traditional recipes may use mustard oil, commercially produced pickles may use other edible oils.
Batch numberA4
Expiry Date10 MONTHS
Weight850 g
Dimensions12*12*12
Product Dimensions12*12*12
Food typeveg
Ingredients-Basic Ingredients:Raw or Semi-Ripe Mangoes: Peeled and cut into bite-sized pieces or thin slices. The choice of mangoes can influence the flavor of the pickle. -Spices: -Mustard Seeds: Whole mustard seeds or ground mustard are often used for their distinct flavor. -Fenugreek Seeds: Adds a slightly bitter taste. -Fennel Seeds: Provides a hint of licorice flavor. -Nigella Seeds (Kalonji): Adds a unique flavor. -Turmeric Powder: For color and flavor. -Red Chili Powder: Adds heat and spice. -Asafoetida (Hing): A pinch for its savory flavor. -Salt: Used for pickling and flavoring. -Edible Oil: Mustard Oil: Traditional choice, but other edible oils can be used as well. The oil helps preserve the pickle and imparts flavor.
Nutritional information-Calories: The calorie content can vary, but it's generally in the range of 20 to 30 calories per tablespoon. -Carbohydrates: total Carbohydrates: Around 2 to 4 grams per tablespoon. -Sugars: The sugar content can vary based on the ingredients used, but it's generally low. -Fat:Total Fat: Varies based on the amount of oil used. It can range from 1 to 3 grams per tablespoon. -Saturated Fat: The saturated fat content can vary depending on the type and amount of oil used. -Protein:Protein content is minimal, typically less than 1 gram per tablespoon. -Dietary Fiber:The fiber content is generally low, around 0.5 to 1 gram per tablespoon. -Sodium:The sodium content can be significant due to the use of salt in the pickling process. It can range from 300 to 500 milligrams or more per tablespoon. -Vitamins and Minerals:Mangoes naturally provide vitamins A and C. The pickling process may retain some of these vitamins, but the levels can vary. -Key Considerations:Salt Content: Mango pickle is known for its salty and tangy taste, and the sodium content is typically high due to the use of salt in the pickling process. --Individuals monitoring their sodium intake should consume mango pickle in moderation. -Oil Content: The oil content can vary based on the recipe. Some mango pickles are oilier than others, and the choice of oil can affect the overall fat content. Spices: The spices used in mango pickle may offer health benefits, including anti-inflammatory properties. However, the amounts used are generally small.
InstructionsIngredients: Mango Pickle: Raw or semi-ripe mangoes, peeled and cut into bite-sized pieces Mustard seeds Fenugreek seeds Fennel seeds Nigella seeds (Kalonji) Turmeric powder Red chili powder Asafoetida (Hing) Salt Mustard oil (or any other edible oil) Optional Additions: Garlic, peeled and sliced Ginger, peeled and julienned Green chilies, sliced Vinegar (for additional tanginess) Jaggery or sugar (for sweetness) Instructions: Prepare Mangoes: Wash and thoroughly dry the raw or semi-ripe mangoes. Peel the mangoes and cut them into bite-sized pieces or thin slices. Remove the seed. Sterilize Jars: Sterilize glass jars and lids by washing them in hot, soapy water or running them through the dishwasher. Dry Roast Spices: In a dry pan, lightly roast mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds until they release their aroma. Allow them to cool. Prepare Spice Powder: Grind the roasted seeds into a coarse powder using a spice grinder or mortar and pestle. Mix Spices and Mangoes: In a large mixing bowl, combine the mango pieces with the ground spice powder. Add turmeric powder, red chili powder, asafoetida, and salt. Mix well to coat the mangoes evenly. Heat Oil: Heat mustard oil (or your chosen edible oil) in a pan until it reaches its smoking point. Allow the oil to cool slightly. Pour Oil Over Mangoes: Pour the slightly cooled oil over the spice-coated mangoes. Ensure that the oil covers the mangoes completely. Add Optional Ingredients: If using optional ingredients like garlic, ginger, green chilies, vinegar, or jaggery, add them to the mixture. Adjust quantities based on personal preference. Pack the Jars: Pack the spice-coated mangoes tightly into sterilized glass jars. Seal the Jars: Ensure the jars are tightly sealed. Allow the pickle to cool completely. Maturation Period: Place the sealed jars in a cool, dark place for the pickle to mature. The maturation period can vary but is typically a few days to a couple of weeks. During this time, the flavors will meld and intensify. Serve and Enjoy: Once the mango pickle has matured, it is ready to be enjoyed as a flavorful accompaniment to meals.
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  1. Tangy: Mango pickle is typically characterized by a strong tangy flavor, which comes from the use of raw mangoes. The tartness of the mangoes is preserved through the pickling process.

  2. Spicy: Mango pickle often has a spicy kick, thanks to the addition of various spices and chili peppers. The level of spiciness can vary based on personal preference and regional variations.

  3. Sour: Apart from the tanginess from the mangoes, additional sourness may come from the use of ingredients like tamarind or vinegar, depending on the recipe.

  4. Salty: Salt is a crucial ingredient in pickle recipes, not only for flavor but also for its role in preserving the pickles. The saltiness should be balanced to enhance the overall taste.

  5. Garlicky: Some mango pickle recipes include garlic, adding a pungent and savory element to the flavor profile.

  6. Aromatic: A variety of spices, such as mustard seeds, fenugreek seeds, fennel seeds, cumin, and others, are commonly used in mango pickle recipes. These spices contribute to the complex and aromatic flavor of the pickle.

  7. Umami: Fermentation and pickling processes can contribute to the development of umami flavors in mango pickle, providing depth and richness to the taste.

  8. Sweet (optional): Depending on the regional variation, some mango pickle recipes may include a touch of sweetness, often achieved with the addition of jaggery or sugar.

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