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< prev - next > Food processing Pickles and vinegars KnO 100239_Green mango pickle (Printable PDF)
Green mango pickle
Practical Action
You can add a starter culture a small amount of fermenting liquor (brine) that is left over from
a previous fermentation to speed up the fermentation.
Cover the containers and place in a warm place (about 21°C) to allow the fermentation to take
place. It is important to cover the containers to prevent contamination by dust, dirt and other
air-borne bacteria. Store until the fermentation is complete (when no more bubbles of carbon
dioxide are seen in the brine).
Drain off the brine. Mix spices with the mango pieces and pack.
Packaging and storage
Pack the mixture into sterilised jars and pour oil onto the surface of the mixture. The mangoes
should be firmly pressed down in the container. Good quality vegetable oil such as sunflower oil
should be used and finely ground chilli powder can be added to the oil for flavour and colour.
Mango pickle can be packed in small polythene bags and sealed or in clean jars and capped.
Mango pickle keeps well if stored in a cool place. If it is processed well, it can be kept for
several months. Due to the high acid level of the final product, the risk of food poisoning is low.
Other products made using this method
A range of pickles can be made using different vegetables and spices to taste. Usually, green,
hard under-ripe fruits are used for fermentation.
Jack-fruit pickle
Young green jack-fruit is pickled in India and Sri Lanka.
Select young green jack-fruit. Remove the skin, take out the fruit pieces and cut into uniform
pieces (1.2 to 1.8 cm thick).
Place the slices in a large (non-metallic) container with brine (8% salt solution). Weigh down the
pieces of fruit to ensure they are submerged under the brine.
Increase the strength of the brine solution by 2% every day until it reaches 15% (Add more salt
to the brine each day to increase the concentration.
Leave to ferment for 8-10 days in the brine.
Add vinegar and spices to the fermented fruit pieces. Package in clean, sterilised jars or
polyethylene pouches.
References and further reading
Pickles and vinegars selection of Practical Action Technical Briefs
Preservation of Fruit and Vegetables: Agrodok 3, Agromisa 1997
Pickles of Bangladesh S Azami & M Battcock, Practical Action Publishing, 1996