Intro: Science Behind Spicy Mango Pickle
I just love eating pickle so thought of sharing the recipe. I made the tutorial easy. Hope you will enjoy reading.
1. Mangoes - 500 gms
2. Red chili powder - 125 gms
3. Salt - 125 gms
4. Fenugreek seeds powder - 1 tablespoon
5. Mustard seeds powder - 1 and 1/2 tablespoon
6. Cumin seeds powder - 1 and 1/2 tablespoon
7. Turmeric powder - 1 teaspoon
8. Dried coconut powder - 125 gms (optional)
9. Peanut oil - 150 ml
10. Asafoetida - 1 teaspoon
11. Mustard seeds - 1 teaspoon
12. Fenugreek seeds - 1 teaspoon
13. Dried red chili seeds - 1 teaspoon
14. Cumin seeds - 1 teaspoon
Step 1: Getting Started With the Ingredients
Cut the mangoes into required shape of your choice. Pealing of the mango is of your wish. In this instructable I have peeled the skin of mangoes. In a container add on salt, coconut powder, mustard seeds powder, cumin seeds powder, fenugreek seeds powder, turmeric powder. Mix all the mentioned ingredients together and keep it aside.
Step 2: Getting the Oil Ready
Pour the oil into the deep frying pan (Khadai) and at a medium flame let the oil get heated. Add on fenugreek seeds, mustard seeds, cumin seeds, dried red chili seeds and asafoetida. Turn of the flame and add into the previous mixture made. Keep aside and wait until it gets cool down.
Step 3: The Last Step..
When the mixture gets cool down add the red chili powder and mangoes. Mix it thoroughly an store it in a container (glass container is preferable).
Step 4: Tips in Making and Storing of Pickle
1.The container or whatever utensils are used in making of the pickle should be clean and dry.
2. The spices should be kept int sun so that they are dry and if the spices are readily not available then you can get the proper seeds and shallow fry with out oil, grind them and then use.
3.Keep everything away from water and any other moisture.
4.It would be better if you keep the container in sun for 1-2 days.
5.Store the pickle at room temperature.
Step 5: Science Involved in Pickling
The concept of this pickling is all about which bacteria is growing. There are good bacteria as well as bad bacteria. So the point here is we are helping in growing the good bacteria during fermentation. Fermentation means the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms. Salt helps in stopping the growth of bad bacteria and helps in promotion of good bacteria. As lactic acid bacteria grow in your pickle, they digest sugars in the mangoes and produce lactic acid which is good bacteria and helps in pickling mangoes. This bacteria adds acidic nature and prevents the bad bacteria. And yes, the salt proportion should be right if it is too high then mangoes will not be pickled. During fermentation, it’s important to keep your crock covered to seal out the air. During fermentation, it’s important to keep your pickle pot covered to seal out the air. Because as the pickle reacts with the atmosphere that is oxygen the bad bacteria is promoted and the spoilage of pickle takes place. Last but not the least the temperature also affects pickling process. Pickles should be maintained at the right temperature not cold not hot. They should be placed at room temperature which makes the right growth of bacteria and a good fermentation process can take place.