Pickles are generally prepared from immature or mature unripe mangoes with or without peeling/destemming, using salt and different spice formulations to provide a wide range of flavour, taste and quality. Acidic and fibrous varieties are ideally suited for pickle production. Raw mangoes required for pickling are available only during a short period of 3-4 months of cropping season. This necessitates preservation of these raw mangoes for extended period for pickle production round the year. Traditionally mango pieces are stored by dry salting process. This method involves storing mango pieces over layers of salt. Changes in colour, texture and microbiological spoilage are the common problems associated with this method.
ICAR-Indian Institute of Horticultural Research
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