Pickle Recipes.pdf Ag
2
ANNEXURE: - 01 RECIPE FOR MANGO PICKLE (SOUR) QUANTITIES ARE GIVEN FOR PICKLE OF 500 GMS OF MANGO MATERIAL: - METHODOLOGY: - 1 Mango 2.5 kg Wash mangoes with water. 2 Methi 250 gms Keep mangoes dipped in clean water for about six hrs. 3 Rai-daal 200 gms Make 8 pieces of each mangoes. 4 Kala Jeera 50 gms Apply salt & turmeric on those pcs: and allow 12 hours 5 Ajwaine + Kali mirch 15 gms After 12 hrs hang these pieces tied in a clean cloth and 6 Rai ka tel 1 kg allow water to be drained out. 7 Kalaunji 100 gms Spread these pieces on a cloth sheet and exposed to 8 Saunf 100 gms sun heat. Allow them to be dried for some time 9 Hing 02 gms The liquid must be reasonably vaporized. 10 Red Chilly Powder 100 gms 11 Turmeric (Haldi) 10 gms Take masalas with a table spoon of oil and heat them 12 Salt 50 gms on a low heat till it evolves a pleasant smell. 13 Garlic Optional 250 gms Now remove masala from heat and allow to cool. 14 Jeera Optional 40 gms Once masalas cool, grind them fine in a mixer Put mango pieces in a suitable size of a vessel. Criteria for preservative: - Add masalas. Add 500 gms of mustered oil and mix thoroughly with a metal or wooden spatula. Preservative Acetic Acid is required @ I tsp for Tie a clean cloth on the top of vessel and put vessel in every 500 gms of mango. Quantity of preservative Sun for four days. may be increased with increase of every 500 gms Attend it daily and keep shuffling the stuff with a spatula. proportionately. Increment below 500 gms may On 5th day take it and add balance 500 gms of oil. be ignored. This is IMPORTANT. Again keep exposed to sun heat for 3 days and keep on mixing intermittently at regular intervals. Now pickle is ready. Add 5 teaspoons Acetic Acid as preservative. Fill pickle in a clean glass jar. Ensure that there are no air pockets or bubbles. Tighten the top lid.
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Transcript of Pickle Recipes.pdf Ag
ANNEXURE: - 01 RECIPE FOR MANGO PICKLE (SOUR) QUANTITIES ARE GIVEN FORPICKLE OF 500 GMS OF MANGO
MATERIAL: - METHODOLOGY: -
1 Mango 2.5 kg Wash mangoes with water.2 Methi 250 gms Keep mangoes dipped in clean water for about six hrs.3 Rai-daal 200 gms Make 8 pieces of each mangoes.4 Kala Jeera 50 gms Apply salt & turmeric on those pcs: and allow 12 hours5 Ajwaine + Kali mirch 15 gms After 12 hrs hang these pieces tied in a clean cloth and6 Rai ka tel 1 kg allow water to be drained out.7 Kalaunji 100 gms Spread these pieces on a cloth sheet and exposed to8 Saunf 100 gms sun heat. Allow them to be dried for some time9 Hing 02 gms The liquid must be reasonably vaporized.
10 Red Chilly Powder 100 gms11 Turmeric (Haldi) 10 gms Take masalas with a table spoon of oil and heat them12 Salt 50 gms on a low heat till it evolves a pleasant smell.13 Garlic Optional 250 gms Now remove masala from heat and allow to cool.14 Jeera Optional 40 gms Once masalas cool, grind them fine in a mixer
Put mango pieces in a suitable size of a vessel.Criteria for preservative: - Add masalas. Add 500 gms of mustered oil and mix
thoroughly with a metal or wooden spatula.Preservative Acetic Acid is required @ I tsp for Tie a clean cloth on the top of vessel and put vessel in every 500 gms of mango. Quantity of preservative Sun for four days.may be increased with increase of every 500 gms Attend it daily and keep shuffling the stuff with a spatula.proportionately. Increment below 500 gms may On 5th day take it and add balance 500 gms of oil.be ignored. This is IMPORTANT. Again keep exposed to sun heat for 3 days and keep on
mixing intermittently at regular intervals.Now pickle is ready.Add 5 teaspoons Acetic Acid as preservative.Fill pickle in a clean glass jar. Ensure that there areno air pockets or bubbles. Tighten the top lid.
Attend it daily and keep shuffling the stuff with a spatula.
