ITDG 
Interdev Agroalimentaire  

Small-scale processing of mango pickle

	Type de fiche	Techniques/Technologies
	Mise en œuvre	ITDG(Royaume Uni)
	
	Zone géographique	Global; 
	Mots clés	MANGUE; PICKLES; FERMENTATION

	Echelle d’action	Groupe
	Public(s) cible(s)	Small- and medium-scale food processors

Contexte
Mango pickle is a hot, spicy red pickle with a salty, sour taste. It is a mixture of salted pieces of mango and spices with a layer of oil on the surface. The pickle is eaten as an accompaniment to curries and other main meals.  If processed well, the product can be stored for several months.

Problématique / Objectifs
Preservation is caused by a combination of salt, increased acidity and spices.  Packaging prevents contamination by dirt and moulds.  Mango pickle is an inherently safe product, and is therefore suitable for production at the small-scale.

The mangoes should be fully mature but unripe and free from bruising or damage. The spices should be good quality and free from mould. The oil should be of good quality and without rancidity.

To ensure that the product has the correct formulation (so that it has the right acidity and level of salt) the ingredients should be carefully and accurately weighed out. This also ensures consistency of the product between batches and is one of the main points of quality control.  Another point of quality control is to ensure that all the ruit pieces are fully submerged in the brine during fermentation. 

Processors should pay strict attention to personal hygiene and to the cleanliness of packaging equipment since this product is not cooked prior to consumption.

Description/Mise en oeuvre
The production process follows these basic steps: 
  Selection and cleaning of raw material
  Removal of stones and cutting
  Soak in salt; mix salt and spices
  Ferment
  Mix spices
  Pack and store

The process is outlined in the production flow sheet (ref link)

Selection and cleaning of raw material
Select fresh, mature but unripe mangoes, particularly those varieties that have a sharp, acidic taste. Discard ripe fruits and any damaged or mouldy fruits.  Wash thoroughly in clean water.

Removal of stones and cutting
Remove the stones by hand. Slice the flesh into uniform-sized pieces.
 
Soak in salt, mix salt and spices
Hold the cut pieces in a 2-3% salt solution to prevent browning of the surfaces. Remove from the soaking water and add 3.5-4kg salt and 0.2kg turmeric per 20kg fruit pieces. Transfer to pre-sterilised jars.

Ferment
Stand the jars of mango and spices in the sun and ferment for 4-5 days.  Ensure that the fruit is submerged in liquid - if necessary the fruits should be pressed down to hold them below the liquid.  The mango pieces become pale yellow and all the salt is converted to brine. 

Mix spices
Dry-roast the mustard seed, fenugreek seed and asafoetida.  Add to the ground chilli and vegetable oil.  Other spices can be added according to local tastes. Add to the fermented fruit and mix well.

Package and store
Pour into sterilised jars.  Alternatively, the pickle can be packaged in small plastic pouches. Ensure that there are no air bubbles trapped in the pickle.  Add a layer of oil to the surface of the pickle to keep out moisture and air. Cool the pickle to room temperature, then store in a cool place away from direct sunlight.

Résultats/Eléments chiffrés
The following ingredients are required for one batch:

20kg mango
3.5-4kg salt
0.2kg turmeric
0.4-0.8kg mustard seed
0.4-0.8kg fenugreek seeds
asafoetida to taste
0.4-1.0kg chilli powder
2.0-2.5kg vegetable oil

other spices, including mace, cumin, garlic, mint, aniseed, ginger, coriander, cloves, cardamom and pepper can be used depending upon local tastes.

The following equipment is required:
Weighing scales
Heat sealer or capper
Filler
Stainless steel mixing pan
Glass jars for fermentation

Enseignements
While the production of mango pickle is fairly simple and does not require large amounts of equipment, the small-scale processors must carry out a market survey to assess demand for the product before starting to produce it for sale.

Mango pickle can be packaged and sold in small plastic pouches, which reduces the need for glass jars (which can be expensive and difficult to obtain) and makes it more affordable for poor consumers.

Similar salted, fermented pickles can be made from a number of fruits, with the addition of various spices, following the basic procedure above.

Auteur : Sue Azam Ali
Saisie le : 06/12/2001
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