How to Make Green Mango Pickle

Green mango pickle is a hot, spicy pickle with a sour taste. It is eaten as a condiment. Preservation is caused by a combination of salt, increased acidity and to a small extent the spices. It is known as burong mangga and dalok in the Philippines.

Preparation of the raw material

The fresh, fully mature, firm but unripe mangoes must be carefully selected to ensure a good quality product. The best pickles are obtained from fruit at early maturity when the fruit has reached almost maximum size. Riper fruit results in pickles with a fruity odour and lacking the characteristic and predominant green mango flavour.

The green mangoes need to be inspected and any damaged fruit rejected. The fruit is washed in clean water and drained.

After draining, the fruit is cut. Sharp knives with preferably stainless blades should be used. Iron or copper equipment should be avoided. A single stroke should be used during the cutting process to ensure minimum damage and avoiding mushiness in the final product.

Processing

The sliced mangoes are soaked in brine solution. Sodium metabisulphite (1000 ppm) and 1% calcium chloride are added. The containers are stored until the mangoes are pickled. The brine is then drained off and spices are mixed with the mango slices.

Packaging and storage

The mixture is then packed and oil added 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.
Source: fao.org, photo courtesy of farm2.static.flickr.com

How to make Cashew wine

Cashew wine is a light yellow alcoholic drink prepared from the fruit of the cashew tree (Ancardium occidentale). It contains an alcohol content of between 6 and 12% alcohol.

Preparation of Raw Materials

In gathering the fruits and transporting them to the workshop, the prime purpose should be to have the fruit arrive in the very best condition possible. Cashew apples are sorted and only mature undamaged cashew apples should be selected. These should be washed in clean water.

Processing

The cashew apples are cut into slices to ensure a rapid rate of juice extraction when crushed in a juice press. The fruit juice is sterilised in stainless steel pans at a temperature of 85oC in order to eliminate wild yeast. The juice is filtered and treated either sodium or potassium metabisulphite to destroy or inhibit the growth of any undesirable types of micro-organisms - acetic acid bacteria, wild yeasts and moulds.

Wine yeast (Saccharomyees cerevisiae - var ellipsoideus) are added. Once the yeast is added, the contents are stirred well and allowed to ferment for about two weeks.

The wine is separated from the sediment. It is clarified by using fining agents such as gelatin, pectin or casein which are mixed with the wine. Filtration is carried out with filter-aids such as fullers earth. The filtered wine is transferred to wooden vats.

The wine is then pasteurised at 50 - 60 C. Temperature should be controlled, so as not to heat it to about 70 C, since its alcohol content would vaporise at a temperature of 75-78 C. It is then stored in wooden vats and subjected to ageing. At least six months should be allowed for ageing.

If necessary, wine is again clarified prior to bottling. During ageing, and subsequent maturing in bottles many reactions, including oxidation, occur with the formation of traces of esters and aldehydes, which together with the tannin and acids already present enhance the taste, aroma and preservative properties of the wine.

Packaging and Storage

The product is packaged in glass bottles with corks. The bottles should be kept out of direct sunlight.

Source: fao.org, photo courtesy of www.kriyayoga.com, www3.jetro.go.jp