|This article needs additional citations for verification. (July 2012) (Learn how and when to remove this template message)|
Mango pickle varieties
Pickling process in India differs from other regions mainly due to additional spice mixture added to them post anaerobic fermentation. Pickles are main side dishes and many varieties of vegetables are used. However, raw mango or tender mango is the most popular variety of fruit used for pickling. There are multiple variety of mango pickles prepared depending on the region and the spices used but, broadly there are two types of - whole baby mango pickle or cut mango pickle. Whole baby mango pickle is a traditional variety very popular in Southern India and uses baby mangoes that are few weeks old. There are special varieties of mangoes specifically used just for pickling and they are never consumed as ripe fruit. Baby mangoes are pickled using salt, vegetable oil and a blend of hot spices, in a very careful process which ensures pickles are preserved for years.
Cut mango pickle
This is ideally prepared using special variety of mangos that can stay crisp for longer periods when pickled. These variety of mangoes are specially bred and grafted for use. However, most of the raw mangoes can be used for pickling if quality is not a concern.
Pickled mango chutney
This is a variation where mangoes are grated to produce a chutney-like pickle.
|Wikimedia Commons has media related to Pickled mango.|