7 Tips To Reduce Sourness In Mango Pickle


Welcome to the ultimate guide on reducing sourness in mango pickle! Follow these 7 tips to achieve the perfect balance of tangy and sweet flavors.


Tip 1: Choose ripe and firm mangoes for your pickle. Overripe mangoes can make the pickle too sour. Also, make sure to remove any bruises or blemishes.


Tip 2: Soak the mangoes in water for 30 minutes before cutting them. This will help reduce the sourness and make the pickle more flavorful.


Tip 3: Use a mix of spices like mustard seeds, fenugreek seeds, and red chili powder to balance out the sourness. Don't be afraid to experiment with different spice combinations.


Tip 4: Add a pinch of sugar or jaggery to the pickle while cooking. This will help neutralize the sourness and add a touch of sweetness to the pickle.


Tip 5: Don't overcook the pickle. Overcooking can make the pickle too sour. Cook it on low heat and keep stirring to prevent burning.


Tip 6: Store the pickle in a clean and dry glass jar. Make sure to use a clean and dry spoon every time you take out the pickle. This will prevent any contamination and maintain the flavor.


Tip 7: Let the pickle sit for at least a week before consuming. This will allow the flavors to develop and the sourness to mellow down. Trust us, it will be worth the wait!


Congratulations, you now have the knowledge to make the perfect mango pickle with just the right amount of sourness. Enjoy it with your favorite meals or as a snack.


Thank you for reading our 7 tips to reduce sourness in mango pickle. We hope you found them helpful. Stay tuned for more expert tips and tricks on creating delicious dishes. Happy pickling!