By Krati Purwar
May 11, 2024
Do your mango pickles become sour? You are probably making a couple of mistakes while making the achar. It is supposed to be sour by not too much. A pickle is perfect when all its notes can be tasted. Here are a few tips to reduce sourness in mango pickles.
Before mixing with spices and oil, immerse mango pieces in water for a few hours. You can also keep them overnight and pat dry in the morning before making achar.
Sourness is the result of acidity. You can add a small amount of vinegar to the recipe of the pickle to reduce sourness.
To reduce sourness, you can balance it with sweet notes. If the pickle is sour, add sugar or jaggery in a small amount to adjust the taste.
Boiling mangoes before making a jar of pickles from them is a good way to reduce sourness. Drain all the water before you add spices and oil to the mangoes.
Apart from adding sugar, you can increase the amount of salt in the pickle. It acts as a counter agent to reduce sourness, but do not go overboard with it.
Spices like cloves, cinnamon, and cardamom can be added to pickles to reduce their sourness. They also add a depth of flavour to the recipe.
Instead of using raw mangoes, use ripe mangoes to make mango pickles. Raw mangoes are sour and the fermentation process can add to sourness.