Question

Make a flow chart for making mango pickle.

Hint:

Proper drying of mango pieces and the correct proportion of salt and oil help preserve mango pickle and prevent microbial spoilage.

Answer 1

Step 1: Selection of raw mangoes.
Fresh and firm raw mangoes are selected for preparing pickle. The mangoes should be free from damage or spoilage so that the pickle remains safe and tasty for a long time.

Step 2: Washing and drying of mangoes.
The mangoes are washed thoroughly with clean water to remove dirt and impurities. After washing, they are properly dried to remove any moisture, which helps prevent spoilage of the pickle.

Step 3: Cutting the mangoes.
The dried mangoes are cut into small pieces using a clean knife. The pieces should be of suitable size so that they absorb the spices properly during the pickling process.

Step 4: Mixing with salt and spices.
The mango pieces are mixed with salt, turmeric powder, chili powder, mustard seeds, and other spices according to taste. Edible oil is also added, which helps preserve the pickle and enhance its flavor.

Step 5: Filling in jars and curing.
The prepared mixture is filled in clean and dry glass jars or containers. These jars are kept in sunlight for several days so that the mango pieces absorb the spices and the pickle develops its proper taste.

Step 6: Final product preparation.
After a few days of curing in sunlight, the mango pickle becomes ready for consumption and can be stored for a long period.
Flow Chart:
Selection of Raw Mangoes $\rightarrow$ Washing $\rightarrow$ Drying $\rightarrow$ Cutting into Pieces $\rightarrow$ Mixing with Salt and Spices $\rightarrow$ Adding Oil $\rightarrow$ Filling in Containers $\rightarrow$ Sun Drying / Curing $\rightarrow$ Mango Pickle Ready