Few Bengalis can hear the words mango pickle without their mouth watering. A little pickle with hot paratha, khichuri or afternoon muri makha changes the taste of a meal in an instant.

The taste and aroma of the many mango pickles made by grandmothers still stir memories. If you want to make that familiar pickle at home this year, making it is not enough; you also have to make sure it keeps all year without spoiling. To keep pickle fresh and tasty for a long time, five common mistakes in making and storing it must be avoided.

The first rule of pickle-making is that the mangoes must not hold even a drop of water. After cutting, wash them well, then wipe them with a clean cloth or dry them completely under a fan. Then dry the cut mango well in the sun before starting to make the pickle. Even a little water makes pickle spoil quickly.

Oil is the biggest key to keeping pickle for a long time. There should be enough oil in the jar for the mango pieces to stay completely submerged. This layer of oil stops air getting in, and without oxygen no mould or fungus can grow. So do not be stingy with oil when making pickle.

Where you keep the jar matters a great deal. Never put it beside the kitchen sink or in a damp corner. Always store pickle in a dry, cool, clean place with light and air.

Many people use plastic containers, which shorten a pickle's life. Pickle kept in plastic spoils especially quickly in the rainy season. Always choose an airtight glass jar, but before filling it, wash it well with hot water and dry it completely in strong sun.

You can also keep pickle in the fridge, but do not leave it out long after taking it out; put it back soon after eating. Most important, never use a wet hand or wet spoon to take pickle from the jar. The slightest touch of water can spoil the whole batch, so always use a clean, dry spoon.

Source: Jagonews24. First published in Bengali on The Agro News.