| Parameter |
Mango Pickle |
Nimbu (Lemon) Pickle |
Amla (Indian Gooseberry) Pickle |
Lal Mirch (Red Chili) Pickle |
| Appearance |
Chunky pieces of mango in oil and spices |
Lemon wedges immersed in oil and spices |
Small pieces of amla in oil and spices |
Whole or chopped red chilies in oil and spices |
| Color |
Yellow to orange |
Yellow to off-white |
Greenish-brown to yellow |
Red to reddish-brown |
| Odor |
Spicy, tangy, aromatic |
Pungent, sour, spicy |
Sour, spicy, earthy |
Strong, spicy, pungent |
| Taste |
Tangy, spicy, slightly sweet |
Tangy, spicy, slightly salty |
Sour, tangy, spicy |
Spicy, tangy, hot |
| Moisture Content |
Maximum 10-12% |
Maximum 10-12% |
Maximum 10-12% |
Maximum 10-12% |
| Consistency |
Semi-solid with oil and spices |
Semi-solid with oil and spices |
Semi-solid with oil and spices |
Semi-solid to thick, oily paste |
| Particle Size |
Medium-sized mango pieces |
Small to medium lemon wedges |
Small pieces of amla |
Whole or chopped chilies, seeds |
| Preservative Used |
Salt, vinegar, oil |
Salt, vinegar, oil |
Salt, oil, vinegar |
Salt, oil, vinegar, spices |
| Acidity (pH) |
3.0 - 4.5 |
3.0 - 4.5 |
3.0 - 4.5 |
3.0 - 4.5 |
| Foreign Matter |
Nil (Maximum allowable 0.5%) |
Nil (Maximum allowable 0.5%) |
Nil (Maximum allowable 0.5%) |
Nil (Maximum allowable 0.5%) |
| Salt Content |
8-15% |
8-15% |
8-12% |
10-15% |
| Storage Conditions |
Store in a cool, dry, dark place |
Store in a cool, dry, dark place |
Store in a cool, dry, dark place |
Store in a cool, dry, dark place |
| Shelf Life |
6 months to 1 year |
6 months to 1 year |
6 months to 1 year |
6 months to 1 year |
