Description
Aam ka Achar is a traditional South‑Asian mango pickle produced by lactic acid fermentation of raw mango slices mixed with salt, spices, and oil.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum and Lactobacillus fermentum metabolize the sugars in mango to produce lactic acid, which lowers the pH to 3.5–4.0 and inhibits spoilage organisms. The salt concentration (2–4 % w/w) creates osmotic stress that selectively favors LAB while suppressing pathogens, and the spices contribute antimicrobial compounds that further preserve the product. The combined action of acidification, osmotic control, and spice‑derived antimicrobials yields a sour, spicy, and aromatic pickle that can be stored for months.
Science
Primary Reaction
lactic acid fermentation of mango sugars by LAB
Sensory Profile
Aroma ()