The name raw mango is rhymed with pickles right? So here I am with another easy pickle. This is not a very spicy pickle rather a salted one, but it stays fresh for about a year at room temperature - if stored properly.
Kerala Style Uppilitta Manga or Mangoes in brine is one the ways of storing raw organic mangoes. We also have a famous film song (black and white) which has the lyrics - "uppilitta mangai undu unnan vaa machunane" meaning "salted mango pickle is available, come have lunch dear".
For first timers who want to preserve raw mangoes; let me tell you that there is no such recipe for this. When I asked my Mother, all she said was boil salt and water together, cool completely, pour over mangoes, let it sit for at least a month and use it during the monsoons for curries, chutneys etc
It is better if this mango pickle is preserved in bharanis. But since I don't have them I preserve it in glass bottles. Until now I have preserved it for about 6 months and it stays good. Just keep the glass bottles in dark places.
Ingredients:
Raw Mango: 1 kg
Salt: 1 cups (125 grams)
Water: 3 to 4 cups or as needed
Green chillies - 20 nos
Method:
- Clean and wash the mangoes, pat dry with a towel.
- I sliced the mangoes into cubes of 1 inch. Generally mangoes are cut into big pieces lengthwise. Or if they are small mangoes, then they are just cut into two. I cut them into smaller pieces so as to compactly fit in my glass bottle.
- Slit the green chillies lengthwise.
- Add the chillies and the cut mango pieces to a glass jar/bottle.
- Boil salt and water together, cool it completely and pour it over the mangoes. Cover tightly with a lid and keep it for a week. In between I check on it and give it a shake.
- The mangoes should be completely covered with water. So add water accordingly.
- After about a week you should start seeing the mangoes skin change color from a bright green to a mild green.
- When the complete mangoes have changed color, you can start using them.
Uppilitta manga ready!!!
Notes:
- I topped the sliced mangoes into a big clean and dry glass jar. If you have a ceramic pot or "bharani" use it, though steel or aluminum is not ideal.
- If the mango skin is thick, it might take time to absorb the salt and hence the change in color.
- Once in a while check if there is any fungus formation on top; if there is wipe off with a clean towel or napkin. Make sure water covers the mangoes.
- Use always a dry spoon to take the magoes out. I show the spoon in flame for about half a minute and then insert it into the mangoes.
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