 |
| HOW TO PRESERVE RAW MANGOES |
April marks the arrival of summer in India. With sweltering heat comes along the seasonal local produces like Mangoes & Jack fruit. The womenfolk utilize the heat to preserve the produces, get ready with pickling, drying etc., Summer in India has become so synonymous to these routines in my mind. A default trip to our hometown in Kerala, where the backyard is lined up with number and number of Mango, Jackfruit, Cashew and Palm Trees. All catering loads of memories wafting with smells and anecdotes.
Loitering around the backyard (or should I say it as a farm, I am not sure) with my grandfather, pickling up Raw and Ripe Mangoes, warnings not to touch the Cashew fruit which can cause blisters with its caustic nature and its exotic aroma lingering throughout the backyard, dunking into a huge bunch of cool Palm fruit or the ice apple, which my grandfather would gently slice off the tops and would ask us to eat it up with an instantly made scoop(spoon) out of the sliced top. And evening snacks would always be a freshly cut Jack fruit or steamed Tapiocas. All these memories flock into my mind when I think of the brief Summer Vacations we have indulged in our childhood days.
Then comes the regional New Year - Vishu or Tamil Puthandu during this Season. I have always felt that a Vishu Sadhya would always be loaded with dishes made out of Mangoes or Jackfruit and Vegetables like Cucumber. So, this year marking the beginning of Summer and with upcoming Vishu, I have planned to post a few recipes with Chakka, Manga and Vellirikka - so synonymous and unique to the Season.
 |
| HOW TO PRESERVE RAW MANGOES |
Beginning with Raw Mangoes in Brine or simply the Uppilitta Manga. Most of the South Indian households would have huge jars(Bharani) of Uppilitta Manga. Which would readily be converted into pickles later when no mangoes are available or used in curries or condiments. Uppilitta Manga or the Brined Mangoes are used to make Uppu Manga Chalichathu which is a wonderful condiment - spicy, tangy and flavour filled which can make you eat a whole pot of Rice.
Here I have preserved slices of Mangoes in brine, like how my Mom makes. Even Whole Raw Mangoes can be preserved in the same manner. I would write up a post for instant Uppu Manga recipe in future, and it is how my MIL makes Uppu Manga by pressure/steam cooking it. I still need to foolproof the storage period of preserving Mangoes in that manner. Once I perfect it, you can see the method of making Instant Uppu Manga.Uppilitta manga in my blog.
 |
| HOW TO PRESERVE RAW MANGOES |
This year I got fresh mangoes from my husband's factory, and he is bringing batches over batches of raw mangoes that I have converted it into a few types of Pickles and have also preserved a few in brine. BRINE is basically a salt solution. Also, pickling in brine is free from any pathogenic bacteria. Pickling was one method to ensure year-long availability of seasonal products.
Usually, tender mangoes or Kanni Manga are preserved in brine. But here I have preserved slices of Raw Mangoes in salt solution, which could be converted into pickles or used in curries or condiments. Fresh Raw Mangoes of good quality, unspoiled ones without blemishes can be used for the purpose. Utter care should be taken before pickling these mangoes.
Thoroughly sterilize and dry the utensils or jars. Stem, wash and dry
the mangoes before cutting them into slices and adding them to the brine.
For more PICKLE RECIPES, Click here...
Cuisine - Indian
Recipe Type - Pickling
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM
Preparation Time -
Maturing Time - Few Weeks
HOW TO PRESERVE RAW MANGOES - RAW MANGO SLICES IN BRINE
 |
| HOW TO PRESERVE RAW MANGOES |
INGREDIENTS:
Raw Mangoes - 2-3 CupsSalt - 1/2 Cup
Warm Water - 1/4 Cup
METHOD:
- Boil the water and allow it to cool.
- Clean & Wash the Mangoes and allow them to dry on a clean kitchen towel.
- Wipe them off with a clean cloth to get rid of any extra wetness.
- Then Cut the Mangoes into slices.
- Take a clean and dry Bottle or Bharani (Porcelain Jar).
- Put some salt at the bottom of the Jar.
- Put few Mango slices over it.
- Again, put some salt and top it up with Mango slices.
- Follow the suit until all the mangoes are salted.
- Close the lid of the jar and mix well, until the mangoes are well coated with salt.
- Pour warm water into the jar and mix well.
- Tightly close the jar and keep it aside in a dry & dark place for a few weeks.
- Stir the mangoes every two days, so that the essence of mangoes are well infused into the brine.
- Initially, the mango slices would float over the brine, but gradually they absorb the brine and double their size.
- Sliced Raw Mangoes will be ready within a few weeks time.
- These can be stored in a dry and dark place.
- In humid climates, it is advisable to keep them refrigerated to avoid spoilage.
 |
| HOW TO PRESERVE RAW MANGOES |
NOTES:
- Can preserve tender Mangoes(Kanni Manga/Kadu Mangai) in the same manner.
- Even whole raw Mangoes can be preserved in brine using the same method. But the pickling time would be about 2-3 months or more, depending on the size of the raw mangoes used for preserving.
- This Brine preserved Tender Mangoes or Cut Mangoes make tasty and unique, briny & spiced pickles, which taste awesome with curd rice.
- Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
- A suitable method is to store them in clean and dry sterilized Glass/Ceramic/Porcelain Jars.
- Always use clean & dry spoons while handling these preserved mangoes.
- Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the mangoes.
- If stored properly, these preserved mangoes can last for a year or so.
- Can use these preserved mangoes to prepare Uppu Manga Chalichathu, Manga Chammanthi, Kannimanga Achar, Mango Pickles or in Curries. (Just use the Mangoes and adjust the amount of salt in the recipe).
0 comments