Thursday 29 September 2016

Uppilitta Manga | Salted Mango Pickle

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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12 comments:

  1. Nice way of preserving mangoes. I do this for lemon..

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  2. This is a nice way to preserve mangoes. We make a salty pickle with mangoes that goes well with upma. That has mustard powder though.

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  3. Omg, my mouth is just watering here, wish you could send me some, miss this uppu manga here.

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  4. Very interesting way to pickle. Recently when we saw water as one of the ingredients on a pickle bottle, we were intrigued. I have always thought water spoils a pickle but since you are boiling and salting it, it may act as a preservative.

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  5. We do this too and sun dry it some for preparing mango pickle. Love this with curd rice.

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  6. Very interesting way to make a mango pickle.

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  7. Wonderful way yo preserve lemons. I always do that with lemons.

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  8. Thats great...Pickle without oil!! I can make it for my husband who doesn't like mango pickle as it has lot of oil.

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  9. Very interesting mango pickle without oil.

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  10. This pickle is prepared with whole small mangoes in Goa. I know they are yum.

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  11. beautiful idea...like our own treasure pot

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  12. That's an interesting one...will try this next time in season!

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