Uppumanga | Salted Tender Mangoes | Mangoes in brine
Today’s post is a preparation post , wherein I have not shown you the outcome of the recipe, but only the steps as to how to make Uppumanga | Salted Tender Mangoes | Mangoes in brine ready to use.
As it is the mango season, I planned to make this and thought to share the same with you so that you can start preparing this now itself. Because after the preparation, you need to wait for next few months to get the output. So, why to waste when you have resource in abundance. After my “uppumangas” are ready, will post it’s picture. So, don’t forget to checkout, as more recipes will be coming based on this.
Uppumanga is what we call in malayalam, where ‘Uppu’ means saltand ‘Manga’ means mangoes. Brining is a process of preserving seasonal fruits or vegetables. And as mangoes are in abundance and cheap in this particular season, you would like to preserve it, right? So that you can still relish mango dishes when it is out of market.
Here is how my mom makes it as we have mango trees and we don’t get to enjoy the ripe ones because of monkey tantrums. We usually make Uppumanga, Raw Mango Chutney and Raw Mango Jam/Sweet & Sour Chutney or Chunda. Do check out the links and try out the recipes.
How to make Uppumanga | Salted Tender Mangoes | Mangoes in brine with step by step pictures:
- Use any kind of raw mangoes. Wash it thoroughly and wipe it dry. Keep it aside.
2. Boil enough water to fill the glass jar or Bharani (China clay Jar). Let it cool down completely.
3. Wash the jar and wipe it clean dry. Fill it with cleaned mangoes.
4. Pour enough water to fill the jar and an inch above the mangoes, but not above the neck of the jar. The mangoes should be completely immersed.
5. Add handful of sea salt to it.
6. Make a wheat flour dough enough to seal the jar lid. Make a string out of it as shown in the picture.
7. Seal with it nicely all around the opening and lightly press it.
8. Cover the lid with a clean kitchen towel and tie it firm with a kitchen twine.
9. Place it undisturbed in a cool dry place for atleast about 4-6 months. Use only dry spoon to take the mangoes.
Waiting!! I know even I hate. But trust me forget about these mangoes as they are now preserved. It will stay for an year long or even more. The secret is the more you keep it preserved, the more mangoes get soft and thus tastier. So for now, use fresh mangoes available in market. Don’t forget to see notes for more tips.
Uppumanga | Salted Tender Mangoes | Mangoes in brine
Equipment
- Jar Ceramic / glass
Ingredients
- 10 no Raw mangoes small
- Water
- 1 handful Sea Salt
- wheat dough to seal
Instructions
- Use any kind of raw mangoes. Wash it thoroughly and wipe it dry. Keep it aside.
- Boil enough water to fill the glass jar or Bharani (China clay Jar). Let it cool down completely.
- Wash the jar and wipe it clean dry. Fill it with cleaned mangoes.
- Pour enough water to fill the jar and an inch above the mangoes, but not above the neck of the jar. The mangoes should be completely immersed.
- Add handful of sea salt to it.
- Make a wheat flour dough enough to seal the jar lid. Make a string out of it as shown in the picture.
- Seal with it nicely all around the opening and lightly press it.
- Cover the lid with a clean kitchen towel and tie it firm with a kitchen twine.
- Place it undisturbed in a cool dry place for atleast about a month. Use only dry spoon to take the mangoes.
Notes
Only make sure the water should be salty, which acts as a preservative. But not too salty otherwise the mangoes will become hard.
If in case you find any fungus, use dry spoon to make it aside and carefully take out required mangoes. You can either let the fungus remain in it without disturbing or throw it. It won't effect the mangoes in any way.
Don’t forget to tag your creation with @flavouredgoodness or use #flavouredgoodness on Instagram. Would love to see it!