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Salted Tender mango

posted 4 Jan 2014, 09:19 by R A   [ updated 4 Jan 2014, 09:20 ]
Tender mangoes soaked in brine water is the best ways to preserve it. These mangoes can either be used as it is or can be used to make Kadugu Mango (Kerala Style Pickle)

Raw Mangoes small - 1/2 kg (Vadumangais round vareity)
Rock Salt - 1/2 kg
Water - 3 cups

Segregate the mangoes. Discard all the decayed ones and the ones with cut. Leave a small stub of stalk on top and remove the rest of it. Wash and dry the good mangoes. Boil the water and add salt to it. Let the salt dissolve in the water. When done filter using a cloth to remove off the impurities and let it cool. In a shallow vessel put the mangoes and pour the salt water to it. The water should be above the level of mangoes say 2 to 3 inches.

Cover the vessel with a thin cloth. Tie the rim of the vessel with a string. Keep the vessel in mild sun for 2 days just for not more than an hour.Transfer to a pickle jar after 2 days. Keep tossing it upside down every other day for 2 weeks with a dry laddle. This will ensure that all the mangoes are evenly soaked and shrinked.

Note: After transferring it to pickle jar ensure the water level is above the level of mangoes.

The mangoes chosen for this should be very tiny and small.