Рецепт Uppumanga / Salted Tender Mangoes in Brine
I
think Uppumanga (Raw mangoes in brine) with kanji along with a
kanthari mulaku (bird’s eye chilly) is the
Malayali’s favorite comfort food... right?? I know my husband will
not agree with it :D... Almost a year ago when Sarah of Vazhayila posted
this recipe it triggered my childhood memories... But I never got tender
mangoes (kannimanga) here... so this year when I saw some green mangoes I decided
to make it with that... so I
selected the smallest thin skin mangoes available and made Uppumanga and now I
am a happy girl having it with kanji and making uppumanga curry and chutney!
Traditionally uppumanga is preserved in a big bharani (earthen pot).... In one of my
old recipe books it’s
written that to prevent it from fungal attack, in the old days people make a pouch with clean
sand in a cloth and tie the bharani with this sand pouch and the Uppumanga
preserved this way lasts yearlong! If you don’t have a bharani use clean glass bottles, make sure
to add enough salt water to cover the mangoes.... My aunt told me to add little
coriander powder tied in a clean cloth in the brine to givethe mangoes and the brine a lovely smell.... Always use clean sterilized bharani / jar to preserve mangoes and use a dry spoon, else you will
see fungus attack....
Uppumanga / Salted Tender Mangoes in Brine
Ingredients:
Tender mangoes (kannimanga) - 10
Green chillies -6 - 8 slitted
A small piece of clean cloth and
a kitchen twine
Water – 4 cups or enough to cover
the mangoes
Method:
Wash the mangoes well and wipe it
with a clean cloth.
Boil water along with salt and allow to cool to room
temperature.
Add coriander powder in a small piece of clean dry
cloth and secure it tightly with a kitchen twine.
Add the mangoes, slitted green chillies and the
coriander powder pouch to the bharani / glass bottle, add enough cooled salt
water to cover it.
Take a clean white cloth, cover the mouth of the jar
and secure it tightly with a kitchen twine and then secure it with lid.
Keep in a cool dark corner for 3-4 weeks and then
you can start using it. The time depends on the quality of mangoes.
When the mangoes become soft use it as desired along
with kanji or as a curry or chutney.
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