Raw mango in salt brine
Upilitta manga are tender raw baby mangoes pickled in a salt solution to become crunchy and salty sweet.
Servings 10
Calories 153kcal
Ingredients
- 12-15 Mango Raw baby mango
- 3 tsp Salt Use rock salt powdered if available
- 1 tsp Sugar
- 5 Bird's eye chili Use more if you like spice
- 1/4 cup Vinegar Use rice vinegar (not synthetic )
Instructions
- Rinse the mangoes well then wipe well to dry with a clean cloth.
- Arrange the mangoes and chillies in the bottle and give it a good shake for everything to settle down evenly inside.
- Bring a cup and a half of water to rolling boil. Depending on the number of mangoes and size of the bottle used for pickling.
- Add the salt, sugar and vinegar to the water, stir until the powders are dissolved then immediately switch off heat and pour into the bottle and close the lid tightly. Store this bottle in a cool dry place for two weeks. Then it is ready to use. The mango will be crunch but soft.
Video
Notes
Make sure to fill the liquid to the brim of the bottle so all the mangoes are submerged in that.
Heat will change the color of the mangoes slightly but that is okay. Just make sure you are not putting the mangoes and boiling in the liquid.
Use a clean dry bottle with a tight lid. Use canning jars or reuse clean bottles in which you bought acidic sauces (salsa or pasta sauce etc) These jar lids are pretreated against corrosion from acid and salt.