Kolache Ambe | Meetak Ghalle Ambe ~ Raw Mangoes in Brine

Time flies, doesn't it? We have stepped into June and soon, half a year would have passed by us. While I generally like to post two recipes a week, I decided that this recipe must be shared as quickly as possible because, before we know it the mango season will be over. I have been meaning to share this post since ages, however, the last time I took pictures was when we were in our previous house where the lighting wasn't very favourable. Last week when I came across some very raw and firm raw mangoes at the grocery store I decided to put them to use immediately. 

Raw mangoes in brine is a staple at our home since the past few years, we use them mainly to flavour coconut chutneys that we enjoy for breakfast. The flavour goes through a metamorphosis once they soak in the brine and adds a sparkle to whatever dish you wish to flavour it with. 

Do you have any fond memories revolving around raw mangoes? Well, since we didn't really have a mango tree that yielded mangoes we only got the ripe ones usually from our relatives or neighbours. My mother didn't follow a tradition of pickling and preserving fruits and veggies. Making jams, preserves, pickles and wines were never her forte so I learnt most of these skills after the blog was born, mainly because I had watched my grandmum make pickles and wines and my mum-in-law make pickles and preserves (especially those in brine) and I was keen to create little traditions of my own that I could learn from, document and someday pass on to my own children. So yeah, I totally love making jams and wines and preserves. I have never made pickles though. Wait a minute, what about those on the blog?! Well, those were lovingly put together by the husband! He is a major fan of pickles and will go to the extent of making his own batch. All the pickle recipes you see on the blog are the courtesy of hubby dearest!

So yes, back to my fondest memory that involves raw mangoes, well, I guess the only memory I have is that of sneaking out a box of chopped raw mangoes and eating them sprinkled with chilli powder and salt during class!! Yes, this was way back in high school and all the lessons post lunch used to be such a bore that some of the adventurous girls (read last benchers) in the class used to have their own little picnic. I don't recall eating any other snack during class so I guess the memory of the raw mangoes has embedded itself into my brains :-)

Speaking of brains, this recipe is a no-brainer (in the sense that it requires no major cooking skill). If you can handle a stove and own a nice sharp knife, a chopping board, a saucepan and some clean jars you can easily preserve these lovely raw mangoes for a good 6-8 months (if prepared as instructed). So go ahead, find those raw mangoes and get to work people! Till then, adios! Happy weekend! See you next week!

Kolache Ambe | Meetak Ghalle Ambe ~ Raw Mangoes in Brine
Prep time: 20 mins | Cooking time: 15 mins | Yield : 3 jam jars

Other things you will need:
3-4 jam jars, washed and sterilized * see notes

1.Wash the mangoes thoroughly and pat them dry. Remove the stalk and clean the sap if any
2. Cut the sides of the mangoes (cheeks), remove the tender seed if formed and discard. Cut the fleshy portion into medium thick slices
3. In a steel pan, bring the water to a boil, add the salt and simmer for 8-10 minutes. Turn off the heat and let the salt solution cool properly.
4. Place the mango slices in the clean jars and pour the now cooled salt solution into them. The salt solution should always be above the level of the mangoes or else they will spoil fast.
5. Fasten the jars with the lids and keep them in a cool, dry place of your kitchen. Refrigeration will increase the shelf life of the brined raw mangoes. Use as required as a souring agent in curries, dals and chutneys (always use clean and dry spoons to take out the pieces from the jar)

1. Use absolutely raw and firm mangoes for this as the stone (seed) is not yet formed or is very tender.
2. To sterilize glass jars you can wash them clean and place them in the sun to dry or in a preheated oven of 150 degrees C for 12-15 minutes.
3. I use 2 tablespoons of table salt for every 1 cup of water, you can increase the salt if you wish to 3 tablespoons per cup. I used less because that way I can control the amount of salt used according to the dish I am making with the mangoes in brine. You can also use sea salt for this purpose but since it will be more granular, you may require lesser quantity of it per cup
4. If you have limited clean jars you can chop up the mangoes so that they take lesser space (cutting them into slices will take up more space). Whichever way you cut them, make sure that the level of salt solution is always above the level of the chopped mangoes or else it will spoil quickly.