Maanga uppilithathu | Brined tender mangoes

maanga uppilithathu
Every visit amma keeps some treasures for us. This visit  she had a bharani (jar) of crisp tender mangoes in brine. Through my jet-lagged eyes too I was happily eyeing them and she knows me so well that she opened the jar, selected a crisp one and placed it with lunch on my plate. The first bite into the tender mangoes I knew it was mums love.
Before leaving amma explained the process of making this maanga uppilitathu that I am sharing with you.

How to select tender mangoes for uppilitathu?

The young mangoes at the beginning of summer season that grow to about an inch or an inch and a half are the ones that are chosen to make this recipe.these young mangoes have seeds has not fully developed. This ensures that you can bite into the whole mangoes.These are green and attached to the stalk . To pickle these would want them attached to the stalk. When snapped they have the sharp sap spraying out, this is a good indication of a perfectly fresh batch of tender mangoes. The chosen mangoes are deep green with no blemishes or wrinkles. The mangoes need to have developed a bit of sourness, but will not be completely ready. Avoid the mangoes that are soft to touch or are squish as these will breakdown in the brine making it cloudy.

Ingredients to make brined tender mango

Tender mangoes: the fresh picked tender mangoes are bought or plucked without falling on the ground to avoid contamination and tissue damage. These green small mangoes that have just being to sour are perfect. Amma says moovandan or pulian mango varieties are better than Neelam or Alphonso as they are a bit sourer.
Salt: the salt used in the pickling process is very important.choose clean, good quality, salt crystals. Rick salt or sea salt crystals are fine to pickle but avoid table salt as it causes a lot of cloudiness.
Turmeric powder: Amma adds a heaped teaspoon of turmeric powder to the brine while it is boiling. This keep the mangoes from looking brown after pickling and also acts as an antimicrobial agent.
Water: filtered water is used to make the brine. You can use tap water or well water, nothing fancy needed here.

How to test the purity of salt used?

To test the purity, dissolve some in water and set it aside. Decant the water on top and see if any sediments are there. If no sediments the salt is good to be used for pickling.

Let’s make maanga uppilithathu

The pickling process for maanga uppilitathu is not instant. It relies on slow infusion of the salt and promoting growth of beneficial lactobacillus. The key thing to remember while making this is hygiene. So ensure the utensil,  kitchen towels and bottles are sterilized. Also remember to keep your hands doubly clean and clean the kitchen surface well.
Making the brine: the brine is a combination of salt, turmeric and water, that’s boiled and cooled. Usually you will need from 1 to 1.5 cups of salt for 4 cups water. The variance here depends on the saltiness percent. It dies feel like a lot of salt, but you need it as there is no other preservatives added to it. The brine is to stay a good two inches above the mangoes so if you have a lot of mangoes prepare a lot of brine.
Cleaning the mangoes: once the mangoes are picked and chosen. Cut the stalk half an inch above the mangoes and cut them. Wash them thoroughly in 3 to 4times in water with fresh water change for each time. Drain and lay on a cloth to dry the residual water.
Pickling the tender mangoes: the the prepped and cleaned angles are layered  in the chosen bottle or bharani. Pour the cooled brine over the top of the mangoes so as to submerge completely. This is a part that comes with experience as it changes based on the size of the mangoes and how it is layered. Cover the top with the lid and seal it with a cheesecloth folded in two or three layers. If using a bharani this process is a must. If your bottle has an airtight lid that should be sufficient. Now leave the bottle in a cold dark corner  shaking it well every day for the next two weeks.
Following pickling:After two weeks, mangoes will be ready. Using a clean dry long spoon extract out the mangoes needed into a smaller bottle.transfer some of the brine too to the smaller bottle. Seal the original jar the same way as earlier.
Enjoy the maanga uppilithathu.
maanga uppilithathu

How to use these brined tender mango?

The maanga uppilitathu is perfect to set on the side of any type of savory kanji like payaru kanji or ramzan kanji to make a satwik meal. This tender mango is the main ingredient to make maanga arachukalaki. Appa (father) uses this to smash with birdseed chillies to make an instant chutney to have with South Indian meals.

Why did my brine turn cloudy with debris?

While selecting mangoes (check notes above) the firmest mangoes must be chosen. If these are soft or have fallen down and smashed while plucking, upon pickling these will not hold shape and will break down. This caused the cloudiness.
The second reason for the cloudiness is mould. Mould growth happens if the pickling process is not correct. There are a few factors that cause this or it.may be a combination of  reasons. Here are some factors.

  • The salt added is not enough so the brine is weak.
  • The mangoes were not dried off perfectly. Since these water droplets are not sterilized can carry spore or bacteria that causes the cloudiness.
  • The brine is not boiled and cooled well  which cooks the mangoes causing them to  breakdown.
  • The container is not cleaned properly causing the brine to be overgrown with fungi.
  • These are the main reasons I can think of. If you know any more, do share in comments.

Maanga upplithathu

Long standing, lactofermented, tender mangoes pickled in brine and turmeric.
Prep Time 30 minutes
pickling tim 14 days
Course Pickles, Traditional
Cuisine Kerala, South indian
Servings 0

Ingredients
  

  • 20 small mango tender, unripe ones ( see description in post)
  • 1 cup Rock salt
  • 1 tbsp turmeric powder
  • 4 cups water

Instructions
 

To make the brine

  • Boil 4 cups of water.
  • Add the salt and turmeric powder.
  • Stir well and let the water come to a rolling boil.
  • Remove and set this aside to cool.

Prepping the mangoes

  • Wash and clean the chosen mangoes.
  • Cut the talk about half inch above the mangoes.
  • Wipe the mangoes clean. Lay them to dry a bit on a kitchen towel.

To pickle

  • Into the pickle jar layer the mangoes.
  • Fill it with the brine so that they cover the mangoes.
  • Place the lid and cover it well to make the jar airtight.
  • Place the jar in a cool dark corner of the kitchen.
  • Shake the whole bottle atleast once a day during the two weeks.
  • After two weeks the pickle is ready to consume.
Keyword Indian vegetarian dinner, mango recipes, Pickle recipes
Tried this recipe?Let us know how it was!

More pickle ideas.

If you love such pickles here area a few more. These are without achar masala added to them and with a good shelf life. 

Stay connected

Maanga uppilitathu is a nostalgic pickle especially  having it from amma’s hand. Though the pickling process is slow, it is a labour of love. When you get a batch of tender mangoes or of you have a mango tree, don’t miss to make a small batch. When you do, share with us your experience or tag us on your posts. Don’t miss to subscribe for a few more of these pickling recipes.
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See you at the next post. 
brined tender mangoes in Kerala pickle
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