Mitta Ghallele Ambo (Brined Raw Mango)

Salted Raw Mango in Brine / Uppu Manga is called Mitta ghallelo Ambo (Noncho Ambo) in Konkani. Raw mangoes can be preserved long in salt solution. Brine is a solution made of salt and water. Mangoes stored in concentrated brine solution has a long shelf life. Brine Mangoes are used for preparing varieties of curries, chutneys and pickles in Konkani community.In my childhood days during raw mango season in Kerala my mother preserve the raw mangoes in salt solution stored in big ceramic jars called Bharani. Mitta Ghallele Ambo (Brined Raw Mango) recipe is explained with step by step method and photos.

The following ingredients are needed to preserve raw mangoes in brine solution.

Ingredients:-

Raw Mangoes. -10 or more
Salt.                  - 3/4 cup or as required
Water.               - as required

Instructions:-

Wash the raw mangoes and wipe with a clean cloth and make them completely dry.

Method  to preserve raw mangoes / to store brine mangoes.

1). In a large steel vessel boil required water.Add required salt in the boiling water and mix well with a clean and dry spoon.Boil well till salt dissolves in water completely. Switch off the flame and let it cool to room temperature.

2). Put the wiped raw mangoes inside a clean and sun dried glass bottle or inside a clean and dry ceramic jar (bharani).Always use clean and dry glass bottles or ceramic jars to preserve mangoes, else fungus will enter from it. 

3). Pour the cooled salt solution / brine solution over the mangoes in the glass bottle or ceramic jar (bharani) till it covers the mangoes. (The salt water level should be just above the level of the mangoes).

4). Cover and close the ceramic jar and the glass bottle with its clean and dry lid.

5). Keep aside the glass bottle and ceramic jar with raw mangoes in salt water in a cool and dry place undisturbed for 2 months.

6). Brine mangoes / salted mangoes are ready for use after 2 months for making curries, pickles, chutney etc. and also a good side dish with kanji (rice gruels). Mangoes stored in brine solution has a long shelf life.We can preserve this mangoes for more than 3 years if they preserved properly.Always use clean and dry spoon or ladle to take out the brine mangoes from glass bottle or ceramic jar, else fungus will enter and decay the brine mangoes.

Note:-
We can make varieties of Konkani recipes using brined (salted) raw mangoes. The following are some of the brine mango curry recipe links from this blog.

1). Brined Raw Mango Curry (Mitta Gallalo Ambo Ramdayi)
https://konkanicookbook.blogspot.com/2018/04/brined-raw-mango-curry-uppilitta-manga.html

2). Noncho Ambo Chirdillo (Brined Mango Gojju)
https://konkanicookbook.blogspot.com/2018/06/ambo-chirdillo-noncho-ambo-brined-mango.html

3). Noncho Ambya Humman.(Spicy Salted Mango)
https://konkanicookbook.blogspot.com/2018/06/noncho-ambya-humman.html

4). Brined Baby Mango Gojju (Mitta Galleli Ambuli Daddaylali).
https://konkanicookbook.blogspot.com/2018/04/brined-baby-mango-gojju-mitta-gallali.html

5). Chawli Anik Nonche Ambya Ghassi. (Red Cowpea and Brine Mango Curry)
https://konkanicookbook.blogspot.com/2018/08/chawli-anik-nonche-ambya-ghassi-red.html

Try the Konkani recipes and enjoy the dish.