SALTED RAW MANGO for later use

Raw Mango in Brine/Kolache Ambe

2 big raw mangoes (around ½ kg)

3 cups water

4 tablespoons table salt

3 green chilies washed and dried

2 big glass bottles, washed and sun dried for a day or two

·         Take a clean vessel, pour water and bring it to boil. Add salt and boil in low heat for 10 minutes. Put off the heat and allow it to cool. (brine)

·         Wash the mangoes well and dry them. Cut off the stalk and wipe off the sap if you find any.

·         Cut the mango in to strips and discard the seed.

·         Cut the chilies in to 4s.

·         Take a bottle and place the cut mango pieces in the bottles slightly more than half. In between put the cut chili pies.

·         Pour the boiled and cooled salt water in the bottle till the mango pieces are immersed in the brine.

·         Put the rest of the mango and chili pieces in the second bottle, pour the brine water.

·         Make sure that the level of salt solution is higher than the mango pieces.

·         Close the lid. It is better to secure the lid with clean cotton cloth. Place the bottles in a dry, cool place.

·         Use a clean, dry spoon to take out the mango pieces after a few days.

Tips

Ø  A bit of more or less of water and salt will not change the taste. However, it is better to finish all the other cooking when you start this work. Cleanliness is very important, lest the entire mangoes may spoil.

Ø  Mangoes cut into small pieces, so that the bottle can hold more of mango.

Ø  The mango bottles may be kept in the fried for a longer life.