The making of Uppumanga- Salted (Tender) Mangoes in Brine

Was it the dearth of topics that kept me away from this dear space of mine for so long ? Or was it the laziness to use the creative part of my brain?  I don't know may be everything piled up to a "very tall" blogger's block which almost blinded my vision, and never did I try to push it away and clear the path...until now...

Why now ??mm mm..I was pondering over the same and I guess the changing seasons makes a huge impact on me ....The longer days, with light warm sun, the temperature hitting 60's, the signs of new life - the spring ...Ah I m rejuvenated ! That's it !

February-March is the time we get fresh fresh tender mangoes( kannimanga) in our local Indian store. This is the time I make batches and batches of Uppumanga for summer and fall and save some for winter. I love recreating those traditions the generations before used to do..I take pride and joy in bringing back those good old memories..and those sprinkles of memories makes it all worthy of re-creation.!

My mom loves it so much and so do we and never had to make it , since grandma always packs an extra jar -"bharani" , to my mom knowing her love for this. They make it in early summer , and save it for the monsoon, when the entire Kuttanad would be flooded and no means to get vegetables else where!...Uppumanga Chammanthi with coconut ,pairing it with shallots ( kunjulli ) to make a chammanthy for kanji , uppukari and charukari and ammachi even makes an uppumanga meen curry.......ah ! I add a little brine from this jar in everything I make , just like my mom and the salty chili flavored brine has a very distinctive smell which screams yummy!

Recipe for Uppumanga - Salted tender mangoes in brine

Yields :- 2 medium glass jars

Total time - 3-4 weeks

Tender mangoes ( kannimanga) - 15-20( or use 2 raw mangoes sliced )

Green chiles -10-12 slitted

A glass jar which can hold the entire mangoes or take two jars

Salt to taste ( I added 1.5 to 2 tablespoons )

Water - a little more than what 2 jars can hold

Clean , wash and wipe the tender mangoes with a clean cloth. 

Bring to boil the required qty of water , add salt and let boil. Switch off the flame and let come to room temperature.

Add the mangoes and slitted green chili to the jar , add enough water to cover it .

Take a clean white cloth , cover the mouth of the jar and secure it tightly with a kitchen twine and then secure it with lid.

Keep in a cool dark corner for 3-4 weeks and then you can start using it . I keep it outside not more than 5 weeks , and then refrigerate it . But the time depends a lot on the qty of mangoes too. Some will be done even before this time .and if the skin is really hard it will take some more..

Always use clean cloth , jar and pot , else you can see fungus.

See My recipe for Uppumanga Chammanthi