SALTED MANGO DELICACY

Mangoes are available in plenty in the coastal town of Southern India during the summer months. In the olden days our ancestors used the method of preserving the raw mangoes by boiling them and preserving them in salted water in porcelain/ceramic containers*. During the monsoon season when fish was in short supply, these salted mangoes were used in different ways. The dried salted fish curry with the salted mango slices becomes very delicious. Even the left over fish curry with the salted mango slices adds a touch to the curry.

I have prepared a mango chutney which all at home enjoy having combined with boiled rice and fried fish.

To Prepare the mango chutney:

Ingredients:

• 3 salted mangoes, rinsed in water and soaked for ½ an hour to remove excess salt.

• For the chutney:

• Grind together -

• 4 nos. red chillies

• 1 tspn mustard seeds

• 1 cup grated coconut

• ½ tspn salt.

Method:

• Grind all the above ingredients to a fine chutney.

• Cut the salted mangoes into slices

• Add these to the chutney along with the mango seed.

• Cover the mango pieces with the chutney.

• Refrigerate before serving.

Yummy mango delicacy is ready to be served with Boiled rice and fried fish or with the chapathies or rotis.


*

Raw mangoes washed and wiped, boiled in the water until the colour changes. Prepare salt water by boiling 1 cup of crystalised salt (for 10 mangoes) in the water and then cool it. Place the mangoes in a porcelain container and pour the cooled water. Place some fresh mango leaves on the top to avoid forming fungus. Cover airtight. After 1 month salted mangoes are ready to use.

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