Its summer... and mango time. Tender mangoes are seasonal treasures, pickled and preserved for a year.
These are very tiny mangoes (1/2 an inch in diameter) in brine (Brine is a solution of salty liquid which is extremely high in saline content. It has been the procedure followed since ages in food production as a preservative, as salt inhibits the growth of bacteria) which are used for kadugu manga (kerala style) pickle. However, for Vadu mangai(Tamil Nadu style) pickle, little larger mangoes (1" diameter) are used. Recipe for vadu mangai, and kadugu mangai oorugai follows in the future posts. Brined mangoes when eaten with the tender seed, cures ulcers.
NOTE: THIS IS JUST THE BASIC METHOD OF BRINING THE MANGOES. PICKLING FOLLOWS IN COMING POSTS.
Very small, tiny, tender mangoes - 2 cups
Sea salt - 2 tablespoons
Pure castor oil - 4 drops
Turmeric powder - 1/8 tsp.
Choose tiny, firm mangoes with stalk. Leave a little stalk in the mango. Discard decayed mangoes and mangoes with a cut. Wash the mangoes well.
Dry it with a clean towel.
Pour the castor oil in your palm and mix well till all the mangoes are coated with oil.
Add salt and turmeric powder and keep it in an air-tight JAADI (Ceramic Jar) or sterile bottle for 3-4 days.Turn it upside down with a dry ladle daily.
The salt dissolves and the mangoes will shrink. Basic mangoes in brine are ready.