Uppu Manga | Uppu Mavinikai | Khalle Ambo
Khalle Ambo | Mangoes in Brine
Cook Time
10 mins
Resting Time
2 hrs
Total Time
10 mins

Khalle Ambo is an excellent way of preserving and using mangoes well past the summer. I was first introduced to this wonderful mangoes preserved in brine by my sister-in-law's mother and have been a fan ever since.

Course: Pickle
Cuisine: Coorg, GSB, Karnataka, Kerala
Keyword: Khalle Ambo, Uppu Manga, Uppu Mavinikai
Author: Aruna
  • 1/2 Kg Small, Dark Green Mangoes
  • 1/4 Kg Salt Rock Salt Preferred
  • 3 to 4 Litres Water
  1. Wipe the mangoes dry.

  2. Bring the 2 litres water to a boil.

  3. Turn off the heat and immediately add the mangoes to the hot water. The mangoes must be fully immersed in water.

  4. Cover and set aside till the water cools completely and the mangoes change colour.

  5. Carefully take the mangoes out of the water.

  6. In a dry jar, place a couple of mangoes and add some salt. Add a couple of more mangoes and add salt. Layer the salt and mangoes alternately.

  7. Pour enough clean drinking water into the jar so as to cover the mangoes completely.

  8. Close the jar and make sure it is air-tight.

  9. Let the mangoes to pickle in brine for at least 3 months before using them. Here is the recipe for Uppu Manga Chamanthi | Khaale Ambo Gotsu | Uppu Mavinikai Gojju.