Khalle Ambo | Mangoes in Brine
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.
Ingredients
- 1/2 Kg Small, Dark Green Mangoes
- 1/4 Kg Salt Rock Salt Preferred
- 3 to 4 Litres Water
Instructions
- Wipe the mangoes dry.
- Bring the 2 litres water to a boil.
- Turn off the heat and immediately add the mangoes to the hot water. The mangoes must be fully immersed in water.
- Cover and set aside till the water cools completely and the mangoes change colour.
- Carefully take the mangoes out of the water.
- 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.
- Pour enough clean drinking water into the jar so as to cover the mangoes completely.
- Close the jar and make sure it is air-tight.
- 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.