Uppilitta Kannimanga Recipe-Salted Tender Mangoes In Brine
Uppilitta kannimanga is a accompaniment with kanji,rice etc.This is a type of oil free pickle that we can make easily.There are some variations like. Some people add in kanthari Mulak or normal chillies for an extra added spice but I chose to omit all that. Now let's see how it is made.
Ingredientsfor 9 servings
- 2 cup Kannimanga
- Vinegar -50 ml
- 3/4 cup Salt
- Water, to taste
Preparation
Step 1
Wash the mangoes.
Step 2
Heat water in a vessel and add the mangoes into it.let it go for one minute.
Step 3
Drain the water and wash and wipe the mangoes in a cotton towel.Allow the mangoes to air dry.
Step 4
Add salt in bowl and pour fresh water into it.
Step 5
Strain through a mesh sieve into a glass bottle.
Step 6
Add pat dried mangoes into it.our hand should be dry while doing all these jobs.
Step 7
Stir in vinegar.
Step 8
Now we have bottled the mangoes in a sterilized glass jar and cover with a light lid.
Step 9
The mangoes will be ready to eat after 2-3 weeks.
Tip
Coconut oil is the default cooking fat in Kerala kitchens. It adds a depth of flavour that other oils simply cannot match in these recipes.
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