Salted Mangoes in Brine
Whole raw mangoes are preserved in a simple yet effective salt brine in this traditional Gujarati-Parsi pickle recipe known as 'Achar Panina'. By layering firm, tart mangoes with salt and allowing them to cure under weights, the fruit releases its own juices to create a natural preservative liquid without adding water. The result is a tender, salty, and tangy condiment that retains the essence of green mangoes, perfect for serving alongside curries or rice dishes.
Ingredients
- 5 pounds Raw Green Mangoes (small, tender variety) (Original recipe calls for 28 lbs (1 Man). Scaled down for modern home use. Choose 'Koyal' variety or mangoes with soft stones.)
- 14 ounces Sea Salt (or Pickling Salt) (Approximately 1.5 cups. Use non-iodized salt for best results. Original ratio is roughly 1 part salt to 5.6 parts mango by weight.)
- 15 whole Dried Red Chilies (Optional. Can use green or dry chilies.)
- 1/4 teaspoon Alum (powdered) (Optional. Helps keep the pickles crisp.)
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Instructions
- 1Select high-quality, unblemished raw mangoes that have not been pressed or bruised. Ideally, choose mangoes with a soft stone (tender enough for a needle to pass through near the stem). Remove the stems. Wash the mangoes thoroughly 2 to 3 times in cold water. Place them in a basket or on a cloth to dry completely; ensure there is no moisture left on the skin.
- 2Take a clean, sterilized ceramic or glass pickling jar. Place a layer of salt at the bottom. Pack the mangoes tightly into the jar, layering them with the remaining salt. Press down firmly to minimize gaps. If using chilies or alum, disperse them among the layers. If the jar is not completely full, place a clean, washed stone or fermentation weight on top of the mangoes to keep them pressed down. If you have excess mangoes that don't fit, pack them similarly in a smaller separate jar.
- 3After 3 days, remove the mangoes from the large jar. Check for any spoilage and discard if found. Repack the jar, placing the mangoes that were previously at the top (or any that look greener) at the bottom. The mangoes will have shrunk due to moisture loss; if you prepared a second smaller jar, add those mangoes into the main jar now to fill the space. Press down firmly with your palm or the weight.
- 4After another 3 days (Day 6), repeat the unpacking and repacking process to ensure even curing, moving bottom mangoes to the top and vice versa. Once all the salt has completely dissolved into the mango juices to form a brine (usually a day or two later), do not press or weight them down anymore. Ensure the mangoes are submerged in the brine. Store in a cool, dry place.
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