Baby Mangoes in Brine recipe - How to make Baby Mangoes in Brine
Main Procedure- Wash the baby mangoes and pat them dry using a dry kitchen cloth, taking care to keep the stems intact. Keep aside.
- Combine the salt with 2 cups of water in a pan and bring to a boil.
- Allow the salt water to cool completely.
- Add the baby mangoes to it.
- Bottle the pickle in a sterilised glass jar covered with a light lid.
- The mangoes will be ready to eat after 6 to 7 days.
- VARIATION :
- MANGOES IN BRINE
- Use 2 cups of raw mangoes instead of baby mangoes for the above recipe and cut them into 25 mm.(1") cubes.
- When raw mangoes are out of season, drain out these brine preserved mangoes and use them for preparing any spicy mango pickle (e.g. punjabi aam ka ac
- When using raw mangoes which have been preserved in brine to make such pickles, you do not need to sun dry the mangoes if the recipe calls for it.
- Also do not apply salt to the mangoes.
Nutrient values (Abbrv) per serving
| Energy | 155 cal |
| Protein | 1.3 g |
| Carbohydrates | 35.5 g |
| Fiber | 1.5 g |
| Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 40362.9 mg |