Manguinhas Salgadas (Chepnim) Mangoes in brine recipe
ingredients
25 Green mangoes, unripe, small, tender
2 cups Coarse sea salt
6 - 8 Kashmiri chillies (sookhi lal mirch)
1/2 tsp Asafoetida (hing) powder
2 cups Coarse sea salt
6 - 8 Kashmiri chillies (sookhi lal mirch)
1/2 tsp Asafoetida (hing) powder
method
1. Choose mangoes with soft seeds. Wash and wipe them dry. Keep whole.
2. Take a large glass / porcelain / enamel basin. Sprinkle some salt at the bottom. Layer the mangoes, chillies, and asafoetida, ending with a layer of salt. Place a small plate on the mangoes and rest a heavy-weight on it so that the mangoes get pressed down. Cover the basin with a muslin cloth. Leave to salt for 3 days.
3. Uncover the basin and turn the mangoes over. Sprinkle a little more salt. Replace the weight and cover. Repeat the process after 3 days. There should be quite a lot of liquid.
4. Transfer the mangoes with the brine into a glass jar, ensuring that they are completely submerged in the brine. Leave to mature for at least 2 weeks. The mangoes will have a wrinkled appearance.
5. When ready, remove as many mangoes as required with a dry, slotted spoon, ensuring that the remaining mangoes are covered with the brine. Cut in long slices. Serve with rice and curry.
2. Take a large glass / porcelain / enamel basin. Sprinkle some salt at the bottom. Layer the mangoes, chillies, and asafoetida, ending with a layer of salt. Place a small plate on the mangoes and rest a heavy-weight on it so that the mangoes get pressed down. Cover the basin with a muslin cloth. Leave to salt for 3 days.
3. Uncover the basin and turn the mangoes over. Sprinkle a little more salt. Replace the weight and cover. Repeat the process after 3 days. There should be quite a lot of liquid.
4. Transfer the mangoes with the brine into a glass jar, ensuring that they are completely submerged in the brine. Leave to mature for at least 2 weeks. The mangoes will have a wrinkled appearance.
5. When ready, remove as many mangoes as required with a dry, slotted spoon, ensuring that the remaining mangoes are covered with the brine. Cut in long slices. Serve with rice and curry.
serving amount
serves 6 - 8
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