Raw Mango Water Pickle Recipe
This is an easy to make, life-saving recipe
- Raw Mangoes
- Salt to taste
- Water filtered
- Chillies green or red, as per preference
- Vinegar if required
Raw mangoes have to be cleaned, washed and wiped dry.
Cut into thin slices but discard the seed. Add it to the buyao.
Next, fill the buyao or any clean and sterilised jar with filtered water.
Add enough salt to it. Give it a stir with a wooden ladle.
Slit green chillies and add it to the water.
Keep for a few days untouched and then enjoy.
- Wash your hands well before starting the process.
- Sterilise the storage jar well.
- Avoid storing in metallic containers or even plastic containers as there could be a possible reaction and it's quite unhealthy too.
- Avoid touching the pickle often when left to mature.
- You can add red chillies too instead of green chillies or even both.
- After a few days the top of the pickle gets a greyish black fungus like layer. It is normal. The pickle isn't spoilt. Just remove the layer and add more chillies if needed.
- Add a little vinegar if preferable. At a 1:1 ratio i.e. 1 tbsp. to 1 ltr of water.
- Make sure the water is at normal room temperature.
- The left over seeds can be used to flavour curries.
- This pickle lasts for a long time if stored properly in a cool, dry environment or longer if refrigerated.
- The mango skin turns olive green in colour from the fresh green raw mango colour.