Salted raw mangoes in mustard gravy ( Mavina kai saasime)

Mangoes are seasonal and hence preserved in salt water for the off-seasonal use.

Ceramic jars (Bharani) are used to store the green mangoes in salty water.

Wash green mangoes thoroughly in water and pat dry with paper towels and keep them in the sun for an hour.

Boil 4 litres of water and add 4 cups of salt and let it come to rolling boiling point. Turn off the flame. Let it cool.

Place green mangoes in the ceramic jar and pour the salt water until all mangoes immersed completely into it.

Place a thin plastic sheet over the mouth of the jar and tie it to the neck of the jar place a cotton cloth over it and pour little vinegar and close the lid of the jar. It actually prevents by forming fungus. Keep the jar in a dark place. These mangoes can be used until next two years.

Now you can easily get these salt watered green mangoes in supermarkets.

Raw mangoes preserved in salt water can be used to make a variety of dishes. One of the easy and tasty recipes is this one.

Print Recipe

Salted raw mangoes in mustard gravy ( Mavina kai saasime)

Course

Main Dish

Cuisine

Indian

Servings

Ingredients

• 1 Raw mango stored in salt water
• 1 Cup Grated fresh coconut
• 2 Green chillies
• 3 Garlic flakes
• 1 1/2 tbsp Mustard

Course Main Dish Cuisine Indian Servings Ingredients 1 Raw mango stored in salt water 1 Cup Grated fresh coconut 2 Green chillies 3 Garlic flakes 1 1/2 tbsp Mustard

Instructions

1. Grind coconut, green chillies, mustard and garlic flakes with little water and take it in a bowl. * * Yummy raw mango gravy is ready.

   
2. Mash the salted raw mango in the grinded gravy.

   
3. Yummy raw mango gravy is ready.

   

Recipe Notes

You can use red chillies instead of green chillies. No need to add salt as the raw mango is already salty since it is preserved in salt water.

This gravy goes well with the boiled brown rice. Even can have with white rice too.

Share this Recipe