Icing in Sydney means craving for green mangoes (childhood fave). I usually eat it with salt & chilli ~ yumm. Found 2 green mangoes from somewhere & I have to preserve it. I will follow your recipe tomm. Thanks so much 🙏🌺
So perfectly taught and explained . Have been watching so many videos but no one has come to this perfection for brine water . How do we use these pieces for some preparations where we use raw mangoes without skin ? What will happen if we remove the skin and chop and follow your process ?
Glad it was helpful! Well, you can use the longer slices in fish or prawn curry and the chopped up pieces while making coconut chutney or dal in the place of tamarind or tomato
Madum... Tnq for a valuble sharing of "fermentation process" of our traditional Mango..!!....... But.......... will you clear me 3 doubts? 1) In our traditional way of pickling (pickles ) it is very important to let not touch the pickles even with our wet hands!! If touch by our wet hands...or... if let it allow the moisture of the surround air... the total jar pf pickle will spoil.. even the pickle fully covered with the natural preservatives of...veg.oils .. salt... and some other seed powders like Dill.. Mustard... Funy greek... Hing etc.? Then.. In your saying fermentation process... how the Raw Mango pieces will preserve for somany months... even they are fully covered with water..? (Ofcourse the water with salt) 2) In your saying process.. the Raw Mango pieces .. will not loss the original green colour..? And will be crispy for so many months? 3) Shall we use only veg. Oils without salt (like ground nut oil only... Without salt) to fermentation process?? Pls will you clearly my doubts? 🙏🙏🙏
Well, this process is basically preservation by use of salt. So when the water is boiled with salt as seen in the video, it becomes sterile and when the mango pieces are covered with this sterile water it does not spoil as salt is a natural preservative. Yes, the original green colour will be lost and the mango skins will turn pale green but it should not be a problem. They won't remain as crisp as they are when they are fresh & raw but the primary use of mangoes brined in this method is to keep them last long enough to be used in chutneys etc, not really for eating as is. This brining method does not require oils to be added. Why do you want to add them?
@@ruchikrandhap tnq for yr early response...!! Yes.. Madum.. I want to use oils for fermentation method... why because I am a small scale Industry person of pickles... and I have to preserve Raw Mangoes as a lots of pieces..in drums...!! And...as the pickling process (pickles business ) is very costly matter...I think that.. I have to use the fermented pieces of vegs. just like Mangoes.....for my batch wise preparation of pickles for selling. So... I don't mind... to use veg. oils for the fermentation process... why because... the covered Oils on the Mangoes will turn as one of the ingredient of my pickling process...!! So... now... pls tell me... Is it possible the fermentation method by using of veg. Oils...for one year time? Pls give me response.. 🙏
What is the white bubbles with strands that develops on the top of the water surface after a few days? Is that fungus ? N can the raw mangoes be eaten after that ?
If it is a thin white film like layer then it is called as kahm yeast and it is fine. You can remove it using a clean, dry spoon and then stir up the salt water a bit. Make sure that all mango pieces are immersed in the brine/salt water. Pls google images for kahm yeast and see if it looks the same. If not, it could be some other type of fungus and it is best to discard the mangoes
How long does this remain? My mom tried a recipe recently but the mango slices turned too soft after keeping it in the jar. Is there a reason for that?
The strength of the brine is around 6.25%. I have used 8 tablespoons (1/2 cup) of table salt which is 120 grams for 8 cups (2 litres) water. Hope this answers your query myfermentedfoods.com/tools/brine-calculator/
When you preserve mangoes in salt or salt water they lose their colour and original sharp, fresh flavour. Your alternative is to freeze them instead but they will lose their texture anyway
Then I suggest you add a little vinegar to it so that it remains good. Secondly make sure that the bottle is properly sterilized and whenever you remove the mango pieces out, the spoon should be absolutely clean and dry
Thanks for your feedback. Is it the volume? too low/too loud? Background music or my voice? Please elaborate a bit so that I can correct myself next time. Do note that I don't do voiceovers for all my videos.
Icing in Sydney means craving for green mangoes (childhood fave). I usually eat it with salt & chilli ~ yumm. Found 2 green mangoes from somewhere & I have to preserve it. I will follow your recipe tomm. Thanks so much 🙏🌺
Thanks a lot! Hope you like it!
Wow!!! These mangoes are amazing... I’m so envious, as in western Canada, we don’t get these lovely fleshy green mangoes.
Thanks a lot! Luckily we get good mangoes in Dubai. I hope you find some soon!
Reminded me of my Mangalore childhood days!😍
Thanks a lot!
Brined mangoes, yummy with red chutney and congee rice.
Thank you so much! Yes it does!
I love pickled mangoes. Just remembering them makes my mouth water so much.
Thank you so much for your comment!
I remember this when grandma made them😋
Thank you!
I am from Vasai.
We too have sams recipe.
Inatead of cutting mangoes, we pickle entire mangoes in salt water.
Thanks for sharing! That sounds lovely too!
So perfectly taught and explained . Have been watching so many videos but no one has come to this perfection for brine water . How do we use these pieces for some preparations where we use raw mangoes without skin ? What will happen if we remove the skin and chop and follow your process ?
Glad it was helpful! Well, you can use the longer slices in fish or prawn curry and the chopped up pieces while making coconut chutney or dal in the place of tamarind or tomato
@@ruchikrandhap you mean use the pieces with the skin in the recipes . ?
Yes you can use it with or without skin. If you prefer, you can remove the skin
@@ruchikrandhap can we follow the same process that you have shown after peeling the mango . What will be the result like .
I have never tried peeling the mangoes…
Wow nice trick for preserving
Thanks a lot!
Madum... Tnq for a valuble sharing of "fermentation process" of our traditional Mango..!!....... But..........
will you clear me 3 doubts?
1) In our traditional way of pickling (pickles ) it is very important to let not touch the pickles even with our wet hands!! If touch by our wet hands...or... if let it allow the moisture of the surround air... the total jar pf pickle will spoil.. even the pickle fully covered with the natural preservatives of...veg.oils .. salt... and some other seed powders like Dill.. Mustard... Funy greek... Hing etc.? Then.. In your saying fermentation process...
how the Raw Mango pieces will preserve for somany months... even they are fully covered with water..?
(Ofcourse the water with salt)
2) In your saying process.. the Raw Mango pieces .. will not loss the original green colour..?
And will be crispy for so many months?
3) Shall we use only veg. Oils without salt (like ground nut oil only... Without salt) to fermentation process??
Pls will you clearly my doubts?
🙏🙏🙏
Well, this process is basically preservation by use of salt. So when the water is boiled with salt as seen in the video, it becomes sterile and when the mango pieces are covered with this sterile water it does not spoil as salt is a natural preservative.
Yes, the original green colour will be lost and the mango skins will turn pale green but it should not be a problem. They won't remain as crisp as they are when they are fresh & raw but the primary use of mangoes brined in this method is to keep them last long enough to be used in chutneys etc, not really for eating as is.
This brining method does not require oils to be added. Why do you want to add them?
@@ruchikrandhap tnq for yr early response...!!
Yes.. Madum.. I want to use oils for fermentation method...
why because I am a small scale Industry person of pickles... and I have to preserve Raw Mangoes as a lots of pieces..in drums...!!
And...as the pickling process (pickles business ) is very costly matter...I think that..
I have to use the fermented pieces of vegs. just like Mangoes.....for my batch wise preparation of pickles for selling. So... I don't mind...
to use veg. oils for the fermentation process... why because... the covered Oils on the Mangoes will turn as one of the ingredient of my pickling process...!! So... now...
pls tell me... Is it possible the fermentation method by using of veg. Oils...for one year time?
Pls give me response.. 🙏
I have not heard of oils being added during the brining process so I cannot guide you, sorry.
Hello mam. Please tell me the process how we can check the salt percentage in finished mango pickles
Aapke according hamne banaya bahut achha laga
Thanks a lot for your feedback!
Very good.Subscribed.Like preservation receipes very much.
Thank you so much for subscribing!
We cut the mango slices with the tender seed and made the pickle in salt water. loved eating this seed . Add sliced 2/3green chilli. Try it.
That’s my favorite part of the tender mango! Thanks for sharing your lovely tips!
I will try... We have a lots of mangoes here.. thanks. Big thumbs up from MADDELa Junkshop channel..
Thanks a lot!
Excellent
Thank you so much 😀
Thank you.
You are most welcome 😊
Wow
Thank you!
Thanks very informative
Thanks a lot!
Very nice. Thank you
My pleasure!
Thanks for my projdct
You are welcome!
Thank You 🙏🏻
My pleasure!
What is the white bubbles with strands that develops on the top of the water surface after a few days? Is that fungus ? N can the raw mangoes be eaten after that ?
If it is a thin white film like layer then it is called as kahm yeast and it is fine. You can remove it using a clean, dry spoon and then stir up the salt water a bit. Make sure that all mango pieces are immersed in the brine/salt water. Pls google images for kahm yeast and see if it looks the same. If not, it could be some other type of fungus and it is best to discard the mangoes
Thanks for sharing. I will do that with my raw mangoes.
Glad to help! Hope you enjoy!
Fodamtulem tor.. we call it in konkani. Thank you for sharing this recipe.
Lovely! Thanks for letting me know
How long does this remain? My mom tried a recipe recently but the mango slices turned too soft after keeping it in the jar. Is there a reason for that?
It lasts for a year if refrigerated. Anything stored in salt water will soften. It wont remain crisp
In Andhra we make a lot of mango dal. But without the skin. Do you use these pieces with skin ? Besides fish curry, what can it be used in pl ...
Thanks! Yes we use it with skin. You can add it to dals and chutneys as well. A small piece added to vegetable sautes will also taste good
👍
Good
Very nice
Thank you so much mam
Glad you liked it!
Lovely.. 👌👌
Thanks a lot!
Very nice mam thanks 👌🌹👍🙏
Thank you so much! 🙏🏼
After leaving the raw mangoes in the salt water overnight will it become softer?
Not so soft immediately. They soften over a period of time
Please van you tell me if its refrigerated or in freezer. How long does it stay?
It can stay at room temperature if the weather outside is cool. For longer shelf life pls refrigerate it. Do not freeze
Hard part of mango will be tasty in pickle
Yes true but this preparation is not for pickle. It can be used in chutneys in which case the hard part is not desirable
Can we add little vinegar in it for preservation
Yes you can although salt water itself is a preservative, you can definitely add some vinegar too
I too add vinegar.
How many months we can preserve them...
For at least 6 months if you have prepared it hygienically
Can a little sugar be added to the brine?
It is not really required as the purpose of brining mangoes is to use it in savoury dishes. Not sure if adding sugar will impact the taste
@@ruchikrandhap thanks
Will this retain crispiness of the mango?
No it wont. When immersed in salt water for long it will soften and lose it’s crunchiness
Nice
Thanks!
Why we boil water to mix salt .Can we mix salt thoroughly in water at room temperature.Main object to get salty water?
This is how it is traditionally made. I guess you can try dissolving salt in boiled & cooled water
Boil to kill the organisms in water or contaminated salt.
When the lid is closed tightly does it blast????
It could..
Do we keep it in refrigerator or freezer
Fridge is best. Do not freeze it
For how long it can be preserved like this
At least 6 months if prepared hygienically
Good🙏
Thank you!
Crystal salt can be used instead of powdered salt
Yes it can be used
My grandma use to do it, l too will surely try it 👌
That’s nice! Yes pls do
Can we later use them to make curries
Yes you can use in curries, dal or chutneys
Can we add vinegar to this? If yes, how much?
There is not need for vinegar actually. You could add 1/2 cup for the given recipe and see if it works for you
Tender and firm?
Yes..it should not be ripe and mushy
How long you should keep it before you start consuming it
At least for 2 weeks..
For how long does this last?
You could keep it refrigerated for upto a year but make sure you use a clean, dry spoon each time you use it
Hi, nice video, could you tell me please the shelflife, I want to use these green mangoes for whole year for pickle industry. Thanks
Thanks! Well, if prepared as per the method shown, then it can last for a whole year.
Can we store in a Tupperware?
No, it is better store in a glass or ceramic container.
Mem can I preserve this mango for making sugar candy pls reply
I’m not sure I understand your query. Raw mango in brine (salt water) is not used to prepare sugar candy
This shulod be kept in plastic or kanch jars
Always store in glass or ceramic jars
What is strength of brine solution,its nearly 5% or else?
The strength of the brine is around 6.25%. I have used 8 tablespoons (1/2 cup) of table salt which is 120 grams for 8 cups (2 litres) water. Hope this answers your query
myfermentedfoods.com/tools/brine-calculator/
I did not soak in salt water but just added salt to mangoes in jar. after few days there was fungus so had to throw it away
Pls try the boiled salt water technique - it will give you good results
Can u please post a recipe of goli bajji
Yes, sure, I will post a video soon!
@@ruchikrandhap Thank u ma'am for your reply... Eagerly waiting for the recipe...
@ruchik Randhap - I see fizz when i open the jar after 4 days and also water color is changing… is this normal?
Yes the fizz is normal and the colour will begin to turn cloudy as well
How long can it be preserved
Upto 1 yr in the refrigerator or even longer if hygienically prepared.
Can i use dis mango with peel in dishes
Yes you can..
What’s its taste after weeks or days ?
Tangy and salty!
Is it ok to drink that water alone?
No, it would be too salty
Since how many days we can keep thus
About a year if prepared hygienically
Can vinegar be added?
You can if you wish - add it while boiling the salt water
For how long can it stay
It can stay good for 6-8 months. If stored in hygiene conditions
why are my mangoes becoming yellow and distasteful in brine? I wanted to preserve them?
When you preserve mangoes in salt or salt water they lose their colour and original sharp, fresh flavour. Your alternative is to freeze them instead but they will lose their texture anyway
Can we add vinegar
There is no need to but you can add if you like the tangy taste..
Nice idea
For how many months can we store
You can store upto 1 year if prepared hygienically
Or else can i peel d mango n keep it in salt water
Yes you can if you wish but there is no need to peel.
How long can you store it like this?
Stays good for 3-4 months in the refrigerator
What if I don’t store it in refrigerator?
Then I suggest you add a little vinegar to it so that it remains good. Secondly make sure that the bottle is properly sterilized and whenever you remove the mango pieces out, the spoon should be absolutely clean and dry
@@ruchikrandhap
How to sterilize bottles.¿
Could you please tell me what is the shelf-life of this
You could keep it refrigerated for upto a year but make sure you use a clean, dry spoon each time you use it
@@ruchikrandhap
What about without refrigerator?
Shelf life please
Stays good for 3-4 months in the refrigerator
Long live mangalore
Yes!
Is it fermented
@@ruchikrandhap fermented ....if ...whit strain davelop inside
@@jijiladii It is brined, not fermented. If the correct process and hygiene is followed then it wont spoil
Ok...lot of thanx..pls share process of fermentation of mangoes..indian pickles are topped by oil..are they fermented
Hello, shelf life plz
You can keep it refrigerated for upto a year but make sure that a clean, dry spoon is used every time
@@ruchikrandhap
What about if there is no refrigerator?
5:04
What abt 5:04?
മലയാളത്തിൽ പറയുമാ
No. I don’t know Malayalam
You need to improve your sound quality
Thanks for your feedback. Is it the volume? too low/too loud? Background music or my voice? Please elaborate a bit so that I can correct myself next time. Do note that I don't do voiceovers for all my videos.
@@ruchikrandhap Too low. Couldn't hear properly. Otherwise the matter was fantastic
Thanks. I heard my video again and I think it sounds loud enough...but thanks anyway for the feedback
@@ruchikrandhap May be due to old age I am short of hearing. Don't mind me.
No problem. Thanks for your feedback
There is nothing to learn
Ok