Salted Mango is a very traditional way of preserving green mangos in South India (Kerala). During the mango season, plenty of mangos grow on the mango trees. Putting green mangos in salt in a particular jar (known as barani) is an ancient way of preserving it for the rest of the year. The mangos stay in the salt water and get marinated over time. The salted mangos have a unique mouth-watering flavor.
Today you can find salted mangos (uppu manga) at the South Indian grocery stores in pickle jars. Salted mangos will stay on the shelf for a long time. Although there are many different ways of making salt-mango curry, this recipe made with coconut gravy is one of the favorite ones. The authentic Kerala taste will dance in your mouth when you have salt-mango (uppu manga) over a bed of warm rice.
Today you can find salted mangos (uppu manga) at the South Indian grocery stores in pickle jars. Salted mangos will stay on the shelf for a long time. Although there are many different ways of making salt-mango curry, this recipe made with coconut gravy is one of the favorite ones. The authentic Kerala taste will dance in your mouth when you have salt-mango (uppu manga) over a bed of warm rice.
Cuisine: Kerala
Course: Side dish
Prep Time: 5 minutes
Cook time: 10-15 min
Servs: 5-8
Ingredients
1/2 cup salted green mango (Uppumanga)
1 1/2 cup water
1/2 teaspoon turmeric powder
1 cup shredded coconut
Seasoning Ingredients
1 teaspoon mustard seeds
1 sprig curry leaves, stem removed
4 shallots, sliced
4 dried red chiles, broken
2 tablespoon coconut oil or any cooking oil
1 sprig curry leaves, stem removed
4 shallots, sliced
4 dried red chiles, broken
2 tablespoon coconut oil or any cooking oil
Cooking Directions
1. Boil salted mango in water. Mash it with a masher or wooden spoon.
2. Grind the coconut with one cup of water. Add it to the salted mango.
3. Add 1/2 teaspoon turmeric powder. You don’t need to add salt because the mango already has salt. Don’t let it boil after you add the coconut. When you see the curry bubbling from the sides, turn it off.
Seasoning Directions
1. Heat oil, and add the mustard seeds. Cover it with a lid and let all the mustard seeds pop. Once the popping starts to stop, add the dried red chile, shallots, and curry leaves.
2. Sauté everything well and add it to the curry. Mix the curry and cover it with a lid for few minutes.
The salted mango (uppu manga) curry is ready to be served.
