Uppumanga
Veg
Vegan
Whole small raw mangoes preserved in brine — packed in ceramic or glass jars with salt, red chilli, and sometimes dried spices. A year-round pantry staple of Malabar and Kerala households, uppumanga is eaten alongside kanji or plain rice, its sharp salt-sour flavour cutting through the plainness of the meal.
Cuisines
Travancore
Kerala
Kerala Christian
Malabar
Best for
Lunch
Dinner
Breakfast
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 10 | tender mangoes |
| 1 cup | water |
| 2 tablespoons | rock salt |
| 1 teaspoon | turmeric powder |
| — | curry leaves |
Instructions
- 1 Wash the tender mangoes thoroughly and pat them dry with a clean cloth.
- 2 In a large, clean glass jar, layer the mangoes with rock salt, ensuring the salt covers the mangoes evenly.
- 3 Add turmeric powder and a few curry leaves to the jar.
- 4 Pour water into the jar until the mangoes are fully submerged.
- 5 Seal the jar tightly and shake it gently to mix the ingredients.
- 6 Store the jar in a cool, dark place for at least two weeks, shaking it every few days to ensure even pickling.
- 7 Once the mangoes have softened and absorbed the flavors, they are ready to be served.
Tips
Ensure the jar is airtight to prevent spoilage and enhance the pickling process.