Ever wondered how to keep stuffed raw mangoes crisp and fresh for years? There’s kitchen chemistry behind it which you need to read.
Goan style of pickle is ‘bharilyo amlyo’ or stuffed raw mangoes. Traditionally it is a long process of filling salt, in raw mangoes, keeping weight on them. When they loose water and shrink then fill masala(Spices).
Some years back I tried slight change.
(Osmosis is a process by which molecules of a solvent tend to pass through a membrane from a less concentrated solution into a more concentrated one.)
So Local salt was dissolved in water to make saturated solution (salt remains even on stirring) vigorously boiled to dissolve salt. Remove the dirt that settles down on cooling. Transfer this saturated cooled salt solution in a jar or wide mouthed bottle. Immerse in salt solution clean raw mangoes after giving cut. Cover properly so that there is no contamination.
After three to four days, mangoes shrink, since concentration of salt solution is high outside as compared to within the mango due to osmosis. When colour changes, remove mangoes from salt solution and fill pickle masala as usual. Boil oil add mustered seed while boiling to ensure boiling of oil. Add oil to bharilyo amlyo(Stuffed raw mangoes) after cooling. Put a dry stone above to ensure oil remains above the mangoes.
When you keep them below oil fungus does not attack. Whenever you remove a piece clean the rim properly. Tried these for last many years. Pickle remains good even for two years if oil is kept above mangoes.
Enjoy you pickle and Happy Learning 🙂
Author of this article is Vrinda Borker.