How to Preserve Raw Mango

Learn How to Preserve Raw Mango and use it throughout the year in amazing recipes as pickles, for stuffing, raw mango rice or to add to your chutney.

We all use amchoor or khatai or dry mango powder in many recipes. I use it in almost all of my recipes.

Imagine the taste when instead of using store-bought powder, you can enjoy the goodness of raw mango year round.

There are certain recipes which uses raw mango and do not turn out as good when mangoes are not in season

like bharwan karela (stuffed bittergourd) or aam ka panna, now you can enjoy these recipes too year round if your freezer is big enough.

And if it’s not big enough, then you have enough reason to buy a new one just for this purpose. ;)

In a potluck last year, a dear friend Ravaly Chelimala treated us to raw mango rice in the month of October.

We are all stumped! How can you get raw mangoes in October?? Then she shared her secret about freezing the grated raw mango for the year round.

I waited for summers to come and learn how to do that from her. I didn’t just preserved for myself but also over 10 kilos for my mother.

While I was at my home town, it rained heavily bringing down kilos of mangoes and we put them to good use.

The preserve stays for a long time in freezer. You can adjust the amount of salt used depending upon your preference. I have frozen it without salt too when I knew it would be used within few weeks.

If you have added salt to the preserve, then you would need to adjust salt to the dish you would add preserve to. It happens frequently that we tend to forget to adjust the salt and end up with over salty dish.

Make pickle, add to veggies instead of amchoor, rice, dals (pulses) or anything you wish to create. Give your recipes a new tanginess.