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.
Health Benefits of Raw Mango (Kaccha Aam)
Raw mango, also known as kaccha aam, is more than just a tangy seasonal delight—it’s a powerhouse of nutrition with numerous health benefits, especially during the hot Indian summers.
1. Boosts Immunity
Raw mango is rich in Vitamin C, which plays a key role in strengthening the immune system. Regular consumption can help protect the body from common infections, seasonal colds, and boost resistance to illnesses.
2. Prevents Heat Stroke
During summer, raw mango works as a natural coolant. Traditional Indian drinks like aam panna made with raw mango help regulate body temperature and prevent heat strokes by restoring lost salts and fluids.
3. Aids Digestion
Raw mango stimulates the secretion of digestive enzymes, improving gut health. It can relieve common digestive issues like indigestion, constipation, and bloating.
4. Maintains Hydration
Due to its natural electrolyte balance and cooling properties, raw mango helps maintain hydration levels during hot weather, especially when consumed as a drink or chutney.
5. Good for the Liver
Raw mango supports liver function and boosts bile secretion, which aids fat digestion and detoxification. It’s a traditional remedy in Ayurvedic practices for supporting liver health.
6. Rich in Antioxidants
Loaded with polyphenols, vitamin C, and beta-carotene, raw mango has antioxidant properties that protect the body from oxidative stress, reduce inflammation, and may help slow down aging.
7. Supports Heart Health
Raw mango contains niacin (Vitamin B3), which helps improve blood circulation and supports heart health by managing cholesterol levels.
Summer Recipes Using Raw Mango (Kaccha Aam)
Raw mango is the ultimate summer ingredient in Indian kitchens. Its tangy, refreshing flavor adds a cooling touch to meals and is incredibly versatile—used in drinks, pickles, chutneys, and even main courses. Here are some must-try summer recipes using kaccha aam that not only tantalize your taste buds but also help you beat the heat:
1. Aam Panna (Raw Mango Cooler)
A summer staple across Indian households, aam panna is made by boiling raw mangoes, blending the pulp with jaggery or sugar, roasted cumin powder, and black salt. It is a natural coolant that restores electrolytes and keeps your body hydrated in the scorching heat.
Aam ka Panna or Aam Panna
Ingredients
- 1 kg raw mango sour
- 100 gram fresh mint leaves
- 400 gram sugar granulated
- 1 tbsp roasted cumin seeds coarsely ground
- ½ tbsp black peppercorns sabut kali mirch
- 1 tbsp black salt kala namak
- 2 litres water
- 1-2 drops of green color optional
- to taste sea salt
Instructions
- Peel & de-seed mangoes. Clean mint leaves. I recommend using only leaves from mint stems as stems tend to be bitter.
- Boil mango pulp & mint leaves together for 5-6 minutes or 2 whistles.
- Allow the mix to cool. When the mixture is cool, grind it into a coarse puree.
- In a big vessel, add puree, water and sugar.
- Boil on high for 5-6 mins.
- Now add black salt as per taste. If required, add sea salt as per taste.
- Boil for another minute and then turn off the flame. Add black peppercorns and roasted cumin seeds. Mix well and allow the mixture to cool.
- Once cool, store in glass jar in a refrigerator. When serving add more water depending upon your taste. I prefer the taste to slightly more sweet and tangy.
- Serve chilled and garnish with fresh mint leaf.
Tips
- You can squeeze a bit of lemon at the time of serving if you feel the panna is less tangy. Many variety of raw mangoes are not very tangy. I recommend using tangy variety for aam panna. Or you can add lemon for the extra tangy tasty to panna. Adjust flavors by balancing the proportion of ingredients in the recipe.
- As this is a concentrate, it can be prepared ready to drink by just adding water to it. A quick and tasty escape from the heat of summers.
- For health watchers, you can replace sugar with jaggery or palm sugar.
- You can substitute sugar in kairi ka panna with bura or khand for traditional taste.
- Ingredients like roasted cumin seeds, black salt are considered to aid digestive process again a benefit to the health.
- No preservatives are added to the concentrate so the health quotient of the recipe is high and can be given to kids and adults alike without the guilt for causing any harm to health.
- Many people prefer adding soda instead of water a fizzy taste to the beverage.
- Adding green color is totally optional as it only makes it appealing to the eyes, I prefer the original color that we get by combining mangoes, mint and spices.
- Another addition and twist to the taste can be done by adding chat masala to the mix at the time of serving.
Aam ka Panna or Aam Panna
Ingredients
- 1 kg raw mango sour
- 100 gram fresh mint leaves
- 400 gram sugar granulated
- 1 tbsp roasted cumin seeds coarsely ground
- ½ tbsp black peppercorns sabut kali mirch
- 1 tbsp black salt kala namak
- 2 litres water
- 1-2 drops of green color optional
- to taste sea salt
Instructions
- Peel & de-seed mangoes. Clean mint leaves. I recommend using only leaves from mint stems as stems tend to be bitter.
- Boil mango pulp & mint leaves together for 5-6 minutes or 2 whistles.
- Allow the mix to cool. When the mixture is cool, grind it into a coarse puree.
- In a big vessel, add puree, water and sugar.
- Boil on high for 5-6 mins.
- Now add black salt as per taste. If required, add sea salt as per taste.
- Boil for another minute and then turn off the flame. Add black peppercorns and roasted cumin seeds. Mix well and allow the mixture to cool.
- Once cool, store in glass jar in a refrigerator. When serving add more water depending upon your taste. I prefer the taste to slightly more sweet and tangy.
- Serve chilled and garnish with fresh mint leaf.
Tips
- You can squeeze a bit of lemon at the time of serving if you feel the panna is less tangy. Many variety of raw mangoes are not very tangy. I recommend using tangy variety for aam panna. Or you can add lemon for the extra tangy tasty to panna. Adjust flavors by balancing the proportion of ingredients in the recipe.
- As this is a concentrate, it can be prepared ready to drink by just adding water to it. A quick and tasty escape from the heat of summers.
- For health watchers, you can replace sugar with jaggery or palm sugar.
- You can substitute sugar in kairi ka panna with bura or khand for traditional taste.
- Ingredients like roasted cumin seeds, black salt are considered to aid digestive process again a benefit to the health.
- No preservatives are added to the concentrate so the health quotient of the recipe is high and can be given to kids and adults alike without the guilt for causing any harm to health.
- Many people prefer adding soda instead of water a fizzy taste to the beverage.
- Adding green color is totally optional as it only makes it appealing to the eyes, I prefer the original color that we get by combining mangoes, mint and spices.
- Another addition and twist to the taste can be done by adding chat masala to the mix at the time of serving.
2. Raw Mango Rice (South Indian Style)
This simple yet flavorful dish uses grated raw mango, mustard seeds, curry leaves, and peanuts sautéed with cooked rice. It’s tangy, aromatic, and perfect for light summer lunches. Plus, it’s a great way to use frozen raw mango preserve!
3. Kacche Aam Ki Chutney
This spicy and tangy chutney is made with grated raw mango, green chilies, garlic, and coriander. A perfect sidekick to parathas, dal-rice, or even pakoras, it lifts the flavor of any meal.
Aamras
Ingredients
- 1 kg raw mango pulp sliced into long chunks
- 80 gram jaggery gud
- ½ tbsp vegetable oil
- ¼ tsp cumin seeds jeera
- ¼ tsp turmeric powder haldi optional
- 1 tsp red chili powder
- 1 tsp coriander powder dhania powder
- a pinch asafetida hing
- to taste salt
Instructions
- In a large bowl, add sliced mango pulp, salt and crushed jaggery. Keep aside for 2-3 hours to marinate.
- Heat oil in a wok. Add all the spices and gently roast them. Add the marinated mango pulp and cook covered till tender and all spices are evenly distributed. Cool down completely and store in an air-tight container in refrigerator. It stores well for few weeks.
Tips
- I have not added any preservative and simply refrigerated. But if you intend to make a bigger batch and use over a longer period of time, then I suggest adding soda benzoate to preserve.
- It is best to let the mango pulp marinate for 2-3 hours with salt and jaggery, it lends an amazing flavor and shorten the work further of cooking. If you do not get a chance to marinate then also it is OK to add salt, jagerry and all other spices together at the time of cooking. You may need to add little water to the pulp while cooking if the pulp is not marinated.
- You may need to adjust jaggery as per the sweetness required.
- You can also replace jaggery with bura or khand for a rich texture and taste. Try replacing it with the same amount of sugar with khand and adjust if required.
- You can add more flavor my adding dried mint leaves in the pulp while cooking.
- Recipe of this aamras is similar and interchangeable with raw mango chutney I shared last month.
Aamras
Ingredients
- 1 kg raw mango pulp sliced into long chunks
- 80 gram jaggery gud
- ½ tbsp vegetable oil
- ¼ tsp cumin seeds jeera
- ¼ tsp turmeric powder haldi optional
- 1 tsp red chili powder
- 1 tsp coriander powder dhania powder
- a pinch asafetida hing
- to taste salt
Instructions
- In a large bowl, add sliced mango pulp, salt and crushed jaggery. Keep aside for 2-3 hours to marinate.
- Heat oil in a wok. Add all the spices and gently roast them. Add the marinated mango pulp and cook covered till tender and all spices are evenly distributed. Cool down completely and store in an air-tight container in refrigerator. It stores well for few weeks.
Tips
- I have not added any preservative and simply refrigerated. But if you intend to make a bigger batch and use over a longer period of time, then I suggest adding soda benzoate to preserve.
- It is best to let the mango pulp marinate for 2-3 hours with salt and jaggery, it lends an amazing flavor and shorten the work further of cooking. If you do not get a chance to marinate then also it is OK to add salt, jagerry and all other spices together at the time of cooking. You may need to add little water to the pulp while cooking if the pulp is not marinated.
- You may need to adjust jaggery as per the sweetness required.
- You can also replace jaggery with bura or khand for a rich texture and taste. Try replacing it with the same amount of sugar with khand and adjust if required.
- You can add more flavor my adding dried mint leaves in the pulp while cooking.
- Recipe of this aamras is similar and interchangeable with raw mango chutney I shared last month.
4. Instant Raw Mango Pickle
Pickling raw mango with mustard oil, spices like fenugreek, nigella seeds, and red chili powder gives you a quick and tangy achaar that pairs beautifully with khichdi, puris, or any Indian thali.
Aam ka Achar or Raw Mango Pickle
Ingredients
- 1 kg aam ram kela variety
- 100 gram salt
- 125 gram achar masala ready-to-use pickle masala
- 200 gram mustard oil
Instructions
- Peel the mangoes and remove the pulp.
- Slice the pulp in any shape you like.
- Transfer the slices into a large glass bowl and sprinkle salt on top of them. Set aside for 24 hours.
- After 24 hours, strain the water and spread the mango pieces on a fine muslin cloth. Do not throw away the water. It is important to set aside this water.
- Place the mango pieces with the muslin cloth in the strong sun to dry for 7-8 hours.
- When the mango slices are slightly dry (known as फरहरा in Hindi) move them inside from the sun. Do not dry the mangoes completely in sun. It is important that they should be only partially dry.
- In a large wok, bring mustard oil to a smoking-hot temperature.
- When the oil is boiling, add salt to split the oil (known as तेल को फाड़ना in Hindi) and turn off the gas.
- Allow the oil to cool down completely.
- Once the oil is completely cooled, add mango slices, strained salt water, and pickle masala. Mix vigorously.
- Transfer to a large glass jar or मर्तबान/ बरनी with an air-tight seal. Close the seal.
- Place the ready pickle in strong sunlight for 15-20 days. You can place the jar every day at the time of strong sun and remove them indoors at night time.
- After 15-20 days, aam ka achar (mango pickle) is ready to eat. Enjoy with mathris, poori or just like that.
Tips
- There are different ways to prepare mangoes for pickling and it all depends on your personal choice.
- You can peel mangoes, remove pulp or slit them with seeds.
- This time I made it without seeds and peel.
- Do not throw away the salt water. It is important to set aside this water.
- Do not dry the mangoes completely in sun. It is important that they should be only partially dry.
- तेल को फाड़ना means to clean the oil so that any form of impurity or rawness of the oil doesn't spoil the pickle later.
Aam ka Achar or Raw Mango Pickle
Ingredients
- 1 kg aam ram kela variety
- 100 gram salt
- 125 gram achar masala ready-to-use pickle masala
- 200 gram mustard oil
Instructions
- Peel the mangoes and remove the pulp.
- Slice the pulp in any shape you like.
- Transfer the slices into a large glass bowl and sprinkle salt on top of them. Set aside for 24 hours.
- After 24 hours, strain the water and spread the mango pieces on a fine muslin cloth. Do not throw away the water. It is important to set aside this water.
- Place the mango pieces with the muslin cloth in the strong sun to dry for 7-8 hours.
- When the mango slices are slightly dry (known as फरहरा in Hindi) move them inside from the sun. Do not dry the mangoes completely in sun. It is important that they should be only partially dry.
- In a large wok, bring mustard oil to a smoking-hot temperature.
- When the oil is boiling, add salt to split the oil (known as तेल को फाड़ना in Hindi) and turn off the gas.
- Allow the oil to cool down completely.
- Once the oil is completely cooled, add mango slices, strained salt water, and pickle masala. Mix vigorously.
- Transfer to a large glass jar or मर्तबान/ बरनी with an air-tight seal. Close the seal.
- Place the ready pickle in strong sunlight for 15-20 days. You can place the jar every day at the time of strong sun and remove them indoors at night time.
- After 15-20 days, aam ka achar (mango pickle) is ready to eat. Enjoy with mathris, poori or just like that.
Tips
- There are different ways to prepare mangoes for pickling and it all depends on your personal choice.
- You can peel mangoes, remove pulp or slit them with seeds.
- This time I made it without seeds and peel.
- Do not throw away the salt water. It is important to set aside this water.
- Do not dry the mangoes completely in sun. It is important that they should be only partially dry.
- तेल को फाड़ना means to clean the oil so that any form of impurity or rawness of the oil doesn't spoil the pickle later.
5. Dal with Raw Mango
Add pieces of raw mango to tuvar or masoor dal while cooking. The sourness of mango adds a depth of flavor that makes the dal taste zesty and summery without the need for lemon or tamarind.
6. Bharwan Karela (Stuffed Bitter Gourd) with Raw Mango
Raw mango is often grated and mixed with spices to make the stuffing for karela. It balances out the bitterness of karela and makes the dish tangy and delicious.
7. Raw Mango Salad
Combine shredded raw mango with onions, carrots, peanuts, and a spicy-tangy dressing to make a crunchy salad that’s perfect for a light summer snack or side dish.
Festive Recipes with Raw Mango (Kaccha Aam)
Raw mango isn’t just a summer staple – it’s also deeply rooted in Indian festivals and celebrations. Its tangy, vibrant flavor symbolizes freshness, new beginnings, and abundance, making it a key ingredient in many traditional recipes during spring and summer festivals. Here are some festive dishes you can prepare using kaccha aam:
1. Ugadi Pachadi (Telugu New Year Special)
Ugadi Pachadi is a symbolic dish prepared during the Telugu and Kannada New Year. It’s a blend of six tastes (shadruchulu)—sweet, sour, bitter, spicy, salty, and tangy—using raw mango, neem flowers, jaggery, tamarind, and green chili. Each taste represents an emotion of life, and the dish is a reminder to embrace life’s ups and downs.
2. Aam Ka Murabba (Sweet Mango Preserve)
This delightful preserve made with grated raw mango and sugar is a festive favorite in North India, especially during Holi or Raksha Bandhan. It has a jam-like consistency and is flavored with cardamom and saffron. Serve it with parathas or puris for a festive breakfast or brunch.
3. Raw Mango Chunda (Gujarati Style Sweet Pickle)
A classic from Gujarat, chunda is made by sun-drying grated raw mango with sugar and spices like chili powder. It has a long shelf life and is traditionally served during festivals like Janmashtami or Navratri with theplas or puris.
4. Raw Mango Kadhi
During light fasting days or vrat-friendly festivals, a tangy raw mango kadhi made without curd serves as a flavorful alternative. It’s soothing, mildly spiced, and perfect with jeera rice or samak chawal (barnyard millet).
5. Kacche Aam Ke Laddoo (Raw Mango Coconut Laddoos)
Grated raw mango, coconut, jaggery, and cardamom are combined to make delicious raw mango laddoos, a modern twist to the traditional sweet. These can be prepared during Ganesh Chaturthi or Diwali for something unique and festive.
6. Aam Ka Halwa (Raw Mango Pudding)
A twist on traditional halwas, this sweet and tangy pudding made with kaccha aam pulp, ghee, sugar, and semolina is rich in flavor and makes a standout festive dessert.
Raw mango brings a playful tang and vibrant taste to celebratory dishes, blending tradition with taste. Whether you’re cooking for a puja or preparing festive thalis, kaccha aam adds that perfect festive zing!
How to Use Preserved Raw Mango in Daily Cooking?
Once you’ve preserved raw mango—whether grated, chopped, or pulped—you’ve got a flavor-packed ingredient ready to uplift your everyday meals. Its tangy, slightly sour profile works beautifully across a variety of Indian dishes. Here’s how you can put it to use in your daily cooking:
1. Add to Curries and Sabzis (Vegetables)
Preserved grated raw mango can be added to:
- Bhindi (okra), aloo (potato), or baingan (brinjal) sabzis instead of amchoor powder to bring in that authentic khatta (sour) taste.
- Stuffed vegetables like bharwan karela (bitter gourd) or tinda, where raw mango adds a punch of flavor that enhances the filling.
- Lauki chana dal or toor dal for an added zing without the need for tomatoes or tamarind.
2. Make Raw Mango Rice (Mavinakayi Chitranna)
This South Indian delicacy is quick, simple, and full of flavor. Just temper mustard seeds, curry leaves, dry red chilies, and mix in your preserved grated raw mango. Toss it with steamed rice for a fragrant, tangy one-pot meal that works beautifully for lunch boxes or quick dinners.
3. Prepare Aam Panna Anytime
With frozen raw mango pulp, you can enjoy refreshing aam panna even in winter or off-season. Blend the pulp with roasted cumin, mint, black salt, and jaggery for an instant summer cooler or digestive drink after meals.
4. Mix into Lentils and Khichdi
A spoonful of preserved raw mango adds a delicious depth to everyday dals like moong, masoor, or arhar. You can also stir it into plain khichdi or vegetable dalia to balance the richness with a gentle sourness.
5. Make Instant Pickles or Chutneys
Don’t have time for elaborate pickling? Just mix grated raw mango with salt, red chili powder, mustard seeds, and mustard oil for a quick achar that lasts a few days in the fridge. Or grind it into a chutney with garlic and green chilies for a spicy kick.
6. Use as a Natural Sour Agent
Instead of adding tomatoes, tamarind, or lemon, you can use raw mango in dishes like:
- Rasam
- Sambhar
- Kadhi
- Kachumber salad It imparts a natural, fruity tartness without overpowering the dish.
7. Topping for Snacks & Street Food
Add a bit of raw mango to:
- Bhel puri
- Sev puri
- Dahi chaat or aloo tikki It enhances the flavor and adds a lip-smacking punch that makes these snacks irresistible!
By incorporating preserved raw mango into everyday cooking, you get year-round access to that signature tangy flavors – saving you time, effort, and a trip to the market!
Storage Tips & Utensils to Use
- Use stainless steel, glass containers or BPA-free plastic for freezing.
- Avoid storing in steel as mango is acidic.
- Always use dry spoons while handling stored mango to avoid contamination.
- Do not refreeze once thawed.
How to Preserve Raw Mango/Kaccha Aam (Step-by-Step Process)
How to Preserve Raw Mango
Materials
- 6 cup raw mango grated
- 1 cup salt
Instructions
- Mix grated raw mango and salt together in a large bowl.
- Transfer to ziplock bag(s) or to a freezer safe container. Freeze the preserve and use it as and when required.
Tips
- 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.
How to Preserve Raw Mango
Materials
- 6 cup raw mango grated
- 1 cup salt
Instructions
- Mix grated raw mango and salt together in a large bowl.
- Transfer to ziplock bag(s) or to a freezer safe container. Freeze the preserve and use it as and when required.
Tips
- 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.
Preserving raw mangoes allows you to enjoy their tangy flavor and nutritional benefits throughout the year. Here are some of the best methods for preserving raw mangoes:
1. Pickling the raw mangoes in spicy & tangy form to enjoy with daily food thorughout the year. Some tasty mango pickle recipes to drool on! Pickles can last for months to years.
2. Freezing can store mangoes up to 12 months.
3. Drying allows you to store dried mango slices in an airtight container in a cool, dark place for up to a year.
4. Canning preserves mangoes for up to a year or more.
5. Making Aam Panna (Mango Drink Concentrate)
Each of these methods allows you to preserve raw mangoes and enjoy their unique flavor and nutritional benefits long after the fresh fruit is out of season.
Preserving raw mangoes in salt is a traditional method that helps to extend their shelf life while maintaining their tangy flavor. This method is relatively simple and requires minimal ingredients like Raw mangoes, Salt (non-iodized is preferable) and turmeric powder (optional, for additional preservation and flavor)
A quick process involves, washing, drying, peeling & cutting mangoes. In a large mixing bowl, optionally sprinkle the mango pieces with a bit of turmeric powder and mix well. Turmeric acts as a natural preservative and adds a slight flavor. Now sprinkle a generous amount of salt over the mango pieces. Make sure all pieces are well-coated with salt. The general ratio is about 1-2 tablespoons of salt per pound of mango. Allow the salted mangoes to rest in the bowl for a few hours or overnight. This will draw out excess moisture from the mangoes. After resting, you may notice some liquid at the bottom of the bowl. Drain this liquid away. Pack the salted mango pieces into the sterilized glass jars. Press down to remove any air pockets, ensuring the mango pieces are tightly packed.
More Salt (Optional): If desired, you can add a bit more salt between layers of mangoes to ensure preservation.
Seal the jars tightly with the lids. Make sure they are airtight to prevent any contamination. Store the jars in a cool, dark place, such as a pantry or cupboard. The salted mangoes can last for several months to a year when stored properly.
Usage
Direct Consumption: You can enjoy the salted mango pieces as a tangy snack.
Culinary Uses: Use them in cooking, such as adding to curries, chutneys, or salads.
Additional Tips
Hygiene: Ensure all utensils and jars are clean and dry to prevent contamination and mold growth.
Avoid Moisture: Always use a dry spoon to take out the mango pieces to avoid introducing moisture into the jar.
Check Regularly: Periodically check the jars for any signs of spoilage, such as mold or off smells. If any spoilage is detected, discard the contents of the jar.
Preserving raw mangoes in salt is an effective way to enjoy their unique flavor long after their season has passed.
Short-Term Storage (A Few Days to a Week)
At Room Temperature:
Unripe Mangoes: Store unripe raw mangoes at room temperature in a well-ventilated area. Avoid direct sunlight and keep them in a cool, dry place.
Ripening: If you want to ripen them, you can place them in a paper bag, which will help concentrate the ethylene gas they produce and speed up the ripening process.
Refrigeration:
Ripe Mangoes: Once the mangoes are ripe, you can store them in the refrigerator. Place them in a plastic bag or container to prevent them from drying out. They can last for up to a week in the refrigerator.
Medium-Term Storage (A Few Weeks to a Month)
Brine Solution
Long-Term Storage (Several Months)
Freezing
Pickling
Drying
Tips for Storing Raw Mangoes
Hygiene: Always wash and dry mangoes before storing to remove any dirt or pesticides.
Avoid Moisture: Moisture can lead to mold growth, so ensure that mangoes are dry before storing and use dry utensils when handling preserved mangoes.
Check Regularly: Periodically check stored mangoes for any signs of spoilage, such as mold or off smells. Remove any spoiled mangoes to prevent them from affecting the others.
By using these methods, you can effectively store raw mangoes and enjoy their unique flavor and nutritional benefits for an extended period.
कच्चे आम को लंबे समय तक कैसे संरक्षित करें?
कच्चे आम (कच्चा आम) को सालभर उपयोग में लाने के लिए उसे सही तरीके से संरक्षित करना बेहद आसान है। इसे कद्दूकस करके या पल्प बनाकर छोटे पैक्स में फ्रीज किया जा सकता है, जिससे आप आम के मौसम के बाहर भी इसका स्वाद ले सकते हैं। इसे बिना नमक या नमक के साथ संरक्षित किया जा सकता है और इसे चटनी, आचार, भरवां सब्जी, आम पन्ना या आम चावल जैसे व्यंजनों में उपयोग किया जा सकता है। इसके अलावा, कच्चे आम के अनेक स्वास्थ्य लाभ भी हैं, जैसे पाचन में सुधार, गर्मी से राहत और इम्यूनिटी को बढ़ाना। बस सही बर्तन, सफाई और संग्रहण के तरीकों का पालन करें और पूरे साल इसका आनंद लें।
कच्चा आंबा दीर्घकाळ कसा साठवावा?
कच्चा आंबा वर्षभर वापरण्यासाठी योग्य प्रकारे साठवणे फार सोपे आहे. किवा किसून, चिरून, किंवा त्याचा गर करून फ्रीजमध्ये साठवला जाऊ शकतो. यामुळे भरवां भाज्या, आंबा पन्हं, चटण्या आणि आंबटगोड भात असे अनेक पारंपरिक पदार्थ वर्षभर तयार करता येतात. कच्च्या आंब्याचे पचनासाठी फायदेशीर, उष्णतेपासून संरक्षण करणारे आणि रोगप्रतिकारक शक्ती वाढवणारे असे अनेक आरोग्यदायी फायदे आहेत. योग्य भांडी, स्वच्छता व साठवणीच्या पद्धती वापरून तुम्ही आंब्याचा स्वाद संपूर्ण वर्षभर घेऊ शकता.
