This recipe required chanacha manga, the mango which is neither too ripe nor too raw. It is pickled/preserved by adding boiled and cooled water and salt and kept for days. Can use it as it is for rice or can make it spicy like the below recipe.
Uppilitta Chanacha Maanga*/SaltedLight sweet and Tangy Mango*: 2 mangoes
Dry Red Chilli: 8 (or as per tolerance)
Coconut Oil: 3tbsp
Method Of Preparation
*Take lightly ripe mangoes (chanacha maanga), cut it length wise. Take a clean and dry bottle add the mango pieces to it, needed salt and cover the mango with boiled and cooled water. Close with an air tight lid and keep in room temperature for 20 days.
Keep this for at least 15-20 days. (After 20days you can keep it refrigerated for months)
In a mortar add shallots and roasted dry red chilli and crush it with pestle well to make a coarse paste.
Take this paste into a bowl and add the mango pieces and coconut oil. Mix well with hand and serve with hot rice.