Mix well and let it soak for 1 day or two. During this time, due to the action of salt, there would be juice in the bowl.
Just scoop out the mango pieces, line in a plate or cloth in a single layer and dry it out in the sun. Reserve the juice.
Later, take the chunks off the sun, cool, and add it back to the bowl with the salty mango juice. Let it soak. Again, the next day, scoop out the mango chunks and dry it the sun. Repeat this till all the juice is absorbed and the mango pieces are bone dry.
Store it in an airtight bottle. This can be preserved for a year or more and used now and then.
Tips
Make sure to do this on a very sunny day.
The seeds can also be used along. When needed, break the seed coat and get the seed inside. Soak it in water, grind along when you make milagu kuzhambu (tangy and spicy pepper gravy). It helps in controlling diarrhea.
Keep in an airtight container and make sure no moisture is there or else mold will grow.
Leave a Reply