Apart from hot sun and sweat, summer reminds us about pickling, making vadams and vathals and many more. There are lot of seasonal fruits and vegetables with which we can make pickles and vathals and that can be stored and used later. Vadu manga (Tender mango) is one such. Generally vadu manga pickle is in watery consistency, I made it slightly thicker since I like it that way. Curd rice and vadu manga pickle is a great combo and also it goes well with hot phulkas or rotis. Here is the recipe for the pickle.
Vadu manga oorukai (Tender Mango Pickle)
- Recipe Cuisine: South India
- Recipe Category: Pickle
- Preparation Time: 2 weeks
- Cooking time: mins
- Serves: 2 cups
|Vadu manga (Tender mango)||4 cups heaped|
|Sesame oil||¼ cup|
|Mustard seeds||1 tsp|
|Curry leaves (optional)||1 sprig|
|Rock salt||1 cup|
|Red chilli powder||2 tbsp|
|Mustard powder (optional)||2 tsp|
|Fenugreek powder||1 tsp|
1. Select the good ones and wash the mangoes in water and dry them with a kitchen towel. Make sure there is no moisture.
2. Put half of the quantity inside a ceramic or glass jar and add in rock salt.
3. Add the remaining mangoes and salt. Cover the jar with a lid and shake well to spread the salt evenly.
4. Keep it aside for a week. Shake the jar once in a day or twice. After a week the salt melts into water and the mangoes get shrunk.
5. Heat oil in vessel and season it with mustard seeds and curry leaves.
6. Add in asafoetida and the mangoes along with the salt water. Bring it to a nice boil.
7. Mix them well and now you can see the water get reduced. Now add in mustard and fenugreek powder.
8. Give it a mix and add in red chilli powder.
9. Mix them well. Store in an air tight container and give them a mix once in a while. Keep it aside for a week and use it later.
Enjoy it with fresh curd rice 🙂 .