VADU MANGA PICKLE

Name: VADU MANGA PICKLE
Prep time: 8640 min
Cook time: 10 min
Yield: 2 cup
Ingredients: 2 cups mango (Raw tender -); 1 tsp (Castor oil-); 2 tsp Rock salt (Crystal/-); 25 chilles (Red -); 2 pinches Turmeric (powder-); 1/2 tsp Asafoetida (-); 1 tsp Fenugreek seeds / Methi (-)

June 8, 2014 by Nithya Leave a comment

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Vadu manga or Mavadu is nothing but baby/tender mango in brine and spices.It’s a family favourite and is usually prepared in bulk so that it is consumed all round the year.When the mango season is over if you long for mangoes then you can make this in large quantities and store them. Both my MOM and MIL make this and the taste would be divine. Iam a lover of pickles and this is my favourite.This year i made mavadu pickle early,but couldn’t post immediately,so here comes the recipe.The water in which the mangoes are soaked is heavenly with curd rice.Make this and enjoy and let me know.

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VADU MANGA PICKLE

Course

condiments

Cuisine

south indian

Prep Time

8640 minutes

Cook Time

10 minutes

Servings

cup

Ingredients

2 cups mango Raw tender -
1 tsp Castor oil-
2 tsp Rock salt Crystal/-
25 chilles Red -
2 pinches Turmeric powder-
1/2 tsp Asafoetida -
1 tsp Fenugreek seeds / Methi -

Course

condiments

Cuisine

south indian

Prep Time

8640 minutes

Cook Time

10 minutes

Servings

cup

Ingredients

2 cups mango Raw tender -
1 tsp Castor oil-
2 tsp Rock salt Crystal/-
25 chilles Red -
2 pinches Turmeric powder-
1/2 tsp Asafoetida -
1 tsp Fenugreek seeds / Methi -

Instructions

Wash the tender mangoes in running water.While buying they would be filled with dirt so be doubly sure to clean them well.
Pat them dry with a towel and make sure no moisture is there.
Coat the tender mangoes with castor oil by putting them in a clean bowl.All the mangoes must be smeared with oil.
In a blender add mustard seeds,fenugreek seeds,turmeric powder and asafoetida.
Blend nicely.
Take the red chillies and add a cup of water and boil.Set aside to cool down.
Now add the red chillies alongwith the water to the blender in which we have powdered mustard,fenugreek,asafoetida.Add rock salt to it.
Blend to a fine paste.
Pour in the bowl in which we have the oiled baby mangoes.Also add 1/2 cup boiled cooled water to it.
Mix well and keep aside.
Keep it covered and toss it well each day for about 5-6 days.The water from the mangoes with the addition of rock salt and spices would ooze out.After 5-6 days the mavadu or baby mangoes would look like this.
As you can see the colour of the mangoes have changed,they have shruken and the water content has also increased.Enjoy with curd rice.I love it with almost everything.Remember the highlight of this pickle is the water content in it.