VADU MANGA PICKLE
Servings Prep Time
2cup 8640minutes
Cook Time
10minutes
Servings Prep Time
2cup 8640minutes
Cook Time
10minutes
Ingredients
  • 2cups RawTender mango
  • 2tsp Crystal Rock Salt
  • 25 Red Chilles
  • 2pinches Turmeric Powder
  • 1/2tsp Asafoetida
  • 1tsp Fenugreek Seeds / Methi
Instructions
  1. Wash the tender mangoes in running water.While buying they would be filled with dirt so be doubly sure to clean them well.
  2. Pat them dry with a towel and make sure no moisture is there.
  3. Coat the tender mangoes with castor oil by putting them in a clean bowl.All the mangoes must be smeared with oil.
  4. In a blender add mustard seeds,fenugreek seeds,turmeric powder and asafoetida.
  5. Blend nicely.
  6. Take the red chillies and add a cup of water and boil.Set aside to cool down.
  7. Now add the red chillies alongwith the water to the blender in which we have powdered mustard,fenugreek,asafoetida.Add rock salt to it.
  8. Blend to a fine paste.
  9. Pour in the bowl in which we have the oiled baby mangoes.Also add 1/2 cup boiled cooled water to it.
  10. Mix well and keep aside.
  11. 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.
  12. 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.
Recipe Notes

Notes

Preserve in a clean jar.

Use clean spoon while taking out the pickle.

Use only rock salt.

Don’t forget to toss the mangoes each day.

If you don’t have castor oil coat the baby mangoes with sesame oil.