Vadu Mango Pickle
Vadu Mango Pickle (Vadu Mangai Urugai or Maavadu) is a South Indian style baby mango pickle that requires no chopping and no cooking. Here is a traditional recipe to make it.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
- 1 kg baby mangoes (maavadu)
- 1 tbsp castor oil
- 15-20 whole dry red chilies (remove the stalk)
- 1 tbsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1/4 cup boiled and cooled water
- 2 tbsp rock salt
- 1/4 tsp asafoetida
- 1/4 tsp turmeric powder
Instructions
- 1
Remove the stems from 500 of g baby mangoes and wash them well in running water. Wipe them with a kitchen towel and spread them on a kitchen towel for a few hours so that they get rid of any moisture.
- 2
Dry roast 15-20 whole dry red chilies (stalks removed), 1 tbsp mustard seeds, and ½ tsp fenugreek seeds on medium heat until slightly browned (1-2 minutes).
- 3
Add them to the medium jar of a blender along with ¼ cup boiled and cooled water and 2 tbsp rock salt.
- 4
Blend to make a smooth paste.
- 5
Transfer the mangoes to a clean and completely dry non-reactive bowl. Pour 1 tbsp castor oil over them and mix well.
- 6
Add the spice paste along with ¼ tsp turmeric powder and ¼ tsp asafoetida to the bowl and coat the mangoes well with it.
- 7
Transfer the mangoes to a glass jar and cover with a loose-fitting lid. Keep the jar in the sun for 10-15 days until the mangoes shrink and the pickle is ready to eat. Keep tossing the pickle twice a day every day until the pickle is ready.