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How to prepare Vadu Mangai Pickle
Ingredients needed for 2 kgs
Vadu mangai (small mangoes) - 2 kg
Salt (crystal salt or rock salt) - 2 cups
Chilli powder - 1/2 cup
Mustard seeds - 2 tsp
Turmeric powder - 1 tsp
Preparation
Wash mangoes well 3-4 times.Trim the long stems.
In a bowl, mix salt, chilli powder and turmeric powder well.
Method
Take a big jar or container, add 1 layer of mangoes, then add a layer of salt + chilli pwd + turmeric pwd mix.
Then again a layer of mangoes and top it with chilli pwd mix. Keep on layering it until all the mangoes are over.
Close it and keep it aside.
Shake well every day.
By the 3 th day, the mangoes would have oozed out lot of water.
Take 2 tsp of mustard seeds and grind it with that water and add it back to the mango pickle.
It is ready for use after 10 days but do not forget to mix well everyday.
The longer the mangoes get soaked, the tastier they will become. Mine was perfect and tasted great.
Note-
I use only rock salt for all my pickles as it is free of the additives.
Traditionally, they make this pickle in large quantities and preserve it for a year,
so castor oil is applied on the mangoes before pickling, to prevent it from getting spoiled.
Since it is only 2 kg mangoes, no need to apply Castor oil
Source: Ananthanarayanan Ramaswamy
