VADU MANGAI, TENDER MANGO PICKLE, KADUKU MANGA, BABY MANGO PICKLE

Summer has started and the market is flooded with tender mangoes, bigger mangoes for pickle.  Jackfruit ripe and raw has started flooding in the market too.  Pickle is a part of our Indian meal and everyone likes it.  This vadu mangai is heavenly with curd rice.  I used to have it with sambar rice also.  

The vadu mangai is prepared and kept it in the Bharani/Jar and used next year.  Though I have been asked not to consume pickles, when I went to market today, I could not resist myself when I saw the tender mangoes.  Initially thought of buying only  1/2 kg but the quality of mango was too good, I picked up around 2 kgs of mangoes and the recipe is here.

Hurry up before the season gets over and enjoy.

Watch youitube: vadu mangai, tender mango pickle

Let us look at the recipe now:

Tender mangoes - 2 kgs

Salt - 1/2 kg

Red chilli powder - 1 cup

Yellow mustard seed  dhana - 2 tbsp

Hing powder - 1 tsp

Method I

Wash and trim the stems of the mangoes as shown in the picture.

 

pat dry them with a cloth.

In a vessel mix the salt, chilli powder, mustard seed dhana, hing powder and keep aside.

In a bharani/jar put one layer of salt chilli mix, one layer of mangoes again one layer of salt repeat the same till it gets over.

cover and keep aside.

everyday morning and evening shake it. after 4-5 days, you can see that it has started oozing out water.

within 15 -20 days, you can see wrinkled mangoes.  can start using it or keep it for next year, if you can resist yourself.

Method II

Wash and trim the stems of the mangoes and put them in the bharani with salt and mango layered alternatively. 

 cover and keep for a week or 3-4 days. shake it morning and evening.  after 3/4 days water  will ooze out as shown in the picture and the mangoes will started shrinking which can be seen.

 

 remove the mangoes from the water.

 

Mix the chilli powder, rai dhana, hing powder in the water and mix the mangoes and put entire stuff in the bharani, cover and keep it.  You have to shake it everyday twice in a day till such time it is completely blended with the masala.

Either you apply oil after washing and wiping the mangoes or can put a white muslin cloth on top of the pickle which will help in avoiding spoilage.

If you are going to keep for a year, this process is required otherwise, can avoid. 

NOTE:  After pat drying, people used to apply oil in the mangoes and them continue with the above process.   you can also add turmeric powder.

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