Vadu Mangai Pickle ( tender mango) - Sachu Patti Style

Pickles and traditional foods are the forte of the older generation. My mother-in-law makes the most amazing sweets without batting an eyelid and she churns them out with whatever is ready in the kitchen. Her sweet recipes will follow in later posts. I made Vadu Mangai Urugai ( slurrpp) for the first time with detailed instructions from her. The result .... you guessed it...curd rice and this pickle.

So, here is Sachu Patti's Maavudu recipe.

Ingredients:

1 cup small tender mangoes ( make sure they are raw, hard and small)

1/8th cup freshly ground black mustard powder

1/8th cup fresh chilli powder ( I used Thikka Lal)

1/8th cup salt ( rock salt is ideal but table salt will also work)

1/2 tsp turmeric powder

Method:

1)Wash the mangoes really well. Dry the mangoes with a cloth. There should be no moisture on the mango. Chop off the stem.

2) Take a stainless steel vessel or ceramic bowl and place the mangoes in it. Do not use plastic or iron as the mangoes and spices will react with the material. Preferably use a broad, flat bottom vessel so that the mangoes can absorb the spices and juices easily.

3) Now add the most of the salt, 3/4th mustard and 3/4 chilli powder. You can add the remaining based on individual spice requirements. Remember, the mangoes are sour and hence the spices will get toned down once the pickle has settled down after 2 weeks.

4) Mix the spices thoroughly. Throughout the process ensure that there is no water. Now close the vessel with a lid and set aside.

5) Open and stir the mangoes 3 to 4 times a day. 

6) After 2 days, the mangoes will start giving out some juices. Now transfer the pickle to a bottle or ceramic jar that is clean and dry.

7) Let the mangoes settle in the bottle. Continue shaking the bottle 3 - 4 times a day for atleast a week. 

8) After a week, the mangoes will shrivel and the juices secreted will fill the bottle as shown.

9) Now enjoy the mangoes with curd rice. Just the water, is also tasty with curd rice.

Nutrition:

Extremely high in sodium

Dietary Considerations of the Basic Recipe:

Gluten Free

Nut Free