Vadu maanga or Mavadu are tender small raw mangoes which are commonly available during the summer in South India.Usually we make pickles out of these mangoes.The good thing is, we do not use oil for this pickle and salt is the only preservative for this mango pickle. My mother is an expert at making this pickle. She usually buys Maavadu in bulk and prepares this pickle every year to distribute it to friends and relatives.It is a fantastic accompaniment not only with curd rice but also with sambar rice.Every time I make this pickle, all the other pickles get sidelined in my home.
How to prepare Vadu Mangai Pickle
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
Wash mangoes well 3-4 times.Trim the long stems.
In a bowl, mix salt, chilli powder and turmeric powder well.
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. But since I have pickled only 2 kgs and do not like castor oil, I did not apply it.
Refer more Pickle Varieties from Padhuskitchen