What2Eat
Vadu Mangai Pickle Recipe - Tender Small Raw Mango Pickle
South Indian RecipesSide DishVegetarian

Vadu Mangai Pickle Recipe - Tender Small Raw Mango Pickle

A vegetarian South Indian Recipes recipe with mango (raw) - (baby mangoes), red chilli powder, mustard seeds - coarsely pounded. Ready in 1h 15m, serves 15.

Curated byAditi Iyer🇮🇳

Calories
—kcal
Estimated Cost
₹120-270
Servings Scaler
15

Instructions

17 steps
  1. 1

    To begin making the Vadu Mangai Pickle Recipe, start with trimming the mango stem

    mango (raw) - (baby mangoes)(250 gram)
  2. 2

    Next clean and wash mangoes with the water to remove any dirt particles

    mango (raw) - (baby mangoes)(250 gram)
  3. 3

    On a large muslin cloth, spread them out evenly and allow them to dry or you can wipe them with the kitchen towel

  4. 4

    Prepare a large size jar with the lid by cleaning and washing it

  5. 5

    Once washed wipe the jar with a dry kitchen towel so that no traces of moisture or dirt remain inside the jar

  6. 6

    Set aside till required

  7. 7

    Next add the mangoes in a large steel mixing bowl along with salt, red chili powder and mustard powder

    mango (raw) - (baby mangoes)(250 gram)red chilli powder(1 cup)mustard seeds - coarsely pounded(1/4 cup)rock salt(1 cup)
  8. 8

    Stir to combine

  9. 9

    Once mangoes are nicely coated with the spices, transfer to the prepared jar and seal the jar with the lid

    mango (raw) - (baby mangoes)(250 gram)
  10. 10

    The pickling process takes about 10 days to 2 weeks

  11. 11

    Do not open the jar or use a spoon to stir the mangoes at this point

    mango (raw) - (baby mangoes)(250 gram)
  12. 12

    Shake the jar gently once every day just enough to combine the Vadu Mangai Pickle ingredients

  13. 13

    After few days open the lid, you will notice that water is released from the Vadu Mangai Pickle

  14. 14

    The mangoes would have reduced in size a bit and will have wrinkle skin

    mango (raw) - (baby mangoes)(250 gram)
  15. 15

    The wrinkled mango skin is the green signal that the Vadu Mangai Pickle is ready to consume

    mango (raw) - (baby mangoes)(250 gram)
  16. 16

    The salt, chilli powder and the mustard will come together to form a gravy or what we call manga thanni

    red chilli powder(1 cup)mustard seeds - coarsely pounded(1/4 cup)rock salt(1 cup)
  17. 17

    Vadu Mangai Pickle is now ready to be savoured with curd rice for the lunch

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