Name: Vadu Mangai Pickle recipe by Amrita Iyer at BetterButter
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 20
Ingredients: 1 1/2 kg baby Mangoes; 1/2 cup Sesame Oil; For the spice mix:; 1 cup Black Mustard Seeds(rai); 1/4 cup Fenugreek Seeds(methi dana); 1 cup Salt; 1 cup Kashmiri Chilli Powder/your choice; 2 tbsp Asafoetida(Heeng); Other Ingredients :; Juice of 3 limes; 1/4 cup vinegar; 1/3 cup (boiled and cooled to room temperature) water

ABOUT Vadu Mangai Pickle RECIPE

Let me give an introduction about the pickle!In South India,people consume rice more than any other grain.The coastal regions are very hot,sultry and humid and so people stick to yogurt as a means of cooling the body.The purpose of this pickle is to preserve the Mangoes and we add a mix of delicious spices to it which “sucks out” the juices from the Mangoes and this juice combines with the spices and 3-4 days later the Mangoes float in a spicy liquid sea which will be further absorbed by them.Their skins will shrivel as the moisture is absorbed and the pickle would taste just great.

Ingredients Serving: 20

1 1/2 kg baby Mangoes
1/2 cup Sesame Oil
For the spice mix:
1 cup Black Mustard Seeds(rai)
1/4 cup Fenugreek Seeds(methi dana)
1 cup Salt
1 cup Kashmiri Chilli Powder/your choice
2 tbsp Asafoetida(Heeng)
Other Ingredients :
Juice of 3 limes
1/4 cup vinegar
1/3 cup (boiled and cooled to room temperature) water

Instructions

Prepare the Mangoes : Prepare a big glass jar by washing it with hot water and soap and putting it out in the Sun to dry.Wash the Mangoes and remove any stems.
Individually wipe each Mango and place them on a kitchen towel or cloth on the ground or on a table – preferably a dining table.let them dry overnight.Next day wipe each Mango individually again and keep putting them into the glass jar.
After all the Mangoes are in,add the Oil and mix well so as to coat each Mango with the Oil.Keep aside and prepare the spice mix.
Preparing the Spice paste : Dry roast sesame and fenugreek seeds individually.Cool to room temperature and grind to a fine powder.Now add red chilli powder,salt and asafoetida to this and grind again till fully mixed.
Add lime juice,vinegar and water and combine to make a thick paste.
Preparing the Pickle : With a spatula or hands,spread the prepared paste on the oiled Mangoes.Be sure that each Mango is coated Spread some paste on top and close the lid tightly.
After a week refrigerate the pickle.If you have used a large jar which foes not fit inside the refrigerator,fill the pickle inside clean pickle jars and close tightly.Refrigerate for a month before using.

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