Vadu Mangai Pickle | How to make Vadu Mangai Pickle

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By Amrita Iyer
Created on 21st May 2016
  • Vadu Mangai Pickle, How to make Vadu Mangai Pickle
Vadu Mangai Pickleby Amrita Iyer
  • Vadu Mangai Pickle | How to make Vadu Mangai Pickle (8 likes)

  • 1 review
    Rate It!
  • By Amrita Iyer
    Created on 21st May 2016

About Vadu Mangai Pickle

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.

The delicious and mouthwatering Vadu Mangai Pickle is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Vadu Mangai Pickle is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Vadu Mangai Pickle. Amrita Iyer shared Vadu Mangai Pickle recipe which can serve 20 people. The step by step process with pictures will help you learn how to make the delicious Vadu Mangai Pickle. Try this delicious Vadu Mangai Pickle recipe at home and surprise your family and friends. You can connect with the Amrita Iyer of Vadu Mangai Pickle by commenting on the page. In case you have any questions around the ingredients or cooking process. The Vadu Mangai Pickle can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Vadu Mangai Pickle with other users

  • Prep Time90mins
  • Cook Time30mins
  • Serves20People
Vadu Mangai Pickle

Ingredients to make Vadu Mangai Pickle

  • 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

How to make Vadu Mangai Pickle

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add lime juice,vinegar and water and combine to make a thick paste.
  6. 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.
  7. 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.
My Tip: Let us first take a look at the tips for making this pickle : Use firm(not soft) Mangoes with no black spots on them.There may be some external spots which can be easily washed away but the skin of the mangoes should be clean. Use freshly powdered spices.Make the pickle the same day you powder the spices or the aroma would be lost. Use Sesame Oil for coating the Mangoes.You can use refined Oil but will not get the same taste as Sesame Oil. Use Kashmiri Chilli Powder if possible as it is very mild and gives a beautiful red colour to the pickle.People wanting spice can use Everest Tikhalal or roast and powder red chillies at home.Those who can get hold of Guntur Chilli Powder(exclusively available in Andhra Pradesh and Telangana) are the lucky ones as the powder is a little extra spicy,wonderfully fragrant and having a beautiful Orange colour! Make the pickle preferably as soon as you buy the Mangoes.Never store them in the refrigerator and make the pickle within 2 days. Make the pickle in a big clean glass jar.You can use a ceramic jar as well with a well fitting lid.Do not keep the pickle exposed to air. After a week be sure to refrigerate the pickle otherwise especially in humid areas the pickle may develop a mould. I have used Lemon Juice and Vinegar both in the spice mix.I stay in a coastal,humid area and the damp air spoils these kind of pickles quickly so these natural preservatives are essential. Please use boiled and cooled water.If it is even slightly warm it may cause condensation and spoil the pickle.

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krishna va year ago
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