South Indian Vadu Manga (Baby Mango Pickle from Tamilian Brahmin cuisine South India)
Prep: 20 minutesCook: 20 minutes Servings: 1 kg
2 kgs Green Baby Mangoes
1/4 cup Red chili powder (Lal Mirch)
1/4 cup Mustard seeds (Rai Dana)
1/3 cup Pickling / Sea salt (achar ka Namak)
1 tbsp Turmeric powder (Haldi)
3 tsp Castor oil
- Pick small round green baby mangoes, preferably with stalks still attached (a sign that the mangoes have been picked off the tree). Avoid any with the slightest sign of ripening as they will cause pickle ot spoil.
- Place the pickling/sea salt in a dry grinder and blend to a powder. Transfer to a bowl and keep Aside.
- In the same grinder add the mustard seeds and grind to a fine powder. Add the red chili and turmeric powders and pulse a few times to mix well. Transfer to a bowl and keep aside.
- Wash the mangoes well. Remove any stems and wash the baby mangoes well. Drain and spread out on a dry cloth till completely air dried and moisture free.
- When dry transfer to a large clean, dry, moisture free mixing bowl or large pickling jar.
- Add the castor oil and mix well or if using jar, close tight and shake jar till the baby mangoes are thoroughly coated with the oil.
- Add the powdered salt. And mix or shake jar well. The salt will stick to the oil coated baby mangos and draw out their juices.
- Add the powdered spice mix and mix or shake until spice mix is evenly distributed throughout the pickle. If using a mixing bowl, transfer the mixed pickle to a clean totally dry jar and close lid tightly. Keep the Jar aside. Leave overnight. In case the spice mix settles at the bottom, don’t worry, once the juices are released it will mix with them and get distributed evenly.
- From the next day shake or use a wooden spoon to stir the pickle twice daily, once in the morning and once in the evening.
- Continue stirring / shaking pickle twice daily. On the third day the mangoes should start releasing their juices and after approximately a week, they will shrivel up and the jar will be filled with brine. Continue the twice daily stirring/shaking process for another week.
- At the end of 2 weeks the mangoes will have shrunk by half, settled at the bottom of the jar and spiced juices will be upto the top. The pickle is now ready to be consumed.
- When made and stored correctly, the baby mango pickle should last for a year at room temperature.