Vadu Mango Pickle Recipe
Servings: 20 people
Calories: 16kcal
Vadu Mango Pickle (Vadu Mangai Urugai or Maavadu) is a South Indian style baby mango pickle that requires no chopping and no cooking. Here is a traditional recipe to make it.
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Ingredients
- 1 kg baby mangoes (maavadu)
- 1 tablespoon castor oil
- 15-20 whole dry red chilies remove the stalk
- 1 tablespoon mustard seeds
- ½ teaspoon fenugreek seeds
- ¼ cup boiled and cooled water
- 2 tablespoons rock salt
- ¼ teaspoon asafoetida
- ¼ teaspoon turmeric powder
Instructions
- Remove the stems from 500 of g baby mangoes and wash them well in running water. Wipe them with a kitchen towel and spread them on a kitchen towel for a few hours so that they get rid of any moisture.
- Dry roast 15-20 whole dry red chilies (stalks removed), 1 tablespoon mustard seeds, and ½ teaspoon fenugreek seeds on medium heat until slightly browned (1-2 minutes).
- Add them to the medium jar of a blender along with ¼ cup boiled and cooled water and 2 tablespoon rock salt.
- Blend to make a smooth paste.
- Transfer the mangoes to a clean and completely dry non-reactive bowl. Pour 1 tablespoon castor oil over them and mix well.
- Add the spice paste along with ¼ teaspoon turmeric powder and ¼ teaspoon asafoetida to the bowl and coat the mangoes well with it.
- Transfer the mangoes to a glass jar and cover with a loose-fitting lid. Keep the jar in the sun for 10-15 days until the mangoes shrink and the pickle is ready to eat. Keep tossing the pickle twice a day every day until the pickle is ready.
Notes
Use very small baby mangoes only to make this pickle.
Use a clean dry spoon to toss the pickle and make sure to do it twice daily.
Nutrition
Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 701mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 48mg | Calcium: 6mg | Iron: 1mg