Maavadu pickle is made from vadu maanga / baby mangoes and it is a south Indian Style pickle. When the mangoes are tiny (about 1 inch long), they are pickled in spicy brine water. This pickle has a unique taste because of the castor oil used in the preservation process.
In summer, we prepare pickles when the temperature is quite warm outside. The pickle we make during summer lasts long for the entire year. Hence it is very important to prepare it under hygienic conditions and also when there is plenty of direct sun. Pickles are stored in porcelain jars or air tight container.
Vadu Mango pickle along with its brine is served with curd rice. A perfectly pickled mango will shrink size and it will have wrinkles all over. That's when we know that the pickle is ready to be served. My mother makes pickle for all of us and sends us in big jars. I stuff them inside my fridge and they lasts long. I eat pickle with anything, chicken biryani, sambar rice and pilaff rice.
2. Wipe it off with clean kitchen towel
3. Spread them in a kitchen towel and leave it in direct sun light for 20 minutes
4. Then toss them in a bowl with sesame seed oil
5. In a small pan, heat 1/2 Teaspoon Oil. When the oil is hot, add mustard seeds. When they splutter add fenugreek seeds. Let them roast for about 30 seconds. Then add asafoetida and immediately switch of the flame
6. In a spice jar powder this mustard seed and fenugreek seeds
7. Add the powder to the mangoes and coat them well. Add red chilli powder and toss them well
8. Add salt as required and transfer the content to a airtight jar / porcelain pickle jar
9. Add just enough water to immerse the mangoes. Close the lid and shake it well
10. Let the pickle rest in a clean dry place for 10 days. Open the jar once in 2 days and toss them well
11. Once the mangoes are shrunk well the pickle is ready to be served. Keep only the pickle required for a month outside in a small jar. Refrigerate the rest of the pickle
In summer, we prepare pickles when the temperature is quite warm outside. The pickle we make during summer lasts long for the entire year. Hence it is very important to prepare it under hygienic conditions and also when there is plenty of direct sun. Pickles are stored in porcelain jars or air tight container.
Vadu Mango pickle along with its brine is served with curd rice. A perfectly pickled mango will shrink size and it will have wrinkles all over. That's when we know that the pickle is ready to be served. My mother makes pickle for all of us and sends us in big jars. I stuff them inside my fridge and they lasts long. I eat pickle with anything, chicken biryani, sambar rice and pilaff rice.
Ingredients
- 500 grams Vadu Mango / Baby Mangoes
- 3 Tablespoon Sesame seed oil
- 2 Teaspoon Fenugreek seeds
- 1 Teaspoon Mustard Seeds
- 4 Tablespoon Red Chilli Powder
- Salt as required
- 1/4 Teaspoon Asafoetida
Directions
1. Clean and Wash baby mangoes. Discard stem if there is any attached to it2. Wipe it off with clean kitchen towel
3. Spread them in a kitchen towel and leave it in direct sun light for 20 minutes
4. Then toss them in a bowl with sesame seed oil
5. In a small pan, heat 1/2 Teaspoon Oil. When the oil is hot, add mustard seeds. When they splutter add fenugreek seeds. Let them roast for about 30 seconds. Then add asafoetida and immediately switch of the flame
6. In a spice jar powder this mustard seed and fenugreek seeds
7. Add the powder to the mangoes and coat them well. Add red chilli powder and toss them well
8. Add salt as required and transfer the content to a airtight jar / porcelain pickle jar
9. Add just enough water to immerse the mangoes. Close the lid and shake it well
10. Let the pickle rest in a clean dry place for 10 days. Open the jar once in 2 days and toss them well
11. Once the mangoes are shrunk well the pickle is ready to be served. Keep only the pickle required for a month outside in a small jar. Refrigerate the rest of the pickle
No comments:
Post a Comment