Hello friends!
Today Recipe is tender Mango pickle, this is our authentic traditional pickle. as well as making this pickle is as easy as pie. this can be made with many varieties of baby Mangoes. each variety has some unique taste. If you buy it from the shop get the good ones. if one is damaged it spoils the whole pickle. I just plucked some from our trees, we don't usually buy Mangoes from our shop. we just make all the pickle using our farm trees Mangoes.
here's the procedure:
Maavadu or Vadu mangai pickle. To make this pickle first you have to pick out the good tender Mangoes.
1. Cut off the peduncle of Mango just leaving a Little bit. Do not cut off the peduncle of Mangoes completely. Just leave a little bit and cut off the remaining peduncle.
2. Rinse it off twice.
3. After rinsing wipe it off well with the cloth. To remove the Excess moisture
Dry them under Sunlight for an hour.
Make sure there should be no moisture.
once it's dried well add them in a clay pot .
4. Pour in 2 teaspoon of gingelly oil or castor oil ( you could use any one of these oil)
5. Toss it well to coat the Mangoes with the oil.
6. Add crystal salt as required. ( 1/2 cup)
7.close it & leave it for one week. The Mango has to Soak onto the salt.as days go by it releases water.
Till one week you must have to toss it well for morning & evening. you will start noticing that it oozes out water while soaking.
8. After 1 week uncover & keep it aside.
9.we have to make the seasoning powder for that grind mustard seeds as much as required. So first you can dry roast them for 5 minutes or just dry them out in the sun for 15 to 20 minutes, depending on the weather. Just to heat it up.so that we can grind them into a powder.
10. Once it's heated get them in a blender & blend it into a powder.
11.add red Chilli powder as required ( you can add dried red chillies after blending. )
12. Add the ground mustard powder.
13.Add the turmeric powder.
14.Mix every well.
Use only dry spoon ( don't use wet spoon)
Store it in a airtight container ( you can use Mason jars or whatever container you have)
15. Leave it for 6 more days.( do not forget to shake it daily)
while soaking it oozes our more also the tender Mangoes will become smaller.
the more it Soaks the better it tastes.
( you can use Mason jar or ceramic jars to store it if you make it in large scale)
It will be ready after a week.
Meanwhile daily morning & Evening toss it well.
16. After a week open and see it will be ready. Serve with curd rice. Other variety rice too.
Thank you for watching friends!
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