Vadu Mangai Pickle Recipe – Tender Small Raw Mango Pickle
Vadu Mangai Pickle is a quintessential South Indian side dish that adds an explosion of flavors to your meal. Made from tender, small raw mangoes (often referred to as baby mangoes), this pickle is characterized by its sharp, tangy taste balanced by the spicy warmth of red chili powder and the aromatic mustard seeds. The pickle is left to ferment over a period of time, during which the spices and mangoes meld together to form a tangy, savory gravy called Manga Thanni (mango water). This irresistible pickle is perfect when served with curd rice or paired with hot steamed rice. Let’s dive into the recipe to make this delightful South Indian treat at home.
Ingredients for Vadu Mangai Pickle
| Ingredient | Quantity |
|---|---|
| Mango (Raw) – Baby Mangoes | 250 grams |
| Red Chilli Powder | 1 cup |
| Mustard Seeds (coarsely pounded) | 1/4 cup |
| Rock Salt | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 60 |
| Protein | 1 g |
| Carbohydrates | 15 g |
| Fat | 0.5 g |
| Fiber | 2 g |
| Sodium | 500 mg |
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Servings: 15
Instructions for Making Vadu Mangai Pickle
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Prepare the Mangoes:
Begin by trimming the stems of the raw mangoes. Next, wash the mangoes thoroughly under running water to remove any dirt or residues. Once clean, place the mangoes on a large muslin cloth and spread them out evenly. Allow them to air dry or, if in a hurry, you can wipe them down with a clean kitchen towel. -
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Prepare the Jar:
Select a large glass jar with a lid that will be used for storing the pickle. Wash the jar thoroughly and ensure it is completely dry before use. It is important that no moisture or dirt remains inside the jar, as this could affect the pickling process. -
Coat the Mangoes with Spices:
In a large steel mixing bowl, add the washed mangoes along with rock salt, red chili powder, and coarsely pounded mustard seeds. Stir the mixture gently to ensure that each mango is evenly coated with the spices. The combination of mustard, chili, and salt will create the flavorful base for the pickle. -
Transfer to the Jar:
Once the mangoes are well coated with the spices, carefully transfer them into the prepared jar. Seal the jar tightly with its lid, ensuring no air can escape. The pickling process will take anywhere from 10 days to 2 weeks, depending on the ambient temperature and the ripeness of the mangoes. -
Daily Shaking:
During the fermentation period, do not open the jar or stir the mangoes. Instead, shake the jar gently every day, just enough to mix the ingredients inside. This helps in evenly distributing the spices and encourages the release of water from the mangoes. -
Wait for the Mangoes to Ferment:
After a few days, open the lid of the jar. You will notice that the mangoes have started to shrink slightly and that the skin has begun to wrinkle. This is a good indication that the pickling process is working. The salt, chili powder, and mustard will form a flavorful gravy known as Manga Thanni. -
Ready to Serve:
The Vadu Mangai Pickle is now ready to be enjoyed. The fermentation process enhances the depth of flavors, making the pickle tangy, spicy, and absolutely delicious. Serve it as a side dish with curd rice, plain rice, or any South Indian meal for that perfect balance of flavors.
Storage and Shelf Life
Vadu Mangai Pickle can be stored in the jar for several months, but it’s best enjoyed within 2 weeks to ensure the freshest taste. Always use a dry spoon to remove pickle from the jar, as moisture can spoil the pickle. If the pickle seems too salty or spicy, it can be diluted with a little water or tempered with oil.
Tips for Perfect Vadu Mangai Pickle:
- Choose the Right Mangoes: For the best results, use small, tender, and slightly unripe mangoes. These mangoes have a firmer texture that holds up better during the pickling process.
- Adjust Spice Levels: The quantity of red chili powder can be adjusted according to your spice tolerance. If you prefer a milder pickle, reduce the chili powder and increase mustard seeds for a more tangy flavor.
- Ensure Cleanliness: It’s crucial that the jar, utensils, and mangoes are completely dry to avoid contamination. Any moisture can lead to spoilage.
- Fermentation Environment: Place the jar in a warm, dry place, away from direct sunlight, to encourage fermentation.
Conclusion
Vadu Mangai Pickle is a delightful and authentic South Indian recipe that brings out the vibrant flavors of raw mangoes. With its tangy, spicy, and savory profile, it perfectly complements a variety of meals, especially curd rice. This recipe offers a taste of tradition and can easily be made at home with minimal ingredients. Try it out and add a burst of South Indian flavor to your meals!
