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Saturday, June 28, 2014

Vadu Mango Pickle

Hi Friends


After taking little gap due to summer holidays etc. back to my blog with yummy yummy and delicious VADU MANOGO PICKLE. Generally we get them in summer ie in mango season in April, May and June. These tiny mangoes are not available in all places. I remember when we were in Karuppanan street, Channai, I saw these vadu mangoes first time and came to know that can make pickle with these tiny mangoes and enjoyed after seeing beautiful greenish tiny mangoes. The mango seller use to sell these mangoes in PADI. (Padi is a measurement in Tamil Nadu). In Channai they used to prepare this pickle in large quantity for the year and store them in earthen jars. These mangoes are little costly compared to the regular ones.

I am very much enthusiastic to prepare pickle out of these. My mother, my son and daughter likes this very much. This is quick made recipe with awesome taste and flavor. At last brought them from Bangalore.

OK. Let us go to prepare this tasty pickle.

Ingredients
  • Vadu mangoes                          1/2 kg
  • Required salt
  • Red chilli powder                     2 1/2 tbsp
  • Feenu greek seeds                    1 1/2 tbsp 
  • Mustard seeds                          2 tbsp
  • Hing                                          pinch
  • Turmeric powder
  • Castor oil                                  3 tbsp
How I did it                               
  1. Select fresh baby mangoes with little stalks.
  2. If the stalks are too long cut it. Mango pickle looks nice to see and eat with little stalks.
  3. Wash properly.Pat dry completely in the kitchen nap kin in a shade.
  4. Meantime dry roast feenu greek seeds, let it cool and grind along with mustard seeds , red chilli powder, hing and turmeric powder into powder.
  5. Take a wide bowl ,so that it is easy to mix the ingredients.
  6. Transfer tiny mangoes into it.
  7. Add castor oil and mix well.
  8. See that every mango should coat with castor oil completely.
  9. Add grounded masala powder to greased mangoes and shake well and transfer into a glass bottle.
  10. It is for you to shake/toss mangoes daily.
  11. For the 3 rd day, you will see the gravy in the bottle.This is is because of salt and masala powder.
  12. Shake/toss daily twice, morning and evening. No need of spoon. I take bottle into both my hands and shake well.
  13. For the 6th or 7th day see the wrinkles on the tiny mangoes.
  14. It looks nice and ready to eat.

       This is a fantastic. It goes well with curd rice.

My Note

No need of water.
If available use rock salt. It produces water quickly while mixing and also free of additives.
Use dry spoon while handling.
If the pickle in large quantity , take in a small bottle for handy purpose.

Nutritional Info

Rich in Iron.
Reducing the risk of kidney stone formation.
This fibrous mangoes good for digestion.
Castor oil controls the heat produced by mangoes.

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