- Tender Mangoes (Mamidi Pindelu) – 860gms (4 Cups)
- Salt – 165gms (1/2 Cup)[Make powder of rock salt & measure 165gms]
- Mustard Seeds – 1Tbsp (10gms)
- Turmeric Powder – 1 1/2tsps
- Castor Oil – 1 1/2 Tbsps (12gms)
- Red Chilies – 17 (Broken Red Chili Pieces 1/2 Cup)
For this pickle select mangoes which are not more than half to one inch radius. Mangoes which are bigger in size will not have the special smell of tender mangoes. Mangoes which are smaller in size will not taste good as they will be bitter (VAGARU IN TELUGU).
Wash mangoes. Add mangoes to a big bowl of water and wash them thoroughly by rubbing between fingers. Spread on a clean dry cloth and allow them to dry in shade till all moisture evaporates. When dry, cut the top portion of all the mangoes (MUCHHELU) with a knife.
Take around 3/4cup of rock salt. Take this rock salt into a dry mixie jar & grind to make fine powder. Measure 165gms of this powdered rock salt & keep it in a bowl. To the mixie jar add mustard seeds and turmeric powder and grind. Add sufficient water and grind the mustard & turmeric to a smooth & thick paste.
Take a clean & dry mixing bowl and a jar to store the pickle. To the mixing bowl add the tender mangoes. Add castor oil to the mangoes & mix well with fingers to coat each mango with castor oil. Now add the mustard-turmeric paste to the mangoes and coat well. Add powdered rock salt and mix again. When everything is mixed properly transfer the mango mixture to a clean and dry jar. Cover the jar and keep it aside for three days. Do not cover the jar tightly. Mix the mango mixture well daily two times for three days. Within two days water oozes from the pickle and mangoes start shrinking. On fourth day the mango mixture will be ready to add red chili paste. Measure 1/2 cup of red chili pieces. For me seventeen red chilies- broken into pieces made half a cup. Take a dry mixie jar, add red chili pieces and grind. We need to make a smooth paste of red chilies. So add sufficient liquid from the mango mixture to the crushed red chilies and make a fine paste. Add this smooth red chili paste to the mango mixture and mix well. Cover the bowl/jar with lid and tie a clean dry cloth over the top of the bowl/jar. From this stage, mix the pickle daily once without fail for ten days. Observe that the mangoes will be shrinking further. After ten days the pickle will be ready to serve. Serve with curd rice or dal chawal and enjoy.
Points to Notice:
As mentioned use tender mangoes whose radius is not more than half to one inch. Bigger mangoes will not have the unique smell of tender mangoes and smaller mangoes will be bitter (VAGARU).
Dry well the washed mangoes to get rid of the moisture.
Water added while making paste of mustard seeds and turmeric
For convenience, to mix the pickle daily, use a wide mouthed jar.keep the jar in a clean and dry place.
During summers when you want to serve buttermilk just add sufficient juice of vadu maanga and stir it before serving as a Flavoured Buttermilk
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