“Vadu Mangai” is the pickle prepared from Maavadu (tiny tender mango). In the beginning of summer, we get these tender mangoes and the pickle is prepared in large quantities and preserved for one year.
Traditionally, the tiny mangoes are plucked from the stems and castor oil is applied on each mango and then it is arranged in a ceramic jar in between salt layers and chilli and mustard powder is sprinkled over it. It will be kept for few days, shaking the jar twice a day, till it starts wrinkling.
Mostly pickles require lot of oil and salt for preservation. However, this “Vadu Mangai”, even though it is soaked in salt, it does not require much oil. I tried this short cut method with small quantity.
Vadu Mangai Pickle
