This is an easy to make pickle. It is served with curd rice and adds a delightful burst of flavor to this classic dish. You can use raw mango for this recipe. It provides a tangy and zesty profile. This complements the creaminess of the curd. Making this pickle is simple and rewarding. You can combine spices and ingredients. They enhance its taste. As the pickle ferments, the flavors deepen and develop. Many people believe this improvement occurs when the pickle sits for a few days. It should be in a cool, dark place. This makes it a perfect accompaniment for meals. It is also great as a standalone snack.
Table of Contents
How to make
Vendhaya Mangai Pickle is a flavorful South Indian condiment made from raw mangoes. To prepare it, start by cutting the mango, with skin on, into small pieces. Then, mix in red chili powder for heat. Next, dry fry fenugreek seeds and grind them into a powder, which will add a unique flavor to the pickle. Combine the mango pieces with salt and the fenugreek powder. In a separate pan, heat oil and add mustard seeds. Once they pop, stir in asafoetida. Quickly pour the hot mixture over the mango. Mix everything together well, and your spicy, tangy pickle is ready to enjoy!
Vendhaya Mangai Pickle Recipe
Vendhaya Mangai Pickle
10
servings5
minutes5
minutesAn easy to make pickle that is served with curd rice.
Ingredients
Raw Mango – 1 big
Gingelly oil – 1 tablespoon
Red chilli powder – 1 teaspoon
Fenugreek seeds – 1/2 teaspoon
Asafoetida – 1/2 teaspoon
Salt – 1 teaspoon
Mustard seeds – 1/2 teaspoon
Directions
- Cut the mango with skin into small pieces.
- Add red chili powder and mix it well.
- Dry fry the fenugreek seeds and powder it.
- Add salt and fenugreek powder to the mango pieces.
- In a kadai add the oil and when it is hot add mustard. When it pops up add asafoetida powder and promptly remove from stove and pour over the mangoes. Mix well.
Wow!! Vendhaya Mango…..this is just delicious. they are looking great and I am sure that they taste great too. the Fenugreek seeds flavor enriches the taste of these Vendhaya. Thanks for the recipe.The Photos are amazing… I am already feeling hungry.
Vendhaya Mango
Thank you Rumela for visiting my site.
yeah, me too. My mouth is watering and everytime I peep into your site, I am hungry!!! we term it as menthi mavadikaaya and it is delicious! Thanks for posting.
Thank you Ananya.
Thanks for a wonderful recipe. Looking forward to read more recipes from your blog.
Dear Kamala Aunty,
I have been visiting your website for javvarisi vadams and then became your regular visitor. Your recipes are very neat and written very straight forwardly. One thing i would like to add to the section of pickle is that please include the recipe for pickle like vadu maanga (Maavadu). Because the forth coming is the season of mango and you can include varieties in them under the special tag of Season special -Mango recipes. I am interested to get the recipe from you than looking into other websites for vadumangaa. Thats why iam particular in telling you this Aunty
Thank you Jayshree for your kind comments. I will definitely post Mango pickle other seasonal special soon.
tnxs for the recipe. being a mango favte i liked the recipe. great job . keep it up kamalaji
Thank You Sheela.
Mam,My day starts with your website.I am very thankful to you.Good Luck,carry oooooonnnnn…..
Thank you and very kind of you Reepa.
Dear kamala aunty i loved very much to regular watching
Y(our) website. Pls post the latest recepies .i eagery wait and try to ur recepies.bye.
Hi Bhuvaneswari,
Thank you for your kind words. Please check my website for new recipes. If you want to receive it in your e-mail, please subscribe to my site. You will get it.
We prepare this often, learnt from my mother.