Mangoes are heavenly. Baby mangoes ARE heaven. It has a brilliant aroma & taste. Baby mangoes are available in early summer. So i buy 10 kgs and preserve it for rest of the year. This maa vadu (meaning baby mangoes) is a very popular and a must have pickle in South India. The procedure is very simple. It goes great with curd rice or you can pop one in your mouth just like that😋. There are two variations salt and spicy.
viewed by 276
What you will need
Baby mangoes 2 kg
Table Salt / rock salt 200 gms
Mustard 50 gms
Red chilli powder 7 to 10 tbsp
How to cook
Keep the mustard and salt in a plate and sun dry them for an hour. (Alternatively, you can dry roast them. But i dont recommend it bcos the mustard might splutter)
Cut off the stem. Wash twice. Spread on a cotton cloth and allow it to dry. It generally takes upto 15 minutes to dry completely.
Grind the sun dried mustard and salt (if using rock salt) separately to a fine powder.
Add the salt, toss the mangoes until the salt is evenly coated. Repeat tossing after add mustard powder & chilli powder one by one. (The left side pic is only salt & mustard. The right side pic is salt, mustard & chilli powder)
Cover the mouth of the container with a white cloth. Toss it regularly every 3 hours for the first day and every 4 hours on the 2nd & 3rd day.
By the 4th day, water should ooze out and it should smell great! The skin of the mangoes will start to shrink & thats when you'll know it is ready to be gobbled up😋😋
I prefer storing these babies in earthern pot as it does not require refrigerating. But if you dont have earthernware, bottle them up airtight and store in fridge. Toss them once in a day even after refrigerating to have longer shelf life.