Vadu mango is a baby mango. Baby mangoes are available in March only. So we can make vadu mango pickle in March only. It is a common pickle which can be prepared easily in just less than an hour and can be stored for about a year ( up to next season). Vadu mango with little stalk is good for pickle. Now the rates of the vadu mangoes are very high. We can use castor oil for vadu mango pickle. Heat produced by mango is controlled by castor oil. Salt and castor oil is the preservative of the pickle.
Let us see the recipe.
- Vadu mango – ½ kg
- Castor oi – 2 tblsp
- Warm water – ¼ cup
- To grind:
- Red chilli- 20
- Rock salt- 1 1/2 tblsp
- Fenugreek- 1/2 tsp
- Mustard seed- 1 tsp
- Asafoetida – ½ tsp
- Turmeric powder – ½ tsp
Leave the stalk of the mango ¼ inch. Soak the vadu in the water for ten minutes and wash it well. Dry the mango with kitchen towel without any moisture.
Add castor oil and grease the vadu well. Grind red chilli, rock salt, fenugreek, mustard seeds, asafoetida and turmeric powder in the mixie coarsely.
Heat ¼ cup of water and allow it to cool. Add this water to the ground powder and mix it thoroughly.
Finally add this mixture to the greased mango and mix well with a ladle. Use broad bowl for this pickle and stir two times morning and evening.
Stir daily for ten days so that the vadu will soak properly. After 10 days we can use the pickle.
Every time use dry spoon.
Take little amount of pickle in the small container for daily use so that the pickle will be good for a long time.