Mango is available only in summer season. In chettinad we make dried raw mango and store it for a year or two. This is called maavathal and it will serve as a vegetable which can be used year round.
The recipe made out of this maavathal are
It is very easy to make and it can be stored in glass bottles. You can try any recipe of your choice using this maavathal. This can serve as just raw mangoes.
Now let us see the maavathal recipe.
- Raw Mango – 5
- Rock Salt – ¾ cup or 5 table spoon.
Wash and wipe the raw mango with clean cloth. Cut the mango lengthwise. If you want you can use the seed (kottai) also.
Add rock salt and mangoes in a broad bowl and mix it well.
Soak overnight. Next morning spread plastic sheet in a plate or muram and spread the mangoes in it. Dry it in the direct sun.
In the evening put the mangoes in the remaining salt water and soak. Repeat the process till the salt water is sucked by the raw mangoes. You can dry the mangoes in the direct sunlight for at least five days.
Add ½ cup buttermilk while soaking the mangoes.
Half riped mangoes are good for maavathal.
Store it in the glass or ceramic containers and keep it in the storeroom for one year (next mango season). No need to keep it in the fridge.
If you store it in the ever silver containers, it will spoil the container because of its tanginess.