Vadumaangai (baby mangoes)-1kg
Turmeric Powder-1 tsp
1. Wash the mangoes and pat them dry using a clean towel.
2. Add oil to the mangoes and mix it thoroughly. Make sure that all the mangoes are coated with oil. Prepare this in a plastic or ceramic jar.
3. Add salt to water and bring it to boil. Allow it to cool.
4. Once cool pour the water over the mangoes.
5. Close and leave it for 2-3 days. Stir once daily. The mangoes should change colour.
6. When all the mangoes are slightly brownish, it is time to prepare the paste.
7. Grind mustard and red chillies to a fine powder. Then add the salt water which was used to soak the mangoes. Grind into a fine paste.
8. Add this paste to the mangoes. Add citric acid and turmeric powder. Mix well.
9. Keep the jar in sun light.
10. Do this for two or three days.
11. Then just close the lid and leave the pickle alone for 10-15 days.
12. The most important fact is this pickle is very delicate and even a drop of water can spoil it. So use a dry spoon to take pickle.
13. While using, transfer small amount of the pickle to another jar and use.
14. Do not keep the main jar open for long.
15. If you are careful in maintaining, this pickle will last for a year.
|Wash and pat the mangoes dry. Add oil|
|Add boiled and cooled salt water and let it stay for 2-3 days|
|Make a paste of mustard and red chillies|
|Add the paste and other ingredients to the mangoes.|
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