South Indian Maavadu Oorugai (Mango Pickle)
- 8 cups Baby Tender Mangoes (Vadu maangai)
- 1/2 cup Rock Salt (adjust to taste)
- 1 teaspoon Turmeric Powder (Haldi)
- 10 Dry Red Chilli
- 2 teaspoons Mustard Seeds (kadugu)
- 1 teaspoon Fenugreek Seeds (methi)
- Wash the mangoes really well. Dry it on a clean piece of cloth. Add mangoes to a large container (with enough space to let the mango juices releases).
- Add rock salt and turmeric powder (haldi) and mix well.
- Close the container and let it sit / rest for a day. The mangoes will start to release juices. (If for any reason, the mangoes you have a dry even after a day, you can add a little splash of water). Add oil and mix well.
- Grind dry red chili, mustard and fenugreek seeds to a smooth powder. Add the powder to the mango-container. Mix well.
- Close the container and let it sit and absorb the flavors for the next 6-7 days. The longer it sits, the more flavorful it becomes. After a few days, the mangoes would have soaked up a lot of flavor and become more tender to bite.
- You can eat the mango as a mid-day snack. Or you could serve it (along with the juices) with curd rice or anything you want.
- After 7 days, transfer the mangoes (with all the juices) to an airtight container. You can store it in the refrigerator or room temperature. It should last for a year!
- Category: Condiments
- Cuisine: South Indian