Vadu Maanga | Tender mango pickles
Vadu Manga" is a popular pickle from South Indian cuisine, especially in Tamil Nadu. It consists of small, green, unripe mangoes preserved in a brine with various spices. This pickle is known for its tangy and sometimes spicy flavor, making it an excellent accompaniment to many South Indian dishes like curd rice (yogurt rice) or as part of a traditional meal. The ingredients for making Vadu Manga can vary slightly, but they typically include mustard seeds, chili powder, salt, and sesame oil, which contribute to its distinctive taste and preservation.
Check out my latest YouTube video for a quick three-day journey into preparing an irresistible baby mango pickle! 🥭 The process is surprisingly easy, debunking any unnecessary fears around making vadu maanga.
Practical tips abound—avoid touching the pickle once it's in the jar, use only glass or ceramic containers for longevity, and always opt for a dry spoon. Even beginners can dive in fearlessly with a bit of care.
The unique twist here involves adding rock salt initially, allowing the mangoes to shrivel over 5 days. Then, the vadu maanga masala, including red chillies, turmeric powder, and mustard seeds powder, is prepared using this saltwater. To expedite the enjoyment, I suggest adding all the masalas upfront, ensuring a quicker infusion.
For added flavor, generously add 3 to 5 tablespoons of sesame oil for every kilogram of mangoes—avoid castor oil to prevent any chance of fungus. This natural preservative surpasses the use of vinegar.
Feel free to watch the step-by-step process in my YouTube video: [Insert YouTube Link Here] and relish the quick journey to delicious baby mango pickle perfection!
The basic recipe :
8 measures baby mangoes ...
3/4 measure rock salt
3/4 measure red chili powder use both spicy variety and Kashmiri chili powder for colour and brilliant look . use more of chili powder if preferred . 1/4 th measure plus 2 tbsp mustard seeds powder
( reduce if you dont like the flavor of mustard seeds ) but a minimum must be added .
1 tbsp turmeric powder or chopped whole turmeric sticks called varali manjal
3 tbsp sesame oil or less
Method :
Select small, round mango varieties for the pickle, ensuring they are all raw with no yellow marks or blemishes. Choose evenly sized mangoes and follow these steps:
Wash and dry the baby mangoes thoroughly, spreading them on a cotton cloth to absorb excess water drops. Snip off the stalks, leaving a small attachment. Ensure each mango is wiped dry. If necessary, allow more time for drying.
Take a clean glass jar or ceramic bowl. Fill it to the brim with the baby mangoes. Add 3-5 tbsp of sesame oil, making sure the oil coats the mangoes well. Avoid touching with hands; use a wooden spatula. Shake the container well to ensure even coating.
In a mixer jar, combine salt, chili powder, mustard seeds powder, and turmeric powder. Grind well and add this powder to the mangoes in the bowl or bottle. Shake thoroughly to ensure even coating.
Cover the bottle with a lid and let it sit on the counter. Shake the bottle twice a day as the mangoes release salty water with the spices.
By day 2, you'll notice the magic happening—the delicious jalam or managa thanni, as called in Tamil, will start saturating the mangoes. There will be a considerable amount of moisture.
By day 3, enough liquid will have formed, and the mangoes will have shrunk. In the video, you'll see the result of day 3, indicating that almost 99 percent of the work is complete.
Transfer the pickle to small bottles and store them in the fridge. Take out a little at a time for consumption.
In the video, two batches are shown using two methods: grinding whole red chilies or using ready-made chili powder. Divide the quantity between two bottles for storage.
Vadu Manga is popular for several reasons:
Vadu Manga has a unique and distinctive flavor that combines the tanginess of unripe mangoes with the spicy and savory notes of the pickling spices. This distinct taste makes it stand out and appeals to people who enjoy bold and flavorful foods.
It is deeply rooted in South Indian culinary traditions, especially in Tamil Nadu. Many people grew up with it as a part of their meals, creating a sense of nostalgia and cultural connection.
Vadu Manga is a versatile condiment that can be paired with a variety of dishes. It complements traditional South Indian meals like curd rice but can also be used to enhance the taste of other dishes, snacks, or even as a side dish.
Pickling mangoes in brine with spices allows for a longer shelf life, making Vadu Manga a convenient and long-lasting condiment. This preservation method enables people to enjoy the flavor of mangoes even when they are out of season.
South Indian cuisine has gained popularity globally, and as a result, traditional South Indian pickles like Vadu Manga have also found a wider audience.
Certain foods become popular not just for their taste but also due to their cultural significance. Vadu Manga is often associated with festivals, celebrations, and special occasions, further contributing to its popularity.
Overall, Vadu Manga's popularity can be attributed to its unique flavor profile, versatility, cultural significance, and the way it connects with people's culinary preferences and traditions.
