Vadu mangai oorugai | Whole mango pickle-How to make-Step by step photos & Video

Cuisine Style: Tamil Nadu, South India | Cooking Time: 10-15 minutes | To Serve: 10 | Take with: Rice, roti, Idli, dosa, uthappam, upma, pongal | Type : Pickles, oorugai, thokku

Ingredients

• Small Raw mango[Vadu Mangai] – 10
• Gingelly oil [Sesame oil,nallennai oil]– 1/4 ltr + 3 tbsp
• Mustard seeds – 1 tbsp
• Fenugreek – 1 tbsp
• Red chilli powder– 6 tbsp
• Turmeric powder – ½ tbsp
• Asafetida – ½ tbsp
• Salt or Sea salt as required

Seasoning & Preparation Method

• Wash & wipe out vadu mangai.Then cut it into 4.
• In a plate add red chilli powder, turmeric powder & salt mix well.
• Stuff mango with red chilli powder mixture.
• Then dryout in the sunlight for one day
• Dry roast mustard seeds, Fenugreek, let it cool and grind to coarse powder.
• Heat gingelly oil in a pan, then keep it aside
• Heat gingelly oil in a pan then add mustard seeds & let it splutter.
• Add red chilli powder, turmeric powder & asafetida
• Add powdered mustard seeds and fenugreek.
• Add stuffed mango mix well, then cut off heat & let it cool.
• Then store it in porcelain jar cover it & keep it for 15 days to 1 month.

How to make Vadu mangai pickle video

How to make Vadu Mango Pickle- Step by step photos

Cut whole small mango into 4

Add red chilli, turmeric powder & salt

Mix well

Stuff mango with red chilli powder mixture

Sprinkle salt

Dry out in the sunlight for one day

First day evening

Dry roast fenugreek seeds

Dry roast mustard seeds till it splutter

Let it cool & coarsely grind

Heat 1/4 ltr sesame oil, keep it aside

Heat sesame oil, add mustard, let it splutter

Add turmeric powder & asafetida

Add red chilli powder

Add ground fenugreek & mustard powder

Add stuffed mango

Add salt

Saute for 2 min

Let it cool & store in a glass bottle

Add sesame oil

maangai oorugai ready, Serve with curd rice

Whole mango pickle

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