"Vadu Mangai" is the pickle prepared from Maavadu (tiny baby mango). In the beginning of summer, we get these tendermangoes and the pickle is prepared in large quantities and preserved for one year
Before going to the recipe, You can check out my andhra mangopickle, punjabi mangopickle, sweet mango chutney and sweet mangopickle or other pickle recipes
Use dry spoon for serving the pickle and press the mango pieces gently in the jar to form the oil layer over the pickle before storing the pickle again
Cut raw mangoes in small square blocks. Transfer the pickle into glass bottlePour thin layer of salt over itSeal the lid with cotton cloth (In marathi it is called "Dadra")Notes
I wanted to make really colourful fish taco’s that were quite basic but still had a bit of a special edge to them so I went with fried hake, pickled carrots and cabbage, red onion, crispy radishes and mango with a very easy dressing made of sour cream and avocado
Inspired from Tarla Dalal's recipe I am sharing this Instant/Quick Raw mango Chunda recipe. This pickle can also be used as a spread for your bread/sandwich Or a dip with your chips
I finally asked the bartender at the restaurant (El Caporal) how it was made, and I was missing one key ingredient- the sweetness came from orange juice
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