Maavadu Oorugai (Baby Mango Pickle)
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  • 10 mins Cook time
  • 160 hours Total time
  • 10 mins South Indian Maavadu Oorugai
  • 500 grams Ingredients
  • 8 cups Baby Tender Mangoes
  • ½ 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) Instructions 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! 3.5.3226



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