Rooted in Rasam

A non staged capture of pickle making at the start of the Indian summer. Vadu Manga (tender mangoes) dried in the sun, coated with castor oil and salt, then mixed with simple spices thay do their magic to make pickle.

1. Wash and sun dry 2 kgs of Maavadu
2. Add 3 tbps Castor oil and coat the mangoes
3. Then add 1/3 cup of rock salt and toss to coat.
Store this in a dry jar with mouth coverd with a cloth for 3 days. Shake thoroughly once a day.. The mangoes will shrink.
4. Make a mixture of
Red chili powder – 1/2 cup
Mustard seeds – 1/4 cup
Turmeric powder – 1 tbsp
Powdered Fenugreek seeds – 1 tsp
Add to mangoes.
5. Store in the jar for 10 to 12 days, shaking again once a day. By the end of this process, the mangoes would have softened, absorbed the spices and made a brine with all the released juices to form the pickle.

Eaten best with Thayir Sadam ( Yogurt rice) and equally delicious with any food !

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