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Mangoes, (Mangifera Indica) Am (Hindi), Mangai (Tamil) is the popular fruiting tree found in Southeast Asia. Indian Mangoes are in good demand. The fruit is loaded with anti-oxidant vitamins A, Vitamin C and Vitamin E. It also includes traces of Vitamin B1, B2, B3, B6 and  B9. The fruit is rich with minerals like potassium, phosphorus, Calcium and Magnesium.  The beta carotene is the known bio-active ingredient.

In India raw mango is used as chutney, pickle, and thokku. The raw mango powder is added to side dishes to give sour taste. In Tamil Nadu you will get tender raw mangoes in the months between March and June. The greenish layered tender raw mangoes will be small (size of a lemon), solid and wax coated. You will get fine aroma. It will be sour in taste. It is favorite vegetable for making pickle. The tender raw mango is called as ‘vadu mangai in Tamil. The vadu-mangai pickle will be tastier than raw mango pickle.

Ingredients

• Castor oil – Have a spoon full in your palm and apply it over all the mangoes.
• Mangoes (Vadu Mangai) (Tender Raw) – 8 cups
• Mustard seeds – ½ cup
• Red chilies 15 to 20
• Salt crystals – 250 grams
• Turmeric powder -One teaspoon

Method

1. Select small, solid, fresh and tender mangoes. Just smell and ascertain freshness.
2. Just clean for dirt. Wash the mangoes. Wipe it with your kitchen napkin.
3. Just give coat of Castor oil. Allow it to absorb.
4. Add crystal salt at the bottom of your pickle jar. Add mangoes. Just shake the jar to mix the ingredients evenly and keep it aside for three days.
5. After two to three days the mangoes will get shrunk. The color will also get changed.
6. Just drain the salt solution from the pickle jar.
7. Place the sauce pan on the stove. Light the stove and heat oil. Add mustard and allow it to splutter. Add a portion of the red chilies and stir well.
8. Prepare separately the powders of mustard seeds and red chilies
9. Add the chili powder first and then mustard powder. Stir well to make the ingredients to mix evenly.
10. Add turmeric powder and stir well.
11. Turn off the stove. Allow it to cool.
12. Collect the Mango-ginger pickle in a sterile jar. The pickle can be used after a week.
13. If you feel that the pickle is dry add some more oil.
14. The shelf life is one month Mangai,. If not touched by hand it will have more shelf life.
15. The pickle goes well with curd rice.