In chettinad all of them have mango tree in their back yard. They make different recipes with mangoes,out of which vendhaya mangai is one. Vendhaya Mangai is very common and easy pickle in chettinad. They make in large quantity and keep it in the big ceramic jar(jadi)and close it tightly with a white cloth, then close it with a lid and use it for about a year. Sour mangoes are good for this pickle. This pickle is easy to make and good to taste.
Now let us see how to make this pickle
Prep time - 20 minutes
Cook time - 5 minutes
Serves - 20
Ingredients:
Sour raw mango - 2
Red chilli - 15
Fenugreek - 1 tsp
Rock salt - 4 tblsp
Turmeric powder - ¼ tsp
Method:
Wash and dry the raw mangoes. Cut in to small cubes with or without shell. Discard the seed only.
Dry roast fenugreek and grind. Grind redchilli and rock salt.
Add mango, fenugreek powder, chilli powder, salt and turmeric powder in a broad bowl and mix it well.
Keep it in the sun for about six to seven days. Serve with curd rice.
Note:
If you want you can temper one teaspoon mustard and ¼ tsp asafoetida in one tablespoon gingelly oil and add to the pickle.
Sour mangoes are good for pickle.
Store it in the ceramic jar or glass containers and use it for six months.
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