Chennai summers also bring with it the blessings of mangoes and melons :) I am crazy about green mangoes, I just cannot get enough of it :) and as for melons lets just say its my staple diet - dessert for breakfast, lunch, dinner and midnight snack until the very last melon sells out in Chennai!
So I in this post I am going to share an extremely easy to prepare recipe to help you preserve a slice a summer that you can relish through the rest of the year.
Maavadu (Baby mangoes in salt and spicy brine)
Ingredients
- 1kilo of baby green mangoes
- 100gram of mustard seed powder (dry roast the mustard and grind)
- 10-15 dry red chilies ground to coarse powder
- Rock salt and table salt (according to you taste)
- 200ml of oil (sunflower oil or sesame oil)
Procedure
- Dry roast the mustard seeds and grind to a coarse powder
- Dry roast and grind the red chillies and keep aside
- Wash and dry the baby mangoes
- Take a think urn/ pot with a heavy lid add all the ingredient and mix gently
- Every day gently shake the content of the pickle jar
- Keep in a cool dry place and allow it to ferment for upto 3-4 weeks
Baby Mangoes, washed, cleaned and left out to dry for a day
Mustard powder - coarsely ground after dry roasting
Coarsely ground red chilly powder
A thick pickle jar with all the ingredients - mangoes, salt, mustard powder, chillies and oil
In about 3-4 weeks the Mavadu will look like this :)
Its perfect side dish for curd rice, Sambhar, Dhal or just about anything!
