Kadugu mangai – Kanni Mangai – Vadu mangai – Mavadu – Tender mango pickle in salt and spice

Kadugu mangai – Kanni Mangai – Vadu mangai – Mavadu – Tender mango pickle in salt and spice is a seasonal pickle made with tender mangoes in Tamilnadu and Kerala during the start of summer. A special variety of mango which grows to just an inch long are used for the pickle. The mangoes are pickled in full without deseeding them.

Kadugu manga Kanni small manga vadu manga Tender mango pickle copy

I had a tree, with a huge canopy and in it grew mangoes in thousands. I waited for the fruit to grow bigger so that I can harvest them all and have a bounty to eat and give. I waited for a week, and another only to realise many of them fell down to me with a message I never understood.

They had grown, and they were done. They were the Kanni mango variety which grow in thousands and showered down to the ground in hundreds every day. I gathered my blessing and pickled them if I may. In brine and spices I pickled them all and gave to my friends and family to enjoy it all through the year.

Two variants of the pickle Salted and spiced. The salted brine is used as the base to add the spices and make a spicier version of the pickle.

The mango in brine can be used as a oilless pickle with curd rice or any food which needs a tart salty touch. We can also make an Archakalki or Manga chammandhi or Thair pachadi using the salted mango in brine as one of the ingredients. The spicy vadu manga urgai/ kadugu manga urgai is used as a side dish with curd rice, dosa upma or idly.

Ingredients

Tender mango

 

These mangoes are available only in the beginning of the mango season, in between March and April. Some times the mangoes which fall off the tree in its early stages are also used for pickling in full.

 

Pickling salt

 

All salts are just sodium chloride, but why a special salt for pickling you ask? Here is the answer.

Salt which does not have any additives like iodine or anti caking agents is the best salt to use for pickling or canning.

Based on this criteria, the free flowing salts are all ruled out because it has the anti-caking agents which makes them free flowing and avoid from lumping. Do not use low sodium salts as a substitute. Sodium is one of the key elements of pickling.

There are salts sold as pickling salts or canning salts which are designed for this purpose. Incase you don’t find them in the shops near you, you need to look for rock salt without iodine which is exactly the same purpose.

Any table salt can be used to pickle, but the iodine in it turns the pickle darker and the brine cloudy and unappetising due to the other additives like anti-caking agents added to it.

 

How to store a pickling salt ?

 

Unlike free flowing salt and iodised rock salts these salts used for pickling are prone to lumping due to moisture in the air. So they need to be kept in airtight containers.

If the salt has hardened , spread the salt on a parchment paper and bake it in the oven to remove excess moisture for 10 minutes.

 

How to store a pickling salt ?

 

Unlike free flowing salt and iodised rock salts these salts used for pickling are prone to lumping due to moisture in the air. So they need to be kept in airtight containers.

If the salt has hardened , spread the salt on a parchment paper and bake it in the oven to remove excess moisture for 10 minutes.

 

The sea salt I used.

 

Thanjai Natural’s Indian Non Iodised Sea Salt 1000grams Traditionally Made 100% Natural.

 

Chilly powder

 

I use my home made chilli powder or the three mangoes chilli powder from Andhra Pradesh. It has a deep colour and a tolerable spice too. I am not a fan of the Guntur Chilly as it is too spicy for my taste buds. I have also used the Kashmiri mirchi powder to make for my friend who has very low tolerance to spice.

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Where to buy the pickling salt ?

Thanjai Natural Traditionally Made Natural Indian Non Iodised Sea Salt – 3KG

Tips to make a perfect Tender mango pickle

1. Pouring the dosa batter on to the skillet  defines the pores of the dosa. Keep your laddle 6-8 inches from the tawa while pouring the batter.

2. If the dosa batter is too thick there will be very little holes. Add 1/4 cup of water to test again.

3. The batter can be kept in the refrigerator and used with in 12 hours.

 

Similar recipes

Recipe for Tender mango pickle in salt brine.

Kadugu mangai - Kanni Mangai - Vadu mangai - Mavadu - Tender mango pickle in salt and spice

Oil free tender mango pickle.
Prep Time 1 hr
Cook Time 10 mins
Course Pickle
Cuisine kerala cuisine, South Indian
Servings 50

Ingredients
  

  • 50 Pieces Small mangoes , with small part of the stem intact
  • 250 grams Salt approx

Instructions
 

  • Remove the stems of the tender mangoes.
  • Wash them in a bowl of water. Strain and set them to dry on a towel for an hour.
  • Clean the glass jars with a cloth or a paper towel to remove any moisture. Clean the rims of the lid too.
  • Layer the tender mangoes and salt alternatively till the jar is filled.
  • Close the jar and ensure it is airtight.
  • The salt will dissolve and slowly form the brine when the mangoes start to sweat.
  • Shake the bottle twice a day to ensure even distribution of salt.
  • In 2-4 days the mangoes will start to wrinkle and the salt liquid would increase finally immersing all the mangoes in the brine.
  • Set aside the bottle in a shelf with no direct sunlight and the pickle will be ready in 45 days with the softened mangoes.
  • These salted mangoes can be used to make archakalki, manga chammandhi or used as a pickle with curd rice.
Keyword Kadugu manga urgai, kanni mangai urgai, mango pickle, tender mango pickle

 

Spicy Kadugu mangai - Kanni Mangai - Vadu mangai - Mavadu - Tender mango pickle in salt and spice

Prep Time 10 mins
Cook Time 10 mins
Course kerala cuisine, Pickle
Cuisine kerala, kerala cuisine
Servings 50

Ingredients
  

  • 50 Pieces Tender small mangoes / vadu manga / kadugu maga
  • 250 gms Salt
  • 150 gms Chilli powder
  • ¾ tbsp mustard powder
  • ¼ tsp Asafoetida

Instructions
 

  • Remove the stems of the tender mangoes.Wash them in a bowl of water. Strain and set them to dry on a towel for an hour.
  • Clean the glass jars with a cloth or a paper towel to remove any moisture. Clean the rims of the lid too.
  • Layer the tender mangoes and salt alternatively till the jar is filled. Close the jar and ensure it is airtight.The salt will dissolve and slowly form the brine when the mangoes start to sweat.Shake the bottle twice a day to ensure even distribution of salt.
  • In 2-4 days the mangoes will start to wrinkle and the salt liquid would increase finally immersing all the mangoes in the brine.
  • The mangoes in brine is ready for the spices after 12 days of soaking them.
  • The salt brine is the liquid we will use to mix all the spices, so seperate the soaked mango from the brine and transfer it to a clean sterile pan.
  • Bring the brine liquid to a boil to kill of any bacteria.
  • Allow it to cook to room temperature.
  • Add the chilli, mustard, fenugreek and asafetida powders to the liquid. Using a clean and dry spoon, mix everything well. The resulting liquid will be a little thick in consistency.
  • Add the soaked mangoes back to the liquid. Mix well.
  • Transfer them back to the glass bottles with tight lids.
  • Set the bottle aside for 40 days allowing the mangoes to soften and absorb all the flavours.
Keyword Kadugu manga urgai, Spicy kanni mangai urgai, spicy tender mango pickle, Vadu manga urga

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