Vadu Mangai வடு மாங்காய்

This is summer and mangoes are available in plenty. Making pickle is kid's play. Take a kilo of raw baby (Vadu) mango. In a basin, wash it and wipe clean. Pour 50 ml of Castor oil and evenly mix to give oil coat. Take 250 gm of raw chilly powder, 250 gm of table salt, 1 tablespoon of turmeric powder, and 2 tablespoons of mustard powder. In a jar, spread the oily mango, spread over the powder mix, again spread mango, pour the powder and complete the process. No need to pour oil. Close the jar, tie a cloth to its mouth for protection from dust. Keep it aside for 3 days. Now open it and stir the content with a dry spatula. Again close it. Every 3 days stir it. After ten days, the mango would have shrunk in size after absorbing the salt and spice. Vadu manga pickle is ready. Here is the picture of the pickle I made last week.

Avakaai pickle

Cut 10 raw mangoes into small pieces. To this take half quantity of mustard powder, red chilly powder and salt. In a glass /ceramic container spread some pieces and sprinkle the powder mix, again spread a layer of mangoes with powder topping, and complete the process. Now on top add a spoon full of fenugreek and pour a half litre gingelly oil. Close the container airtight. Allow it for 3 days to soak. Later take a dry paddle stick and mix the content once in 2-3 days. After a week the Aavakkai pickle is ready with the traditional aroma that opens our taste buds. Option: If you wish, you may also add a few pods of peeled garlic along with mango. Never put wet hands while making the pickle. No need of keeping the pickle jar under the sun. Always keep the jar tightly closed after use.

Lemon pickle

Take 10 big lemons. Keep ready a jar and spread a handful of table salt in it. Cut a lemon into pieces. Put the pieces into the jar as and when you cut pieces. Keep spreading 2 spoons of salt and again put lemon pieces and again spread salt. This is to avoid the pieces turning bitter. Close the jar and keep it tightly lid. Please use a ceramic jar or Plastic jar. If you use a stainless steel jar, the citric acid and salt together will rust the steel and makes a hole on the surface leading to a leak. After 2 days roll over the jar on its side, shake and keep it. Do it for a week. The salt is absorbed into the pieces. Take a karandi full of salted lemons in a cup that you would need for a week. Take a small kadai and pour 4 spoons of oil, heat it. Now add a pinch of asafoetida powder and a spoon of chilly powder. When it smokes, slightly mix it and now pour it into the salted lemon cup. Mix it well. Lemon pickle is ready. Use only a dry spoon for serving. Tip: Never add oil, salt, chilly all into the cut lemons at one time. This will spoil the product and leads to fungus growth. So, always take out some quantity of salted lemons and add fresh oil/spice every week. It takes hardly 5 minutes to heat on the pan. The shelf life of pickle is more.