VADU MANGGA

Ingredients:
25 tender young green mangoes
2 tbs gingelly oil (normally they use castor oil)
¼ cup salt
¾ cup red chillie powder
¼ cup mustard seeds powdered

Method:
Wash the mangoes and dry well.
Leave about quarter inch of stem intact.
Cut off the remaining stem.

Put the mangoes in a glass jar, pour the oil and shake
the jar so that the mangoes are coated with oil.
Now sprinkle the salt and do the same.
Now cover the jar tightly and set aside for four to five days.
Open the jar daily and stir the mangoes with a dry spoon.

After five days the mangoes would have absorbed the salt
and shrunk in size.
Mix the chillie and mustard powder and sprinkle over the mangoes.
Cover well and allow the pickle to absorb all the seasonings
for at least two weeks.
Serve with tayir saatham.