Pickled Baby Mangoes In A Chile Mustard Sauce (Vadu Mangai)

1. 1

   ["Sterilize a glass jar with an airtight lid and completely dry. Wash & dry the baby mangoes. I like to submerge the produce in lukewarm water to which I add some vinegar. This takes care of any stray mold spores. Drizzle with 2 tablespoons of oil & shake well so that the oil coats the mangoes. Add the salt and turmeric powder & shake so that the salt sticks to the oiled skin) snap the jar shut with the lid . hake the container a couple of time each day for about 2 weeks. The baby mangoes release their moisture and this combines with the salt to create its own flavored brine.", "At the end of about 2 weeks, there will be sufficient brine to incorporate into a spicy sauce that the mango will be preserved in.

2. 2

   Drain off the brine into a blender jar. Combine the toasted arbol chile powder and the mustard powders and blend into an emulsion.", "Pour this sauce back onto the mangoes, taking care to coat the semi pickled mangoes entirely.Transfer the mangoes and the sauce into a dry sterilized glass jar. Pour the sesame oil to form a layer over the surface. Seal, and try to forget about it for at least a month, so that the mangoes can complete the pickling process in peace."]

* Per serving · 4 servings · Values may vary.

No additional tips available.