Small size tender mangoes are called vadumangai or mavadu in South India.
This is not a very hot pickle.
Select medium sour variety preferably with little stem , if you plan to preserve the pickles.
Vadumangai - 8 cups
Salt - 1 cup ( powder rock salt)
Haldi - 2 tsp
Castor oil - 1 tbsp
Mustard seeds - 1/8 cup ( powder fine)
Red chilli powder - 1/8 – ¼ cup
If the stems are long, trim them to 1”
Wash in plenty of water, rinse well & drain completely.
Wipe well with a cloth..
Mix ground salt, mustard powder, haldi & red chilli powder well.
Smear the castor oil completely in the mixture.
In a earthen ware or glass jar, spread alternate layers of vadumangai & the mixture.
The first & last layers must be mixture.
Keep it closed for 2 full days.
On 3 rd day, it will start “ leaving “ water.
Everyday mix it well from top to bottom completely.
After the vadumangai shrinks well, start using it.
For daily use, keep in small “ service” jars.
The main pickle should always be covered with a clean cloth dipped in oil & “ squeezed” well – over that close airtight the jar.
If the mango is very sour use the same proportion for 7 or 6 cups of mangoes.
Variation:
For the first 2 days add only haldi & salt.
On the 3rd day, when it starts leaving the water, take a little water, grind with red chilli powder & mustard.
Mix castor oil to this & proceed as above.