I developed a liking for brined (salt water) pickles from my dad. My dad is a huge brined pickle fan, and he regularly makes them using baby mangoes, regular mangoes, lemons, lime, kadarangai (wild lemon), narthangai (another citron variety), green chilies, ginger and mango ginger. Out of all these, I think his favorite combination is lemon, tiny green chilies and ginger pieces in salt water. You can always see few bottles of brined pickles in my home all the time.
While my wife and I were shopping for Indian groceries over the weekend, I spotted some baby mangoes. These are seasonal and are not available all the time, and as I was craving for the “Uppu Maavadu” (‘Uppu’ means salt in Tamil, and ‘Maavadu’ means baby mango) I bought a few and made this pickle which should be fully cured and ready to eat in about 2 weeks (you can still eat before that…).
The spicier version of this baby mango pickle with red chili, turmeric and mustard powder is more popular than the salted version. I am a fan of that spicier version too (yogurt rice with spicy baby mango pickle, what a heavenly combination!).
Uppu Maavadu
Brined, crunchier and juicier baby mango pickle, you cannot ask for more – a perfect accompaniment to any meal!
Ingredients
- 1 lbs Baby Mangoes
- Salt to taste
Instructions
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Wash the baby mangoes to remove any dirt.
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Take a glass bottle or ceramic jar, add water and salt (about 1 tbsp salt per cup of water) and mix well.
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Add the baby mangoes, shake gently, cover and let it cure for about a week or two and enjoy.
Hello, my name is Senthil. I am a passionate food blogger from Houston, Texas. This is my online kitchen, and I will be cooking delicious recipes for you, provide kitchen tips that I have learned over the years, and share personal stories and fond memories around food. Keep checking out for new stuff!
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