Pickled Baby Mangoes In A Chile Mustard Sauce (Vadu Mangai)
- 100 baby mangoes about 3/4 - 1 inch long
- 1 cup kosher salt
- 2 cups arbol chiles toasted and powdered
- 1 cup black mustard seeds, crushed
- 1/4 cup + 2 tablespoons untoasted sesame oil
- 1 teaspoon turmeric powder (optional)
- 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.rnDrain 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.
mangoes, kosher salt, arbol chiles, black mustard seeds, turmeric
Taken from food52.com/recipes/17477-pickled-baby-mangoes-in-a-chile-mustard-sauce-vadu-mangai (may not work)