How to make Vadu Mango
This recipe has featured on the show Khanakhazana.
Main Ingredients : Baby mangoes, Mustard powder (मस्टर्ड पावडर)
Cuisine : Karnataka
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Green Chutney With Peanuts Varadhi Thetcha Paruppu Podi Anardane Aur Pudine Ki Chutney
Vadu Mango Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 11-15 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Vadu Mango Recipe
Baby mangoes 500 grams
Mustard powder 100 grams
Kashmiri red chilli powder 60 grams
Salt 50 grams
Asafoetida a pinch
Acetic acid (glacial) 5 grams
Method
Step 1
Combine well mustard powder, Kashmiri red chilli powder, salt, asafoetida with a little of the brine in which the mangoes have been soaked.
Step 2
Drain the baby mangoes and add to the masala. Add acetic acid and mix.
Step 3
Transfer the pickle into a sterilized bottle and keep in the refrigerator. Serve after a week.
Step 4
Always store refrigerated.
Nutrition Info
Calories : 908 Kcal
Carbohydrates : 93.2 gm
Protein : 33 gm
Fat : 43.9 gm
Other : Fiber- 28.6gm
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