Baby mango pickle (Maavadu)

🔥 Prep

• Wash the 1 kg tender baby mangoes thoroughly under running water and pat them dry with a clean kitchen towel.
• Trim off any stems or blemishes, keeping the mangoes whole.
• Measure out 200 g of salt, 2 tsp of turmeric powder, and 50 g of red chili powder, placing each in separate small bowls.
• Sterilize a glass or ceramic jar (approximately 1.5 L capacity) by washing with hot water, rinsing, and letting it air dry completely.
• Keep a clean, dry spoon or wooden press ready for packing the mangoes.

🔥 Cook

• 1. Layer the whole baby mangoes in the sterilized jar, then sprinkle the measured 200 g salt, 2 tsp turmeric powder, and 50 g red chili powder evenly over the layers.
• 2. Press the mangoes down with a clean spoon to release their juices and ensure they are submerged in the forming brine.
• 3. Seal the jar tightly and place it in a location with room temperature (around 25‑30°C) for 3 days, shake the jar gently once daily to distribute the spices.
• 4. After 3 days, check that the mangoes have softened and the brine is cloudy; if desired, let them ferment for an additional 2 days for stronger flavor.
• 5. Transfer the jar to the refrigerator (4 °C) and allow the pickle to mature for at least 1 week before serving; it can be stored for up to 2 months.

🔥 Serve

• Serve the baby mango pickle as a tangy side dish with steamed rice, sambar, and rasam.
• Pair it with curd rice or yogurt to balance the sourness.
• Accompany with breakfast items like dosa, idli, or pongal for a traditional South Indian meal.
• Store leftovers in a clean, airtight jar in the refrigerator; use a clean, dry spoon each time to avoid spoilage.