Maa Vathal Urugai | Sun Dried Mango Pickle Recipe

Updated on May 16, 2019

Maa Vathal Urugai or Sun Dried Mango Pickle Recipe. A spicy and delicious condiment to serve with rice, arisi or rava upma etc.,

The process of this urugai is quite simple. You will sun dry the chopped raw mango, return to the brine to make it remain moist and supple and make pickle with it whenever you want.

Summer is a peak time for pickle making as the chances of the pickle getting spoilt as almost next to none.

This maa vathal urugai is almost like vadu mango pickle but with a different preparation process but the actual pickle making is like the Avakkai pickle.

As the sun dried mango pieces stay in the brine, it remains moist, soft and supple.

This is also almost like making lemon pickle from the preserved lemons at any time of the year.

The pickle can be made in a jiffy whenever you want at any time of the year, even during the off mango season.

Other than making use of the sun dried mangoes in this urugai, you can also use it to make this Maa vathal mor kulambu and Thatta payaru maa vathal puli kulambu.

The only thing that is tedious about this is the process of sun drying. But since we are doing it during the peak summer season, if you have access to direct sunlight for 5 to 8 hours, it will take just 2 to 3 days.

Also the time taken for sun drying will depend on the size of the chopped mangoes. I chop it into very small pieces to ensure quick drying and also it is easier to eat small pieces without wasting it.

For the pickle making itself, there is no specific recipe at all, as you can adjust the spice levels according to your taste buds.

You can also add less quantity of oil to make this pickle as it is unlikely to spoil unlike other mango pickle varieties.

Notes:

Make sure to buy raw mangoes that stays firm when pressed.

Make sure that there are no scratches or cuts on the surface of the mango.

Ceramic jars or glass bottles are preferred as they are suitable to store brine preventing corrosion.

Sterilise and dry the jars by keeping them in hot sun before storing the pickles.

Maa vathal urugai recipe details below:

Print Recipe

Maa Vathal Urugai

Pickle made using sun dried mango pieces soaked in brine.

Prep Time5 d

Cook Time15 mins

Course: Condiments

Cuisine: South Indian

Servings: 1 small bottle

Author: Radhika

Ingredients:

For the Pickle:

• Raw firm Mango - 2
• Rock salt - 2 handfuls 1/2 cup approx.,
• Maa vathal or Sun dried mango - 1 cup

For the Maa Vathal:

• Mustard seeds - 1/2 tbsp
• Gingelly oil - 1/3 cup

For the Pickle Powder:

• Mustard seeds - 3 tbsp
• Fenugreek seeds - 2 tsp
• Red chili powder - 1/4 cup
• Rock salt - 2 tsp

Instructions:

Make the maa vathal:

• Wash and wipe the raw mangoes. Cut into small bite sized pieces and discard the seed.
• Transfer to a clean and dry ceramic jar or glass bottle. ( I used a glass bottle ).
• Add the rock salt and shake well to distribute evenly.
• Close with a lid or cover the mouth with a cloth and secure it with an elastic band and set aside.
• Keep shaking the bottle every 4 hours. Do it for 2 days.
• On the 3rd day, the mango pieces will be swimming in the brine water.
• Place a colander into a bowl and dump the entire contents of the bottle into it and let it drain completely.
• Return the brine water to the glass bottle. Close with lid and set it aside.
• Spread the mango pieces on a clean cloth or plate (preferably tambaalaor a plastic sheet.
• Place it in the sun and let it dry completely.
• Let it dry in the sun for 2 to 3 days.
• On the evening of the final day of sun drying, return the dry mango pieces to the bottle to soak in the brine water.
• Close with a lid and keep it aside.
• You can store it as such and it will remain good for more than a year.
• You can remove little by little whenever you wish to make pickle.

Make the Pickle Powder:

• Heat a pan and dry roast fenugreek seeds, shaking the pan so that it gets roasted well. Take care not to burn the seeds. Transfer it to a bowl to cool.
• To the same pan add mustard seeds.
• Dry roast for a few seconds while stirring with a ladle.
• Transfer both to a mixie jar and grind it to a coarse powder.
• Now add red chili powder, rock salt and grind it to a fine powder and set aside.

Make the Pickle:

• Heat a pan with gingelly oil.
• When it is hot, add mustard seeds and let it crackle. Switch off the stove.
• Add the pickle powder and mix well briskly.
• Measure 1 cup of maa vathal from the brine and add it to the pan. If you take some brine when measuring & add it to the pan, it is alright.
• Mix well and let the contents cool down completely.
• Maa vathal urugai is ready.
• Transfer the pickle to a clean, dry jar and use as needed.
• Repeat the pickle making process to the rest of the maa vathal in brine whenever you want to make the pickle.