Vendhaya mangai is a very famous pickle that we often prepare when raw mangoes are in abundance.This is a pickle bursting with the flavor of fenugreek seeds balanced with the tart of raw mangoes.Also raw mangoes tend to cause heat which is well balanced by fenugreek seeds known for its cooling properties.This pickle is spicy,tangy and slightly bitter do the use of fenugreek seeds.This is an instant pickle that you can serve as soon as you make,but tastes great after 2-3 days when flavors get to mingle.As soon as I noticed appearance of raw mangoes in the market,I was in all dreams about the variety of pickles I would prepare with them.Seriously there are so many types of pickles more than one can imagine to make with raw mangoes.Mango pickle and curd rice is a made for each other combo but wait that is not all,this pickle tastes great not only with curd rice but parathas,rotis,I even eat it with dosai :).You can mix in some cooked rice with this for instant mango rice,spread it on bread for a quick breakfast.Try this very pickle this mango season and enjoy raw mangoes to its full glory 🙂
Vendhaya mangai recipe
7.Store in a clean dry jar and refrigerate. This keeps well in refrigerator for few weeks if handled properly.
1.Make sure there is not even a drop of water in the jar or the spoon you use to serve the pickle.
2.If making in large quantity,take a small portion and serve from that as and when needed.