The sun-dried mango is a unique traditional preserve that is utilized as a pickle or as a component of curries and rasam. It is a summer tradition to make these maanga vattal. Try out this as my mother teaches me to make them.

One of the first things I ask for as soon as I drop my bags at Mum is for maanga vattal. This time was no different. With mango trees surrounding the house, these sundried mango pieces are a spicy quick treat that amma keeps with her hundred-odd varieties of pickles. When she said she had none in stock at this time I was a bit disappointed. I am sure she spotted it too. The next day there was a small basket of raw mangoes ready. So here we are capturing how the dried mango vattal is made. Win-win, I get the vattal and the learning of making it. Sharing the recipe here for you too to save and use when green mango is in season for you. 

Ingredients for the maanga vattal

Raw mangoes- Sour green mangoes are specifically chosen to make sundried mangoes. the variety we have here is called “pulian” which is a local favourite for its extreme sourness. these are picked fresh from the tree using net baskets to prevent them from falling down and damaging. 
Salt – Amma will not agree if it is not crystalline salt. She disapproves of the refined table salt as it has no flavour!! I agree, the minerals make the flavour better. 
Chillies the chilli used in this recipe is for the pickle flavour. You can make salted pieces too. The heat is usually from dried and powdered Serrano peppers. If not use cayenne powder.

The step-by-step process for making dried mango

Prepping the mangoes

Once the mangoes are chosen break off the stem and wash off the stain that drains. Take care to protect your face as the stain causes burns. Slice off the flesh from either side of the mango seed. You can cut this into halves or quarters. The seed can be preserved as such or the side flesh can be cut away and dried. 
Seasoning the mango pieces since it is a preserved form of mango, salt is the main preservative. Along with this chilli powder is added to provide spiciness and feel like a pickle. Once the salt and chilli are rubbed on the pieces. Leave this in the mixing bowl for a couple of hours so that the water from the mango is extracted with the salt.

Drying stages

3 to 5 days in the hot tropical sun is what makes the maanga vattal so perfect. The brined and seasoned mango pieces are arranged on a plate or clean cloth under the sun in a single layer. Try doing this early morning to avoid the sun glare. This will start drying and within a day the edges will curl up. Flip it over and dry it the next day. The pieces will shrink and roll as drying continues. After couple more days in the sun test if the centre is dry. When warm from the sun, the pieces will snap this is the best test for the drying process completed.

Storing the mango pieces

Once dried the maanga vattal shrinks to very small pieces. These can easily be stored in an airtight bottle in your pantry for up to a year. If the weather is a bit humid,  make sure you redry it in the hot sun say once in three months.
To use remove the necessary pieces with a dry spoon and seal the bottle back again 

How to use maanga vattal?

The dried raw mango pieces are a fantastic side to give a spicy sour bite to simple meals, kanjis or koozhu. If you soak the pieces in a tbsp or two of warm water they soften to form a pickle.
Amma makes a fabulous vattalkozhambu curry with maanga vattal that we had blogged about a long while ago – Click here for the link.
I use the manga vattal she gives to make a quick rasam by boiling the same with excess water, crushed garlic, rasam powder,  a shallot, curry leaves etc and seasoning to adjust. This is a thin rasam that is more like a soup broth than one to have with rice.

Stay connected 

Try out making these maanga vattals in summer this year. there are a few other vattals and vadams w keep stock. the Sago papad, avalakki sandige, kumbalanga kondattam, thamarakizhangu vattal are some we have in stock. However, I am learning new ones this year from my mother. Will share them with you as I get them right. Try out this manga vattal if you get fresh raw mangoes and then try out the vattal kozhambu with it. Share us a review when you make these and rate the recipe with 5 stars. Subscribe so we can bring you the latest content or connect with us via Facebook, Twitter and Instagram.

Stay on to explore more posts as I go back to help my mother.

This nectarine fizz is perfect to celebrate new beginnings. The combined flavours of sweet nectarine, lemon and mint are delicious to be served in a mocktail or spiced up to be a cocktail version.

Every new year brings something different, new learning. It is the anticipation that keeps us going. The Learning spirit and the overall smiles that come out of it. I look forward to this part of the year when get my loved ones talking and good vibes going. To celebrate this time,  we have nectarine fizz. It is a simple drink made with fresh nectarine, mint, simple syrup and sparkling water.

Understanding nectarines

The smooth-skinned slightly tangy sweet fruit that classically appears during summer is the nectarine. This soft stone fruit is similar to peaches. What they miss is the fuzzy skin. This prunus species is slightly smaller than a peach in size with soft flesh. Usually, you get them as yellow flesh or white flesh both taste almost the same.

How to choose a nectarine?

Nectarines are soft fleshed sweet fruit. This is under the category of stone fruits. The red-skinned fruit is firm to hold, but the ripe fruit is slightly yielding to a small press. You can also look for the freaked look on the skin for the ready-to-eat ones.

Ingredients for the nectarine fizz.

Nectarine: chooses your nectarine, wash and slice off the flesh. The seed is kind of clingy but hard. Remove it. You will need about half a nectarine per person for this stonefruit mocktail.
Mint leaves:  the freshness of the fizz is from the mint. If you don’t have any choose rosemary and add this while boiling the simple syrup to flavour it.
Simple syrup: this is a boiled solution of one part sugar and one part water. This is easier to use than stirring sugar without diffusing the soda! If you are using rosemary then add a couple of stalks to the boiling syrup to infuse. Cool and store it in the fridge.
Club soda: infused carbonated water what I have used. It has a slight tang with a touch of saltiness. You can use sparkling water in its place. 

Let’s put a party platter together.

We are putting a platter together to nibble as we watch the fireworks. On the platter, we have crackers, sliced Foccacia, cream cheese with chives, strawberries,  some blackberries, grapes, olives and sundried tomato and cashew dip. The nectarine fizz drink will go well with it. So that’s our plan.

Stay connected

Whatever you are looking forward to this year, hope all that comes with lots of happiness and togetherness. Hope you can stay with us through this year by subscribing to us. Check us out through our Instagram or Facebook.
Wishing you all a very happy 2023!!