Vadu manga is a traditional South Indian pickle. It is easy to prepare and so, so tasty that I could live with it and vegan curd rice for ever. Traditional vadu manga pickle requires no oil whatsoever. However, I find the packaged product available on shop shelves always contain oil. I have been making this pickle for a few years now and use no oil. It lasts for well over a year, with no refrigeration.
The vadu manga (tender mango) is available only during the months of March and April. I have searched high and low for it is Delhi – with no result. I normally pick up about a kilo when I travel to South India. This year, my classmate kindly couriered it to me. I cannot imagine a situation where there is no vadu manga in my home!

Ingredients
1 kg tender mangoes
1 cup salt
1 cup red chilli powder
1 1/2 tsp turmeric powder (haldi, manjal podi)
2 tbsp mustard seeds
Method
Wash the mangoes and dry them on a kitchen towel
They should be completely dry and have no moisture at all, otherwise the mangoes will rot
Set aside
Grind the mustard seeds to a powder
Add to the mangoes
Add chilli and turmeric powders and salt
Shake well so that all the spices are well mixed with the mangoes
Cover and set aside
Stir with a clean ladle once a day
In about a week, your pickle should be ready
The mangoes will release their juices (see image)
Transfer to a trellised jar and store in a cool, dark place
Serve with vegan curd rice, upma or even dosas and idlis
Enjoy!