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One of the best reasons to look forward to spring, is the advent of the mango season. And it is heralded by the appearance of those tiny baby mangoes. Which brings forth a load of nostalgia.
I have fond memories of my mom using the stone container to marinate the tiny mangoes. And of me finishing half of them before she got around to adding the spices. Older than that memory is the one where I sneaked into my paati's maavadu jaadi, grabbed a handful, washing them in the warm tap water and happily snacking away.
Ever since coming here, I had to satisfy myself with store bought bottles of maavadu, supposedly just like homemade. None of them really had that special taste. Then my uncle-in-law recommended the thangam brand from thaayaar dairy (for the uninitiated, it is near Mambalam station and I highly vouch for it). We were hooked. My luggage on return trips from India definitely included a couple of packs. They are packaged nicely for such trips.
So, when I saw these baby mangoes at the Indian Grocery, I was tempted. I was unsure, but was willing to give it a try. I called my mom for her recipe and tried my hand at pickling. Maavadus can easily spoil if not pickled properly and I was worried that it might not marinate well. So I was shaking the bottle every chance I got, to make sure that they were pickling nicely.
I was hesitant to try it, mainly because I made a very tiny batch and was afraid it would be gone quickly, just like the huge batch of mango pickle (molaga maanga) from last week. Anyway, I found the courage to inaugurate today and I have to say, it has turned out ok. May be not thangam maanga ok, but close. I am thinking I could have made a bigger batch. But then that would have invoked the most famous cooking law - the smaller the amount, the tastier it is - or rather, its corollary.