Normally when we make vadu manga ( small round mangoes whole) made as pickles. We don't add water, as this pickle lasts long if we take caution by not using wet hands or wet spoons to remove the pickle. When we add salt, turmeric powder and mix well, keep ot for 2-3 days, it gives out enough water. Some use this water to grind mustard seeds and mix, while just mix mustard powder, dry chili powder, using either sesame oil or castor oil. Most people use only the mango to eat with curd rice, while some like to use the the juice also to mix with curd rice. Whatever it is, mostly a lot of juice gets left over. This year, I got a brain wave, why not use this juice itself which has salt, chili powder and turmeric to use to season my veges, while using stuffed paneer parantha and masala potato puris !
I'm sure that you can be very innovative to use these spicy pickled juices into multiple uses, maybe even while grinding adai, instead of adding chilies, add this juice at times to get a different taste, why not ?
I did use this juice to add taste to my cauliflower, potato vege, added it with paneer mashed to stuff my parantha, then to make masala puri, mashed a potatoes, added this juice, added whole wheat flour and mixed to make spicy puris.
NOTE- as this juice is salty, after mixing it with whatever you choose, add salt if need be later.
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