Separate the tiny mangoes from the stem keeping 1 or 2 cm of stem on top of the mangoes intact
Wash and wipe it with a clean cloth
Add it to a broad vessel and sprinkle one teaspoon of Pomace Olive oil and mix it well so that the Olive oil will get coated on the mangoes
Boil ½ cup water and allow to cool
Grind salt, mustard, red chilli powder, turmeric powder and asafetida together to a fine powder
In a jar add the oiled mangoes and add the boiled and cooled water along with the spice powder
Shake it well
Close with a lid and keep it for two to three days
Shake it twice a day one in the morning and another in the evening
I got the perfect wrinkled vadumangai on the fourth day and heavenly with curd rice