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Maavadu Pickle Recipe-Vadu Mango Pickle-Mavadu

June 5, 2012 by PadhuSankar 46 Comments

Vadu maanga or Mavadu are tender small raw mangoes which are commonly available during the summer in South India.Usually we make pickles out of these mangoes.The good thing is, we do not use oil for this pickle and salt is the only preservative for this mango pickle. My mother is an expert at making this pickle. She usually buys Maavadu in bulk and prepares this pickle every year to distribute it to friends and relatives. It is a fantastic accompaniment not only with curd rice but also with sambar rice.Every time I make this pickle, all the other pickles get sidelined in my home.

Mavadu Pickle-Vadu Mango Pickle

Vadu Mangai Pickle-Maavadu oorgai


Vadu Mangai Pickle

 Prep Time : 40 mins

 Recipe Category: Pickles-Mango
 Recipe Cuisine: South Indian
 Author:Padhu Sankar

   Ingredients needed

   Vadu (Baby mangoes) – 2 kg
   Salt (crystal salt or rock salt) – 2 cups
   Chilli powder – 1/2 cup
   Mustard seeds – 2 tsp
   Turmeric powder – 1 tsp

Preparation

Wash mangoes well 3-4 times.Trim the long stems. Spread it on a cloth and air dry it under the fan inside the house.The mangoes should be dry and free of moisture.

Powder the rock salt in a mixie and keep it ready.

In a bowl, mix salt, chilli powder and turmeric powder well.

Method

Take a big jar or plastic bucket, add 1 layer of mangoes, then add a layer of salt + chilli pwd + turmeric pwd mix.

Then again a layer of mangoes and top it with chilli pwd+ salt+turmeric mix. Keep on layering it until all the mangoes are over. Close it and keep it aside.

The next day shake the container well or mix it with a dry ladle so the the spices get mixed well with the mangoes. Mix well with a dry ladle twice a day (both morning and evening).

By the 3 th day, the mangoes would have oozed out lot of water.

Take 2 tsp of mustard seeds and grind it with a little oozed out water and add it back to the mango pickle.

Mix it well twice everyday (morning and evening) with a dry ladle.

It is ready for use after 10 days.Even after that you have to mix it well everyday. The longer the mangoes soak, the tastier it will be. Mine was perfect and tasted great.

Note– I use only rock salt for all my pickles as it is free of the additives. Powder the rock salt before using it.

Choose baby mangoes with stem as those without stems are mostly picked up from the ground and is not suitable for making this pickle.

Do not use spoiled or damaged mangoes as it will spoil the whole lot.

Traditionally, they make this pickle in large quantities and preserve it for a year, so castor oil is applied on the mangoes before pickling, to prevent it from getting spoiled. But since I have pickled only 2 kgs and do not like castor oil, I did not apply it. If you are making it in bulk, coat the mangoes with a few tsp of castor oil after drying it well. Then follow the procedure above.

Traditional measurement – For 8 measures mangoes – 1 measure crystal rock salt and 1/4 measure chilli powder.

Refer more Pickle Varieties from Padhuskitchen
 

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Filed Under: Pickles, Uncategorized Tagged With: Mango Recipes, Tamil Brahmin recipes, Uncategorized




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Reader Interactions

Comments

  1. Priya

    June 5, 2012 at 9:28 am

    Slurp,am drooling here..Super tempting maavadu.

    Reply
  2. Ez Cookbook

    June 5, 2012 at 9:29 am

    Nice traditional recipe and you made me to remember my grandma with this pickle recipe… thanks for sharing

    Reply
  3. Sangeetha Nambi

    June 5, 2012 at 10:09 am

    Best combo with curd rice… Yum !!!

    Reply
  4. S.Menaga

    June 5, 2012 at 10:14 am

    woww looks yumm..where did u get this vadumanga Padma??

    Reply
  5. Shobha

    June 5, 2012 at 10:29 am

    Vadu manga tastes so good with curd rice..

    Reply
  6. Priya Satheesh

    June 5, 2012 at 10:51 am

    My fav pickle..Even my mom used to prepare this every summer and distribute it to all our relatives..

    Reply
  7. Akila

    June 5, 2012 at 10:56 am

    My mouth is watering here… Mmmmhhhhh

    Event: Dish name starts with M

    Reply
  8. Tina

    June 5, 2012 at 1:21 pm

    Delicious pickle…

    Reply
  9. Spice up the Curry

    June 5, 2012 at 3:14 pm

    this pickle just awesome. finger licking pickle recipe

    Reply
  10. Swathi Iyer

    June 5, 2012 at 4:32 pm

    Tender mango pickle looks delicious Padhu.

    Reply
  11. Suja Manoj

    June 5, 2012 at 5:08 pm

    Drooling,perfect with curd rice

    Reply
  12. Subhie Arun

    June 5, 2012 at 10:35 pm

    wow..yummy..this is new dish to me….thx for sharing!

    Reply
  13. Rinku Naveen

    June 5, 2012 at 11:58 pm

    Oh my my one of my fav pickle. It looks so tempting! Can have rice with just this pickle.

    Reply
  14. R

    June 6, 2012 at 1:30 am

    looks irresistible!!

    Reply
  15. R.Punitha

    June 6, 2012 at 7:06 am

    Hi Padhu ,

    Really Drooling !!!!

    perfect match with curd rice…

    Reply
  16. PT

    June 6, 2012 at 10:23 am

    only one song comes in my mind now after seeing your recipe.. vadu maanga song from one of the vijay's movie…

    glad to follow you dear…

    Reply
  17. PrathibhaSreejith

    June 6, 2012 at 11:53 am

    Ohh dear, love it love it and just love it.. Awesome prep Padhu, wish I could get some Vsu manga here to pickle it.

    Reply
  18. R.Punitha

    June 6, 2012 at 12:47 pm

    Hi Pathu,

    Thank you for your visit to my blog and

    thank you for your valuable comment on my post.

    I wish your regular support to me Pathu:)

    Keep on…

    Reply
  19. Hema

    June 6, 2012 at 3:03 pm

    Simply love this..

    Reply
  20. PT

    June 7, 2012 at 8:57 am

    Congratulation dear.. Please collect your award from my space @ "http://jopreet.blogspot.in/2012/06/my-third-award.html"

    Reply
  21. Chowder Singh

    June 8, 2012 at 9:33 am

    Nice recipe!

    Reply
  22. Gayathri Anand

    June 8, 2012 at 7:46 pm

    mmmmm YUMMY YUMMY …My mom makes it the same way …missing it a lot

    Reply
  23. Shiva

    March 27, 2013 at 5:05 pm

    Dont you add Hing (Asofodata)

    Reply
  24. Kumaravelu chandra mohan

    April 26, 2015 at 9:37 am

    super super super mavadu with curd rice

    Reply
  25. Lakshmi Karthik

    May 18, 2015 at 8:15 pm

    …'by the 3 th day looks like a typo. Is it the third day itself or longer like 13th or 30th day? Im asking a little late as I have followed your recipe anyway and pickled the mangoes..

    Reply
    • Padhu Sankar

      May 20, 2015 at 7:53 am

      It is not a typo. It is 3 rd day only.

      Reply
  26. Varalakshmi Sridhar

    March 15, 2016 at 2:57 pm

    Clean and easy recipe….gonna try this

    Reply
  27. Gayathri Natarajan

    March 12, 2017 at 11:21 pm

    Hai… i tried the recipe following your method last year… the pickle tasted very good and it stayed edible for a long time… but the mangoes kept shrinking and becoming small and hard and at a point we were not able to bite it… where did i go wrong… i am going to try it again this year and i want to make it perfectly…

    Reply
  28. Srinath Kothai

    May 10, 2017 at 3:25 pm

    I did it as u said. After one month a layer white cloth like forms. Smell too not good why?? Please answer mam. Thank you

    Reply
    • Padhu Sankar

      May 13, 2017 at 6:58 am

      The recipe is correct as it is followed in our home for years. The mangoes used should be tender and should be of good quality. If you had used one spoiled/damaged mango while making the pickle, the entire pickle will get spoiled.
      When buying, you should buy only with stems as it is directly plucked from the tree and not the fallen mangoes. There should be no moisture or water in the mangoes. You must wipe it well and air dry the mangoes before making the pickle.
      After making the pickle, you must mix it everyday with a dry ladle. If you follow these steps, it stays good for 1 year.

      Reply
  29. Srinath Kothai

    June 5, 2017 at 8:06 am

    Thanks a lot mam.

    Reply
  30. Unknown

    March 17, 2019 at 9:57 am

    Madam, can you please clarify for 2kg raw Vasu, I cup salt means how much in grams?

    Reply
    • Padhu Sankar

      March 19, 2019 at 11:32 am

      1 cup measurement is actually the same as measuring in a medium sized tumbler.

      Reply
  31. sujatha gopinath

    March 21, 2019 at 8:02 am

    My vadu has been soaking for 3 days with salt now. I find a patch on my vadus…what could have happened. They don't look good

    Reply
    • Padhu Sankar

      March 21, 2019 at 2:45 pm

      You have to mix it well daily.

      Reply
  32. csekar004

    March 28, 2019 at 4:56 pm

    Very nice. I will try this week. If I use Red Chillies, is it necessary to remove seeds before grinding in mixy. Please clarify. One more thing I wish to know. Can I use Kashmir Chilly Powder instead of normal Chilly Powder.

    Reply
    • PadhuSankar

      March 30, 2019 at 7:12 am

      You do not have to remove the seeds. Then you should use only regular chilli powder. Do not use Kashmiri chilli powder.

      Reply
  33. csekar004

    March 30, 2019 at 9:04 pm

    Thanks a lot Madam for your immediate reply.

    Reply
  34. Unknown

    April 28, 2019 at 1:26 pm

    Hi ma'am. My vadu mango pickle has become very salty. How to remove excess salt. Pl tell me

    Reply
  35. Mahalakshmi Shankar

    March 1, 2021 at 2:12 pm

    I was searching for this recipe and I bumped into your website… I have a question… You have mentioned mustard seeds in the ingredients, but not mentioned about it in the making of the pickle .. am I missing something??

    Reply
  36. PadhuSankar

    March 13, 2021 at 2:25 pm

    I have mentioned about mustard seeds in the recipe also. Kindly check and read it again. .

    Reply
  37. Mythily

    April 24, 2021 at 3:25 am

    Hi. My name is Mythily. I am using your recipe to make vadu maangas today. You have said.. for 2 cups vadu..it’s 2 cups of rock salt. Now is it 2 cups of ground rock salt or rock salt as a whole? I feel when we grind it, it may increase on volume.
    .

    Reply
  38. Priya

    April 24, 2021 at 5:50 am

    My maavadu is very salty..What to do??

    Reply
    • PadhuSankar

      May 2, 2021 at 1:53 am

      Did you add iodized salt.

      Reply
  39. M KRISHNAMURTHY

    April 26, 2022 at 12:23 pm

    My mother used to smear the fan driyed baby mangoes with Castor oil for high keeping quality.

    Reply
    • PadhuSankar

      May 13, 2022 at 4:52 am

      Yes, you can do that as it keeps well for more days.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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