Padhuskitchen


Maavadu Pickle Recipe-Vadu Mango Pickle-Mavadu

by 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:

   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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Reader Interactions

Comments

  16. PT

    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

  18. R.Punitha

    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

  25. Lakshmi Karthik

    …'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

  27. Gayathri Natarajan

    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

    • Padhu Sankar

      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

  32. csekar004

    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

  35. Mahalakshmi Shankar

    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

  37. Mythily

    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

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