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Maavadu Recipe

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Maavadu Recipe with step by step pictures. This is an easy pickle Vadu Mango Pickle recipe using vadu mangai that requires no cooking, no cutting, minimal oil that can be stored for a year.

Maavadu Recipe

 

Maavadu / Vadu Mango / Baby Mangoes are so cute and they are transformed into a delicious pickle. One day me and hubby were having a chit chat walk in my mom's terrace, there we saw a big mango tree leaning its branches into our places. We saw lots of tiny baby mangoes in them. I told hubby that i want to use this mangoes to make the vadu mango pickle so i can share it in my blog.

Hubby told me that he loves this pickle a lot. So what else i need, i ran downstairs to take a plastic bag and we started collecting this mangoes. As soon as the cover is full, we packed it home. And next day itself i made this delicious pickle. But this is not the instant kind, you have to wait for few days untill you taste the pickle. 

 

Similar Recipes,
Spicy Mango Thokku
Punjabi Raw Mango Pickle
Sweet Mango Pickle
Andhra Mango Pickle
Instant Mango Pickle
Dried Mango Pickle
Mango Chunda

Ingredients for Maavadu

  • Maavadu / Round Baby Mangoes - 1 kg
  • Salt - ¾ cup
  • Dry Red Chillies - 20
  • Gingelly Oil / Indian Sesame Oil - 3 tbsp

For Grinding:

  • Turmeric Powder / Manjal Podi - 2 tsp
  • Mustard Seeds - 2 tbsp
 

I made a version which i referred form malika badrinath's cookbook. I have another version which is my grandma's and it is so easy to make as well..Will share it soon. Hope you will give this a try and let me know how it turns out for you..

How to Make Vadu Mango Pickle recipe

  1. Wash and wipe dry the small mangoes. Put them in a bowl. Pour oil over the mangoes and toss well.
  2. Take turmeric powder and mustard seeds in a blender and add very little water to make a paste.
  3. Add the paste over the mangoes and mix really well.
  4. Cover with a tight lid or a plastic wrap and put it in a cool dry place for 3 days. Make sure you shake the bowl daily.
  5. Now lots of water must have leached from the mangoes.
  6. Now take dry red chillies in a blender, add the water from the mangoes to the chillies to make a smooth paste.
  7. Pour this into the bowl and mix really well. You can transfer this to a clean dry jar.
  8. Let this soak for 10 days. Shake the bottle daily.
  9. Enjoy.
 
 

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.

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Maavadu Recipe | Vadu Mango Pickle Recipe

Maavadu Recipe with step by step pictures. This is an easy pickle recipe using vadu mangai that requires no cooking, no cutting, minimal oil that can be stored for an year.
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Prep Time 10 minutes
soaking time 15 days
Total Time 15 days 10 minutes
Course Pickles
Cuisine Indian
Servings 6 servings
Calories 472 kcal

Ingredients
  

  • 1 kg Maavadu / Round Baby Mangoes
  • ¾ cup Salt
  • 20 Dry Red Chillies
  • 3 tablespoon Gingelly Oil / Indian Sesame Oil
  • For Grinding:
  • 2 teaspoon Turmeric Powder / Manjal Podi
  • 2 tablespoon Mustard Seeds

Instructions
 

  • Wash and wipe dry the small mangoes. Put them in a bowl. Pour oil over the mangoes and toss well.
  • Take turmeric powder and mustard seeds in a blender and add very little water to make a paste.
  • Add the paste over the mangoes and mix really well.
  • Cover with a tight lid or a plastic wrap and put it in a cool dry place for 3 days. Make sure you shake the bowl daily.
  • Now lots of water must have leached from the mangoes.
  • Now take dry red chillies in a blender, add the water from the mangoes to the chillies to make a smooth paste.
  • Pour this into the bowl and mix really well. You can transfer this to a clean dry jar.
  • Let this soak for 10 days. Shake the bottle daily.
  • Enjoy.

Notes

1)Wash and dry the mangoes really well. You can even put the mangoes under sun for a hour to ensure it is completely dry.
2)Always use clean dry jars and spoon when handling mangoes.
3)This pickle stays good for a year.
4)Shake the bottle really well daily till the pickle is ready.

Nutrition

Calories: 472kcalCarbohydrates: 85gProtein: 23gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 84964mgPotassium: 3078mgFiber: 16gSugar: 49gVitamin A: 8575IUVitamin C: 1295mgCalcium: 237mgIron: 12mg
Keyword pickle recipe
Tried this recipe?Let us know how it was!

Vadu Mango Pickle recipe Step by Step

 
 
wash mangoes really well
drain them

 

wipe them dry
 
take them in a dry bowl

 

add in oil
toss well
take turmeric and mustard in a blender
make it into a powder
pour some water
make it into a fine puree
add this over the mangoes
toss well
add in salt
and mix well
cover with plastic wrap or a lid and let it soak for 3 days, 
shake the bowl daily.
Look how much water has leached from the mangoes and mangoes has started to shrink
now take dry red chillies in a blender
crush it lightly
take water from the mangoes
pour it in
and blend it to a fine paste
like this
pour this back into the mangoes
mix well
now take a clean dry jar
spoon mangoes in
 
cover it up
shake it daily and let it soak for 10 more days before sering
enjoy
 

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Aarthi

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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  1. Unknown

    Hi there
    I checked your recipe because I was trying to figure out how much salt to put in my 5 kilo batch this year.
    The rest of the sites talk of barely capfuls of vadu mangos and that simply wouldn't do.
    Thanks for sharing this.
    I have a few comments on the method though.
    I usually wash the mangoes and spread them out on a cotton cloth to dry thoroughly. Atleast a few hours or overnight. This is easier if you are making a large batch.
    Also I first add only the oil (much lesser than yours) and salt. I keep shaking the containers a few times each day to ensure constant contact of salt and mangoes.
    After a few days the mangoes release their juices. This juice is then used to grind the spices and not plain water.
    According to mom-in-law this ensures the longevity of the pickle.
    Not sure of the logic/ science but simply wanted to share.
    Keep blogging!

    Reply

  2. Anonymous

    Whatever Unnown said I agree with. Also please check your spelling. Leaked is not leached.

    Reply

  3. Tastybhavan

    Hi Arthi,
    aftr adding paste
    Should we keep it in the sun?or else just a coolplace in the house ?

    Reply

  4. Tastybhavan

    Hi Arthi,
    aftr adding paste
    Should we keep it in the sun?or else just a coolplace in the house ?

    Reply

  6. Shobhana

    Dear aarthi, u ve mentioned that this pickle stays good for one year. Can we keep outside in ceramic or glass container? Or should it be refrigerated? Pls clarify.

    Reply