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    Home

    Maavadu Recipe

    July 6, 2022 By Aarthi 6 Comments

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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.

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    TABLE OF CONTENTS
    1. Maavadu Recipe | Vadu Mango Pickle Recipe
    2. Vadu Mango Pickle recipe Step by Step

    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
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    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
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    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.
     
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] 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.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    soaking time 15 d
    Total Time 15 d 10 mins
    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 tbsp Gingelly Oil / Indian Sesame Oil
    • For Grinding:
    • 2 tsp Turmeric Powder / Manjal Podi
    • 2 tbsp 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 Facts
    Maavadu Recipe | Vadu Mango Pickle Recipe
    Amount Per Serving
    Calories 472 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 1g6%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 5g
    Sodium 84964mg3694%
    Potassium 3078mg88%
    Carbohydrates 85g28%
    Fiber 16g67%
    Sugar 49g54%
    Protein 23g46%
    Vitamin A 8575IU172%
    Vitamin C 1295mg1570%
    Calcium 237mg24%
    Iron 12mg67%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword pickle recipe
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Vadu Mango Pickle recipe Step by Step

     
     
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    wash mangoes really well
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    drain them

     

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    wipe them dry
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    take them in a dry bowl

     

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

    Reader Interactions

    Comments

    1. Unknown

      at

      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

      at

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

      Reply
    3. Tastybhavan

      at

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

      Reply
    4. Tastybhavan

      at

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

      Reply
    5. Aarthi

      at

      @Tastybhavanno need to store in sun..just cool part is enough

      Reply
    6. Shobhana

      at

      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

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