Maavadu / Vadu Mango / Baby Mangoes are so cute and they are transformed into a delicious pickle. Oneday 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.
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I made a version which i refered 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..
Preparation Time : 10 mins
Soaking Time : 10 to 15 days
Ingredients:
Maavadu / Round Baby Mangoes - 1 kg
Salt - ¾ cup
Dry Red Chillies - 20
Gingelly Oil / Indian Sesame Oil - 3 tblspn
For Grinding:
Turmeric Powder / Manjal Podi - 2 tsp
Mustard Seeds - 2 tblspn
Method:
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.
Pictorial:
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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 |
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!
Anonymous
Whatever Unnown said I agree with. Also please check your spelling. Leaked is not leached.
Tastybhavan
Hi Arthi,
aftr adding paste
Should we keep it in the sun?or else just a coolplace in the house ?
Tastybhavan
Hi Arthi,
aftr adding paste
Should we keep it in the sun?or else just a coolplace in the house ?
Aarthi
@Tastybhavanno need to store in sun..just cool part is enough
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.