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    Home

    Maavadu Recipe / Vadu Mango Pickle Recipe

    February 2, 2015 By Aarthi 6 Comments

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    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. 
    Similar Recipes,
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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..
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    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
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    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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