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
- 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.
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.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Table of Contents
📖 Recipe Card
Maavadu Recipe | Vadu Mango Pickle Recipe
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
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
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 |
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.