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.
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.
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
Nutrition Facts
Maavadu Recipe | Vadu Mango Pickle Recipe
Amount per Serving
Calories
472
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
5
g
Sodium
84964
mg
3694
%
Potassium
3078
mg
88
%
Carbohydrates
85
g
28
%
Fiber
16
g
67
%
Sugar
49
g
54
%
Protein
23
g
46
%
Vitamin A
8575
IU
172
%
Vitamin C
1295
mg
1570
%
Calcium
237
mg
24
%
Iron
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.