Maavadu recipe | vadu mango pickle- Vadu mangai or maavadu , generally occurs in the summer season and I remember accompanying my mom to the central market in my town, to buy the tender mangoes. We make pickles out of this vadu mangai . My mom always buys this vadu manga in bulk (10 padi) and she makes pickle in big jars and shares them with my athais who are all big fans of vadu manga pickle. Though I am not a big fan of maavadu I enjoy seeing this procedure of making maavadu. I love the maavadu water very much, a perfect combo for Curd rice. Make this easy maavadu pickle this summer and enjoy it with curd rice.
Also, check out Tomato pickle recipe and garlic mango pickle recipe
Maavadu recipe
Tender mango pickle recipe
Servings 2 cups
Ingredients
- 1 cup Raw tender mango | Maavadu
- ½ tsp Castor oil
- ¾ tsp Rock Salt
- ¼ tsp Mustard seeds
- 10 Red Chilli
- ¼ tsp Asafoetida
- ¼ tsp Red chilli powder
Instructions
- Select small tender mangoes from the market and wash them in water nicely. Wash it a few times to get rid of the dirt in the mangoes and pat dry them well.
- Ensure that no water is there, else fungus will form after the pickle is made. My mom puts the wiped mangoes under the sunlight for half an hour. inside the home near the window. I also did the same.
- Take the mangoes and put them in a clean dry bowl add castor oil to this rub the mangoes with oil, and ensure all the mangoes are coated well with oil.
- The addition of castor oil is to reduce the heat caused by mangoes.
- Grind the red chilli, mustard, rock salt, red chilli powder and asafoetida into a fine paste. You can add a little water while grinding.
- Add this to the mangoes and mix well with a clean dry spoon.
- Keep this covered and put it in a dry place for a week.
- Everyday morning mix the mangoes well. Do not worry if the water is less. It will ooze out water in a week's time.
- And the mangoes will start shrinking too.
- After 10 days transfer it to a clean dry bottle and put it in the refrigerator.
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Notes
Notes:
• If handled well, maavadu will stay good even for a year.
• Generally, we don't store this in the refrigerator. Even outside in a porcelain jar, this will stay good.
• If handled well, maavadu will stay good even for a year.
• Generally, we don't store this in the refrigerator. Even outside in a porcelain jar, this will stay good.
Method:
- Select small tender mangoes from the market and wash them in water nicely. Wash it a few times to get rid of the dirt in the mangoes and pat dry them well.
- Ensure that no water is there, else fungus will form after the pickle is made. My mom puts the wiped mangoes under the sunlight for half an hour. inside the home near the window. I also did the same.
even i like the water much than mango 😀 loved it
I also love the water more than the mango, so perfect with curd rice!!!
Can i know where we can get these small mangoes in Singapore?
We get in little india and shop opposite to mustafa
so tasty pickle..
Even i prefer the water than the mango, perfect with some curd rice..
Looks very very tempting 🙂
I do not get it in Delhi. Reminds my mother for this vadu mangai
Wow..I had referred so many sites..but yours is just perfect for small quantities…great job…
Mavadu juice is a perfect sidish for simple plain rice mixed with sesame oil
Ur recipe very simple and easy yo follow and the pics. R also great. Vil try and let u know the result
Can we use sesame oil instead
Castore oil only takes out the bitterness of the tender mango, you can try with sesame oil. Not sure about the output
Which shop is tat available
From buffalo road if you come (mrt side) the second and third shop has maavadu
Hi jeyashree,came through your blog, recipes are quite easy and appealing.all the best.for this pickle will the mentioned salt content be enough. Also what is the cup measurement u have mentioned.
Thanks for your words Sudha. Regarding your doubt,my 1 cup holds a liquid measure of 200 ml.So i used only little maavadu. So the salt proportion was enough.
Jey, whatif we found a fungus in maavadu, do we hv to discard d whole?
Hi, if you found fungus, scoop it out with spoon and keep the rest of the maavadu in the same jar(no need to keep it open) and keep it under the sunlight for 3-4 hours. Also mix it nicely daily(kulikividardu) with a dry spoon daily. USe a wooden spoon always. Also ensure the spoon should be dry.
We have a young mango tree in our backyard. I may have been born and raised in America, but I'm still Indian when it comes to my food preferences. Vadu mango has been a part of my childhood for a long time, but we've always store-bought the pickle. Now with summer approaching, there are many fallen small mangoes from the tree, and I'm hoping we can turn them into a pickle.
Shall we cut the tips of the vadu? Is all the water found in the last photo oozed out from vadu mangoes?
No need to cut the tips. Yes the water found is oozed out from the vadu mangoes, the salt in the mango will ooze out water.
Very nice to your Maavadu preparation.!.mouth watering.! Usually around Madurai or southern part of Tamilnadu, people used to buy Azhagarkoil tender mangoes for maavadus because that maavadus will be tasty and crunchy..! We even used to steal it and chew it on the way to school!!..!your writeup brought back my childhood memories..!!Tks
Haha i could completely relate to the azhagar kovil vadu. Thanks for sharing your memories.
Hi, is there a solution when there isn’t enough water released by the mangoes and the paste goes thick ? Can I add boiled and cooled water to thin the paste after the pickling is done? Your response will be greatly appreciated.
Hi, yes you can add boiled and completely cooled water to this. Do not add more, just 1 cup will do. But keep the maavadu in the fridge, else shelf life will be very less.