Thursday, 20 April 2017

Maavadu / Vadu Mangai pickle

Maavadu / Vadu mangai is the best pickle I love in entire pickle variety. My mom used to do it for every start of summer season in a big porcelain jar. Most of my lunch days doesn't end without curd rice and maavadu. More than maavadu, I love the water in pickle jar. It is very simple to make and could be store in months together. Maavadu is nothing but baby raw mango. It will be available in market around February last week / March 1st week. Baby mango will be fresh and available in mylapore/ tnagar vegetable market in Chennai.

Baby raw mango with little sourness should be chosen for this pickle.


Maavadu - 2 kg (approximately 8 cup)
Rock salt - As needed ( 1 cups approximately)
Red chilli - 35 nos
Castor oil - 2 tablespoon
Fenugreek powder (Vendhaya podi) - 1 teaspoon
Mustard powder - 3/4 teaspoon
Turmeric powder - 1/2 teaspoon


1. Trim the long stem of vadu mango.

2. Clean vadu mango by washing it 3-4 times in running water to remove dust/ mud. Remove rotten/ ripen mango.

3. Dry it under fan in a clean white cloth and make sure it is completely dry.

4. In a large vessel, add vadu mango, Castor oil and turmeric powder. Mix well to ensure the every mango is coated with oil.

5. Close the vessel and leave it for 2 days. Large amount of water oozes out in vessel.
6. In a mixer, grind chilli into fine powder. Mix mustard powder, grounded chilli powder and fenugreek powder  uniformly and add it into vadu mango.

7. Finally transfer vadu mango into porcelain jar and cover it with clean white cloth.
8. Mix it every day and vadu mangai will be ready by 10 days.
9. Transfer little portion of it into a clean glass jar using dry ladle.

Serve yummy, tangy vadu mangai with curd rice.

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