Vadu Mango Pickle, Vadu Mangai or Maavadu is a South Indian style baby mango pickle. Here is a traditional recipe to make it.
Indian Pickles, are very popular, as they are a perfect accompaniment to everyday meals.
From North to South, a huge variety of pickles are made with different set of ingredients. Each and every pickle is unique in terms of taste and flavour.
Being a North Indian, I never knew much about the South Indian pickles.
Its was only when I was living in Bangalore, I tastes one of them in a famous South Indian restaurant.
I loved the flavour and that’s when I started exploring more of the South Indian pickle recipes.
I came across this Vadu Mango Pickle, and found it very easy to make, as it has no chopping and no cooking.
The best part, it uses very little oil and can be stored for about a year.
During Summer, my neighbour aunty was sweet enough to give me baby mangoes, which she got from a local farm.
Baby Mangoes or Maavadu, are the only mangoes that can be used to make this pickle.
It takes about 10 to 15 days of sunlight to get ready, but the result is just delicious.
So, if you get your hands on these baby mangoes, do make this Vadu Mangai and serve it along with your everyday meals.
Here are some more Pickle recipes, that you might want to make this Summer – Avakaya Pachadi, Hing Ka Achar, Andhra Style Tomato Garlic Pickle, Allam Avakaya, Kerala Style Instant Mango Pickle and Green Chilli Pickle.
What is Vadu Mango Pickle?
Vadu Mango or Vadu Mangai Pickle, which is also called as Maavadu in South Indian is a popular pickle made in all the South Indian households, especially in Tamil Nadu.
In this pickle, a specific variety of baby mangoes are pickled with castor oil, a mixture of dry red chillies, mustard seeds and fenugreek seeds, hing, turmeric powder and rock salt.
There is no chopping and cooking required in the preparation of this pickle.
You just have to keep it in the sun for about 10 to 15 days until the mangoes shrinks and it gets ready.
This pickle tastes great along with Curd Rice or Khara Pongal.
You can also serve it on the side with your South Indian meals.
Why is Castor Oil used to make this pickle?
A little Castor Oil is poured in the mangoes as it works as a preservative.
The viscosity of castor oil is high and it prevents air and moisture from making contact with the baby mangoes.
It is also used to reduce the heat caused by the mangoes during Summer.
Which Mangoes to make this pickle?
Vadu Maanga or Mavadu are baby mangoes that are used to make this Vadu Mangai pickle recipe.
These Mangoes are tender and are easily available during the summer in South India.
Step By Step Recipe
Wash the mangoes well in running water. Wipe them with a kitchen towel and spread for a few hours so that they get rid of any moisture.
Dry roast dry red chillies, mustard seeds, fenugreek seeds until slightly browned.
Add them in a blender along with boiled and cooled water and rock salt.
Make a smooth paste.
Transfer the mangoes in a non reactive bowl. Pour castor oil over them and mix well.
Add the spice paste along with turmeric powder and hing and coat the mangoes well with it.
Transfer the mangoes in a glass jar and see them in the sun for 10-15 days until the mangoes shrink and the pickle is ready to eat. Keep tossing the pickle twice a day everyday until the pickle is ready.
Vadu Mango Pickle Recipe
It is a South Indian style baby mango pickle. Here is a traditional recipe to make it.
Ingredients
- 1 kg Baby Mangoes/Maavadu
- 1 tbsp Castor Oil
- 15-20 Dry Red Chillies
- 1 tbsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 1/4 cup Boiled Water
- 2 tbsp Rock Salt
- 1/4 tsp Hing
- 1/4 tsp Turmeric Powder
Instructions
Wash the mangoes well in running water.
Wipe them with a kitchen towel and spread for a few hours so that they get rid of any moisture.
Dry roast dry red chillies, mustard seeds, fenugreek seeds until slightly browned.
Add them in a blender along with boiled and cooled water and rock salt and make a smooth paste.
Transfer the mangoes in a non reactive bowl.
Pour castor oil over them and mix well.
Add the spice paste along with turmeric powder and hing and coat the mangoes well with it.
Transfer the mangoes in a glass jar and see them in the sun for 10-15 days until the mangoes shrink and the pickle is ready to eat.
Keep tossing the pickle twice a day everyday until the pickle is ready.
Recipe Notes
Use very small baby mangoes only to make this pickle.
Use a clean dry spoon to toss the pickle and make sure to do it twice daily.
Did you make this recipe? Let me know!