Vadu Mango Pickle (Vadu Mangai Urugai or Maavadu) is a South Indian style baby mango pickle that requires no chopping. Here is a traditional recipe to make it.
Here are some more pickle recipes, that you might want to make this summer – Avakaya Pachadi, Hing Ka Achar, Allam Avakaya, Kerala Style Instant Mango Pickle and Green Chilli Pickle.
Jump to:
About This Recipe
Vadu mango or vadu mangai pickle, which is also called maavadu is a popular pickle made in all South Indian households, especially in Tamil Nadu.
Vadu mango pickle requires no chopping. The best part is that it uses very little oil and can be stored for about a year.
In this pickle, a specific variety of baby mangoes are pickled with castor oil, a mixture of dry red chilies, mustard seeds and fenugreek seeds, asafoetida, turmeric powder, and rock salt.
You just have to keep it in the sun for about 10 to 15 days until the mangoes shrink and it get 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.
Ingredients
Baby mangoes – Only baby mangoes or maavadu can be used to make this pickle. Some vendors specially sell these mangoes in summers. If you have a mango tree at home, then harvest a few to make it.
Castor oil – This pickle is made using only castor oil because of its high viscosity and ability to repel the air and moisture. Just in case it is not available, then use sesame oil.
Others – You will also need whole dry red chilies, mustard seeds, fenugreek seeds, rock salt, asafoetida, and turmeric powder.
How to make Vadu Mango Pickle?
Remove the stems from 500 of g baby mangoes and wash them well in running water. Wipe them with a kitchen towel and spread them on a kitchen towel for a few hours so that they get rid of any moisture.
Dry roast 15-20 whole dry red chilies (stalks removed), 1 tablespoon mustard seeds, and ½ teaspoon fenugreek seeds on medium heat until slightly browned (1-2 minutes).
Add them to the medium jar of a blender along with ¼ cup boiled and cooled water and 2 tablespoon rock salt.
Blend to make a smooth paste.
Transfer the mangoes to a clean and completely dry non reactive bowl. Pour 1 tablespoon castor oil over them and mix well.
Add the spice paste along with ¼ teaspoon turmeric powder and ¼ teaspoon asafoetida to the bowl and coat the mangoes well with it.
Transfer the mangoes to a glass jar and cover with a loose-fitting lid. Keep the jar 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 every day until the pickle is ready.
Frequently Asked Questions
Castor oil is poured over 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 also makes the salt stick to the mangoes which in turn draws the moisture from the mangoes making them tender and flavorful. It is also used to reduce the heat of the mangoes making them easily digestible.
Choose small mangoes that are just harvested from the tree and use them within a few hours to make this pickle. The baby mangoes should be dark green in color and hard to touch. They should not have any cuts and bruises.
Use non-reactive vessels made of ceramic or glass to store the pickle. You can store the pickle for the first 10-15 days in a plastic bottle as it is easy to shake them. You can just shake the bottle without using a spoon. This will reduce the chance of contamination. Once the pickle is ready, transfer it to a ceramic or glass jar.
You might also like
Recipe Card
Vadu Mango Pickle Recipe
Ingredients
- 1 kg baby mangoes (maavadu)
- 1 tablespoon castor oil
- 15-20 whole dry red chilies (remove the stalk)
- 1 tablespoon mustard seeds
- ½ teaspoon fenugreek seeds
- ¼ cup boiled and cooled water
- 2 tablespoons rock salt
- ¼ teaspoon asafoetida
- ¼ teaspoon turmeric powder
Instructions
- Remove the stems from 500 of g baby mangoes and wash them well in running water. Wipe them with a kitchen towel and spread them on a kitchen towel for a few hours so that they get rid of any moisture.
- Dry roast 15-20 whole dry red chilies (stalks removed), 1 tablespoon mustard seeds, and ½ teaspoon fenugreek seeds on medium heat until slightly browned (1-2 minutes).
- Add them to the medium jar of a blender along with ¼ cup boiled and cooled water and 2 tablespoon rock salt.
- Blend to make a smooth paste.
- Transfer the mangoes to a clean and completely dry non-reactive bowl. Pour 1 tablespoon castor oil over them and mix well.
- Add the spice paste along with ¼ teaspoon turmeric powder and ¼ teaspoon asafoetida to the bowl and coat the mangoes well with it.
- Transfer the mangoes to a glass jar and cover with a loose-fitting lid. Keep the jar 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 every day until the pickle is ready.
