Maavadu / Vadu Mango Pickle - Mom’s Recipe
Author: Suganya Hariharan
Recipe type: Main
Cuisine: Indian
Serves: 6-7 cups
Ingredients
- Raw tender Mango/Maavadu – 8 cups
- Castor oil – ½ tsp
- Rock salt – 1 cup
- Mustard seeds –1 tbsp
- Red chilli – 15
- Methi seeds-1 tsp
- Turmeric whole (thin ones)-8 ( use 2 tbsp of turmeric powder if not)
- Asafoetida – 1 tsp
Instructions
- Wash them thoroughly to get rid of dirt. I keep the stalk with it.
- Then dry them thoroughly my keeping it under the sun for few hours.Ensure no water , the else fungus will form.
- Put them in a clean dry bowl with rock salt and castor oil. Mix well and keep aside for a day or two. After two days it would have oozed out some water.
- Blend the red chilli, Methi seeds, mustard seeds, turmeric and add a little water to it and blend to a smooth paste. Important: Do not add any water, add just the oozed out water from the mango marination only.
- Add the blended paste to the tender mangoes. Keep this covered and put in a dry place fro a week. It will ooze out more pickled water in a week to 10 days’ time.
- Then store them in the refrigerator in a glass jar or ceramic jar! Enjoy for a year
- You can have them even a year in the refrigerator. If you keep them outside around 6 months if properly maintained.
Notes
1. Keeping it with stalk will help it last longer
2. Castor oil is to reduce heat caused by mangoes.
3. Every time use the dry spoon.
4. Take little amount of pickle in the small container for daily use so that the pickle will be good for a long time.
2. Castor oil is to reduce heat caused by mangoes.
3. Every time use the dry spoon.
4. Take little amount of pickle in the small container for daily use so that the pickle will be good for a long time.
Recipe by Relish The Bite at https://www.relishthebite.com/maavadu-vadu-mango-pickle-moms-recipe/