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Maavadu / Vadu Mango Pickle – Mom’s Recipe

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Maavudu-4South Indian famous Tiny, tender and pickled baby mangoes. Perfect with curd rice!

It is surely considered a favorite in Tamil households. Tender mango has vitaminsA,C and E. These are pickled whole with chillies and a spice, these baby mangoes remind the coming of summer in South India. It takes us to a next level. We get this in summer. My mom gets this in bulk during the start of summer so that we can enjoy the whole year. Almost every year she prepares it in summer as we won’t get these mangoes the rest of the year. This time, I was there when she made it and of course I took a note of how she made it and clicked my pictures. Everyone has their own way to prepare these but I personally love my mom’s recipe and sharing it with you here now. I took the pictures in 2 days after she made it. If you wait for 1 week, they will ooze out the lot of water 🙂 and the mangoes will shrink. She packed some for me and my sister. Sometimes love is just a small thing that you can’t see. My sister totally loves this maavudu with curd rice! It is a perfect combo 🙂 “Thayir sadham and maavudu” only the few will understand this classic combo :D. The first day when she soaked them with castor oil and salt 😉 itself , I started drooling! Few like them even with tomato rasam or sambar.

My mom likes to keep it with stalk as it can stay  for a year if its with stalk.

My other pickle recipes: Instant mango pickle, big mango pickle, Pavakkai thokku/pickle

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Maavadu / Vadu Mango Pickle - Mom’s Recipe
Author: 
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
  1. Wash them thoroughly to get rid of dirt. I keep the stalk with it.
  2. Then dry them thoroughly my keeping it under the sun for few hours.Ensure no water , the else fungus will form.

  3. 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.
  4. 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.

  5. 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.
  6. Then store them in the refrigerator in a glass jar or ceramic jar! Enjoy for a year
  7. 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.
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Maavudu-2

Mango Pickle

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mangoPickle-5Mango pickle made with homemade pickle powder.

It is prepared with spices like mustard powder, red chili powder and salt. It is known for its spiciness 🙂 you can enjoy the goodness of raw mango like this. Mango pickles are my favorite of all the pickles. To be frank, I love all pickles 😉

In India, my mom used to make pickles in summers. She used to make in bulk and store them in jars. They will last almost 6 -8 months! I pretty much have pickles with everything. Especially with parathas, dal and rice, and with of course curd rice. Later, it was more stores bought. But I always would prefer pickles made at home. My boyfriend does not like pickle much, so never felt like making it. But this time, it was more for me! 😉

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The combinations of mustard seeds, fenugreek seeds are perfect that it will give you the flavor of store bought pickle. You can use sesame oil or mustard oil. It is just, we need to heat and add the mustard oil and sesame oil can be added directly. If you do not have split mustard seeds or fenugreek seeds, just coarsely blend and add them (like pulse and grind)

 

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Mango Pickle
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Mangoes – 5 small, or 3 big, or 3 cups , chop with skin
  • Turmeric powder - 2tsp
  • Asafoetida powder – 1 tsp
  • Split Fenugreek seeds – 2 tbsp (methi kuria ), you can use whole fenugreek seeds
  • Broken Mustard seeds – 2 tbsp (rai kuria), you can use whole mustard seeds
  • Red chilli powder – ¼ cup
  • Red chilli – 3
  • Nigella seeds (Kalonji) – 1 tbsp
  • Fennel seeds, coarsely powdered – 1 tbsp
  • Coriander seeds – 1 tbsp
  • Mustard oil – ½ cup, (or sesame oil, but do not heat if sesame oil)
  • Garlic – 4 (Remove the extra outer layers of garlic and keep just one thin layer intact with the pod.)
  • Salt – ¼ cup
Instructions
  1. Wash mangoes and dry them completely. You are doing this to make sure there is no moisture or dust left there.
  2. Cut the mangoes in half, deseed them and cut them into 1 inch pieces.
  3. Take a bowl, combine 1 tbsp salt, turmeric powder and cut mangoes. And soak them overnight or 6 hours until the mangoes release a large quantity of water.
  4. Drain the mangoes and place in a clean cloth/tissue for 2 hours.
  5. Heat a pan, roast the coriander seeds, red chilli for a min. Turn off the heat, cool it and blend them coarsely.
  6. Heat oil in a pan and keep aside till it cools down.
  7. In a bowl which is completely dry, combine the mangoes, salt, oil and other ingredients. Mix well Store it in a container for a week or two till they completely get the flavor and tenderness in the pickle. And they are ready to use
Notes
1. You can use whole fenugreek seeds and mustard seeds and grind them.
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Storage instructions:

  1. First and foremost step is to remove moisture. Moisture is the worst thing for pickles, so store them in refrigerator.
  2. Make sure to use clean spoon, clean jar to store without no moisture.
  3. Always make sure the lid is closed tight.
  4. I stored in few jars like this to use when I can. You can store them up to 4 months.

 

This taste perfect with plan rice or dal.

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