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Mavadu | Vadu Mangai Pickle | Baby Mango Pickle
Lip Smacking, Mouth-Watering Pickle

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Adjust Servings:
1 Kg or 16 cups Baby Raw Mango / Vadumangai / Mavadu 1 Cup = 200 ml
1 Cup Salt Powdered
1 Cup Red Chilli Powder
1.5 Teaspoon Turmeric Powder
4 Tablespoon Sesame oil
2 Tablespoon Mustard Seeds

Nutritional information

1 Pc
1 g
5 g
540 mg
1 g

A Traditional South Indian Pickle

  • Traditional Recipes



Start GADSWPV-3.14 -->
A pickle made using Mavadu (tiny baby tender mango) is very popular in tamil nadu. Unlike other pickle Mavadu pickle is little watery. The mavadu water is the mixture of salt, spice and the tender mango extract (over a period of time) gives an awesome taste and flavor.  I can eat only curd rice for a complete day if i have Vadu Mangai.
This is a seasonal product. You will get Mavadu only in March-April. The preparation of this pickle is very simple and quick. Year by year the popularity of this Vadu Mangai so as the price of baby mangoes. Previously we used to get from our garden, but with the increasing high raised apartments, its becoming a very rare now. So we all tend to hit the market during early march and that makes the prize goes up and up every year. This year I got a Kg of baby mangoes for Rs.300 🙁 But what to say, the quality is too good and the pickle turned out so tasty and yummy.
With summer coming, curd rice is a real treat. We would all enjoy a cold curd rice along with this sour and spicy Mavadu (Vadu Mangai)! This is the recipe my MIL followed for all these years and it has never gone wrong. Every year I follow this same recipe and if the vadu mangai is in its best quality, then we will get nice juice and tasty Mavadu (Vadu Mangai).
Generally if we get 1kg of mavadu and measure it with a 200ml tumbler, we will get 16 cups. So first measure the vadumangai and take 16 cups. The rest of ingredients are given for 16 cups of vadumangai. If you are not getting 16 cups for 1 kg of vadumangai, do not panic, just adjust the rest of ingredients as per the ratio. For 16 cups of vadumangai we should take 1 cup of powered salt and 1 cup of red chilli powder and that is the ratio. Lets see the method now…
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15 mins

Prepare Baby Raw Mangoes

Clean the vadumangaai and keep it aside in a vessel. I would recommend to clean the vadumangaai with a cloth. If you clean it using the water, then make sure that it is completely dry before you start the further processing. If its wet then it well get rotten soon. To this add turmeric powder, oil and salt and shake the mangoes well for the mixture to mix with the vadumangaai and keep it for a day

2 mins

Season the Pickle

Grind mustard seeds to powder and mix it with the red chilli powder and add these to the vadumangaai.

5 mins

Shake & Rest

Shake the mangoes (or using the laddle) well for the mixture to mix with the vadumangaai. Keep the mixture for 5-6 days and pickle itself produce water. We should not add any water. Twice a day (morning & evening) stir the vadumangai for the uniform spread of the mixture. Once you see the water (usually after 4-5 days) you can stop the stirring.


Serving Time

Now the delicious vadumangaai is ready to serve with Curd Rice

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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40 Comments Hide Comments

Maami, I really want to try the pickle, but am unsure of the measurement. i brought 10 baby mangos weighing 700 g. How much salt should I add? Also, what is Kal uppu? Can you post a picture of it before you grind it? I think it is what we call sea salt.


Hi, For 8 measures of baby mangoes, we need to take 1/2 measure of sea salt(sea salt is Kal Uppu). So measure your mangoes in a cup and use the ratio i have mentioned. Also i am not clear how 10 baby mangoes weith 700g. Can you please clarify.

Thanks for the wonderful brief on preparing Vadu-mangai; It would be great to show the measure of salt in terms of grams, as done for the mango and chilli powder, many users these days being familiar with this weight of measure – By Mahalakshmi Srinivasan

Hello! i m lalitha from Kallidai, S.R. sir's daughter, presently in thane. a regular viewer ,user of ur site. can u tell me an easy method to prepare "varavarisi" ? or can i get from somebody by courier? Try to remember me!

Which vessels can be used to prepare pickles? Can stainless steel or plastic be used? When I use the porcelain pickle jars the pickles develop fungus very soon. What could be the reason? What is the method to store pickles in porcelain pickle jars for a long time without it spoiling.

For pickle the main preservatives are salt and spices that keeps the pickle without getting fungus. Also refrigerate the pickle as we have unpredicted weather sometimes. For Mavadu, I generally use a huge stainless steel bucket. After the pickle is made, you can use glass jars with air-tight lid and also use dry spoon whenever you use the pickle that will increase the shelf-life.

2 questions above have not been addressed – can I request a clarification on
1. Can we use any other oil in case we are out of gingerly oil?

2. In case we want it more liquid, how do we do it?
3. Also can powdered salt be used instead of Kallu uppu ground


1. Gingelly oil is the conventional and gives a nice aroma and taste. Sunflower or refined oil don't have any aroma. Other oils have very strong aroma that changes the taste of the pickle
2. The salt added to mango will itself releases lots of water. If you add water, then the pickle will not have shelf life
3. yes you can use powdered salt

I have a doubt… Usually pickles will be be placed in sunlight… But why we don't place maavadhu pickle in sun…

even the white layer can be formed if the liquid content is not adequate, it happened to me too, i just added additional chilli salt mixuture. logically the mango should get fully drowned in the liquid else this white color would appear. also, you need to shake the bottle once in two days. if you ensure that these are in place, you are good and safe.

Got the mavadu with right taste, thanks for that.
Only concern is, water/salt chiller watery is not getting adequate. how to increase it after the mavadu is fully done but lack of salt chilly liquid.

than ks for the response maami, my question is not regarding adding the water, sorry if i didnt say it right. its about increase the quantity of salt chilly water if the quantity of that liquid is inadequate. The mangoes are not drowning in the liquid, so how to increase that after the mango got completely settled.

If I am not mistaken your recipe should say 10 kgs. How can 1kg be equal to 16 cups. There is some error there. Can you please clarify?

A cup will hold only 3-4 baby mangoes, so 1 kg mango, if you measure, depending on the size it will come to approximately 16 cups. Either you can take 1 kg baby mangoes or measure it in a cup and take 16 cups for the given spices

10 days back, I had prepared 2 kg of Maavadu pickle. Instead of using Turmeric Powder, I had used 6 pieces of Varali Manjal and grinded nicely with Red Chillies & Mustard Seeds. Now I felt more Turmeric smell and tastes more Turmeric. What’s the remedial measures to reduce the Turmeric taste. Please clarify. My advance thanks.

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