Mavadu | Vadu Mangai Pickle | Baby Mango Pickle

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…