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Mavadu | Vadu Mangai Pickle | Baby Mango Pickle
Lip Smacking, Mouth-Watering Pickle
Ingredients
Adjust Servings:
| 1 Kg or 16 cups Baby Raw Mango / Vadumangai / Mavadu | |
| 1 Cup Salt | |
| 1 Cup Red Chilli Powder | |
| 1.5 Teaspoon Turmeric Powder | |
| 4 Tablespoon Sesame oil | |
| 2 Tablespoon Mustard Seeds |
Nutritional information
1 Pc
Mavadu
10
Calories
1 g
Fat
5 g
Carbs
540 mg
Sodium
1 g
Fiber
A Traditional South Indian Pickle
Ingredients
-
1 Kg or 16 cups Baby Raw Mango / Vadumangai / Mavadu1 Cup = 200 ml
-
1 Cup SaltPowdered
-
1 Cup Red Chilli Powder
-
1.5 Teaspoon Turmeric Powder
-
4 Tablespoon Sesame oil
-
2 Tablespoon Mustard Seeds
Directions
A Traditional South Indian 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…
Mavadu | Vadu Mangai Pickle | Baby Mango Pickle
Servings: 1 people
Calories: 10kcal
A Traditional South Indian Pickle
Print Recipe
Ingredients
- 1 kg Baby Raw Mango / Vadumangai / Mavadu or 16 cups
- 1 cup Salt
- 1 cup Red Chilli Powder
- 1.5 tsp Turmeric Powder
- 4 tbsp Sesame oil
- 2 tbsp Mustard Seeds
Instructions
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
Season the Pickle
- Grind mustard seeds to powder and mix it with the red chilli powder and add these to the vadumangaai.
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
Nutritional Info
Nutrition Facts
Mavadu | Vadu Mangai Pickle | Baby Mango Pickle
Amount Per Serving (1 Mavadu)
Calories 10
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 540mg23%
Carbohydrates 5g2%
Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Steps
|
1
Done
15 mins
|
Prepare Baby Raw MangoesClean 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
Done
2 mins
|
Season the PickleGrind mustard seeds to powder and mix it with the red chilli powder and add these to the vadumangaai. |
|
3
Done
5 mins
|
Shake & RestShake 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. |
|
4
Done
|
Serving TimeNow the delicious vadumangaai is ready to serve with Curd Rice |
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.
Thanks.
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.
Hi how do i make the mavadu water more thin….in the picture shown it looks very thick
can u give receipe of awakai pickel receipe ?
OMG!!! mouth watering…..feel like having it right away
OMG!!!! mouth watering
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!
usually in kerala,themasalas are added after the mangoes shrink in salt
Hi i really love ur site and prepare a lot of yummy stuff.i just wanted to know if this will stay well for a long time??
Hi can you suggest how to make the mavadu water thin
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
Thanks
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…
what to add if the salt content is more in mavudu
We just need to increase the baby mangoes and adjust the red chilli powder too just to balance the salt
I did as you said. but a layer like White cloth forms. and smell not nice after one month. please answer me.
White cloth formation means the pickle is spoilt. Whenever we use wet spoon or if u have added any water by mistake then this will happen
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.
We should not increase the maavadu water by adding external water. The mango along with salt should produce that water.
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
Tell the measurement of mustard seeds.
2 Tablespoon of mustard seeds
i put 100 gms of mustard seeds grounded. but the taste is bitter. what ti do now. pls advice.
How much red chilliescan be used for 1 kg maadu instead of red chilli powder
Honestly i have not tried with red chili. Will check and revert. thanks
Pickle turned out too salty. How to adjust? Please help!
Just add more mavudu along with chili powder
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.
One thing which we can do is to increase the proportion of other ingredients. Adding more mavadu along with red chili powder, salt
Thanks for your immediate response Madam. I will add more Mavadu with Red Chilli & Salt
Thanks for your immediate response. I will do as per your suggestion.
You are most welcome