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Mavadu | Vadu Mangai Pickle | Baby Mango Pickle

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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 | Maavadu | Vadu Mangai
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Mavadu | Vadu Mangai Pickle | Baby Mango Pickle

Course: Pickles
Cuisine: Indian, Tamilnadu
Prep Time: 35 minutes minutes
Total Time: 35 minutes minutes
Servings: 1 people
Calories: 10kcal
Author: Sowmya Venkatachalam
A Traditional South Indian Pickle
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Ingredients

  • 1 kg Baby Raw Mango / Vadumangai / Mavadu or 16 cups
  • 1 cup Salt
  • 1 cup Red Chilli Powder
  • 1.5 teaspoon Turmeric Powder
  • 4 tablespoon Sesame oil
  • 2 tablespoon 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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About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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