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Home » ACCOMPANIMENTS » Vadu mango pickle recipe, Maavadu pickle

Vadu mango pickle recipe, Maavadu pickle

April 16, 2013 by Raks Anand 33 Comments /

vadu-manga-pickle
Maavadu / vadu manga/ vadu mago is nothing but baby mangoes. A specific variety of this tender mango is made pickle, the ever popular “vadu mango pickle”. Mom makes more like the neer nellikai, which is also my most favourite. I like the water more than the nellikai/mango. It tastes great with more sadam/ thayir sadam. I can live with it! But this way of authentic maa vadu pickle I learnt from my MIL. She has this recipe in her handwritten cookbook, which she shared me over the phone and I tried it successfully for the first ever time in my life. And every day when I open the jar of this pickle the whole space is full of the pleasant mango flavour along with the spices! Wow! Too much!😀.
I clicked these pictures just after one day I prepared, coz the baby mangoes  where photogenic and actually I was too much enthusiastic to click it, cant wait until it gets soaked. How ever the picture below the ingredients table has been shot only after one week, just to show the looks of the shrunken, well soaked maavadu. Anybody remembering any tamil song now as you read this post?😉
maa-vadu-pickle

Vadu mango pickle recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch (pickle)
Prep Time: 1 Week soaking    |  Cook time: 15 mins    |  Makes: 3 cups

Ingredients

Vadu manga*/ maavadu/baby mangoes – 2 cups heaped


Salt (rock salt preferred) – As needed


Castor oil or sesame oil – 2 tbslp


*The baby mangoes should be round variety

To Roast and grind

Red chillies (Long variety) – 20


Vendhayam (fenugreek seeds/ methi seeds) – 1/2 tsp


Mustard – 3/4 tsp


A small piece of turmeric
Or turmeric powder – 1/4 tsp


Asafoetida – 1/4 tsp


Vadu-manga-urugai

Method

  1.   Choose fresh, roughly same size of baby mangoes/ vadu manga. Wash properly and remove the stalks if any. Pat dry completely in a clean kitchen towel and dry in the shade for making sure it has no water. In a porcelain bowl or glass bottle, big enough to hold the manoges, transfer the mangoes and pour oil and mix well so that the oil coats all the mangoes completely.1-vadu-manga
  2. Meanwhile, roast the items given under ‘To roast and grind table’. Add asafoetida powder towards the end. (I used the solid ones). No need to roast the turmeric. Roast until the mustard starts cracking. Do it in medium flame. Cool down and powder everything along with salt. 2-vadu-manga
  3. Then add  1/4 cup boiled & COOLED water and grind it to a paste. Add it to the greased baby mangoes.3-vadu-manga
  4. Mix well with a spoon or if the jar has lid, shake it well so that the spicy sauce coats every mango.Toss 3-4 times a day so that it gets soaked evenly. For first few days, the salt makes the mango ooze out water and the mangoes will shrink little by little and the water quantity also increases. The below picture shows 2 days old soaked mangoes. But it takes atleast 1 week to get completely shrunken. 4-vadu-manga

Notes

    • As always told for pickles, always use clean spoons while handling the pickle.
    • Make sure no water is there in the mangoes for long shelf life. This pickle can stay good for months even when kept outside.
    • Use only peengan or glass bottles as others may not withstand the salt content in the pickle.
    • Using kal uppu / rock salt is recommended.
    • Do not forget to toss the mangoes everyday atleast 2-3 times for a week.
    • By end of a week, the mangoes will get smaller and the spicy water will cover the mangoes – the way it is supposed to be. 

Serve with sambar/ rasam sadam ( I don’t do this, but have heard it will be good) or classically with the thayir sadam😍. Spicy and flavourful, simply a treat every single time you eat/lick it!

vadu-mango-pickle

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Filed Under: ACCOMPANIMENTS, MANGO RECIPES, PICKLES, TRADITIONAL

Previous Post: « Thengai payasam recipe, Tamil New Year Recipes
Next Post: Neer mor Recipe for spiced buttermilk »

Reader Interactions

Comments

  1. Akila

    April 16, 2013 at 7:35 am

    Mouthwatering pickle.. Saw some vadu mangai in shop opp to mustafa.. But didn't buy it… Now I feel I should have bought it….

    Reply
  2. Ruchi Indu

    April 16, 2013 at 7:39 am

    wow nice clicks. This is my favourite, but a different recipe than what my mom follows. Need to try both..

    Reply
  3. AparnaRajeshkumar

    April 16, 2013 at 7:50 am

    i had a this plan 🙂 some how u posted it ! nice pictures !

    Reply
  4. Revathi

    April 16, 2013 at 8:33 am

    My all time fav…i remember my grandma she make this pickle often…tastes awesome with sambar

    Reply
  5. JEYASHRI SURESH

    April 16, 2013 at 9:32 am

    Though i am not a big fan of this vadu manga i love the water with curd rice.But my sister and mom love vadumanga with sambar sadam too.Vadumanga oorathungo ….

    Reply
  6. Finla

    April 16, 2013 at 9:48 am

    Pleaaaaaaaaaaassse bottle me a huge bottle and parcel this side. Love love them.

    Reply
  7. CHITRA

    April 16, 2013 at 9:49 am

    I second jeyashri , ennathaa solrathungo , super ponga 😉 Its my most favourite pickle. iam telling aunty to buy in salem but couldn't get it 🙂

    Reply
  8. Priya Suresh

    April 16, 2013 at 10:17 am

    Dont kill me like this..seriously this is tooo tempting, even i love to get bottle full of this pickle from you.

    Reply
  9. Sharmilee! :)

    April 16, 2013 at 11:06 am

    Slurrp…no one can resist…yummy pickle

    Reply
  10. Sowmya Sundararajan

    April 16, 2013 at 11:57 am

    Ahaaaaaaaaaaaaaaaaa. Good job Raji. My Vadus are half shrunken now. Can t wait to get my hands on it. Ennaaaatha Solvenungo!! Vadumaaaanga OOOruthungo…….. Thayir Saadham ready pannungo

    Reply
  11. Shama Nagarajan

    April 16, 2013 at 12:35 pm

    inviting and a lovely treat

    Reply
  12. Veena Theagarajan

    April 16, 2013 at 1:28 pm

    I used to live on this during my college days.. Looks good

    Reply
  13. dishesfrommykitchen

    April 16, 2013 at 1:56 pm

    No one can resist these babies… Is it available in singapore ??? I am way too tempted. My MIL and mom make them and keep it ready so that I can bring when I come to US.

    Reply
  14. Sayantani

    April 16, 2013 at 2:03 pm

    one of my friend from Kerala used to bring this for us and we loved having this with big plateful of teheri…love the colour

    Reply
  15. Gayathri Ramanan

    April 16, 2013 at 4:23 pm

    really tempting…love to eat with curd rice…

    Reply
  16. anusha praveen

    April 16, 2013 at 4:50 pm

    i eat vadu mangai with coconut rice Raji. I must say i m envious of you making the pickle because i never get these beauties where i live!

    Reply
  17. Shabitha Karthikeyan

    April 17, 2013 at 12:04 am

    Looks super tempting !! I wish I could get baby mangoes here !!

    Reply
  18. Ms.Chitchat

    April 17, 2013 at 3:17 am

    Mmmmmmmmmm, tongue tickling maavadu, can have it any time with any combo.

    Reply
  19. Sanoli Ghosh

    April 17, 2013 at 6:57 am

    Stunning pickle. yummy.

    Reply
  20. Priti S

    April 17, 2013 at 7:44 am

    Am not really fan of maavadu but your pics making me drool…liked that jar

    Reply
  21. Dr Hema

    April 17, 2013 at 7:53 am

    This comment has been removed by the author.

    Reply
  22. Divya Pramil

    April 17, 2013 at 8:40 am

    What stunning pics..Love vadumanga pickle so much with curd rice..Looks finger-licking good 🙂

    Reply
  23. divya

    April 17, 2013 at 2:12 pm

    looks so awesome,nice tempting clicks.

    Reply
  24. Sireesha Puppala

    April 17, 2013 at 8:31 pm

    yummilicious and nice pics..they look stunning..cant take my eyes off..amazing

    Reply
  25. ibrahim ali

    January 27, 2014 at 7:26 am

    what is asafoetida ?

    Reply
  26. Raks anand

    January 27, 2014 at 7:30 am

    Hing

    Reply
  27. Prabhavathi A

    February 19, 2014 at 9:06 am

    Hi .. did u used oil in this ..

    Reply
  28. Raks anand

    February 19, 2014 at 9:08 am

    In the first step

    Reply
  29. Asha Mohan

    April 29, 2015 at 1:06 pm

    Can i place the jar under sunlight for the mangoes to get shrink with masala

    Reply
  30. sudha prakash

    March 31, 2016 at 4:58 am

    Hi raji, Madevadumanga pickle.I jva e added salt as per my requirement I want to know if I can add salt or chillies after tasteing after I gets soaked for 2 days.also can you mention the salt quanyity

    Reply
  31. Raks anand

    March 31, 2016 at 5:11 am

    Sure you can adjust. Salt quantity varies from person to person's requirements. Also from the type of salt 🙂

    Reply
  32. supriya mohan

    April 4, 2016 at 7:15 am

    Is vadumanga available in singapore?if so pls let me know !!!

    Reply
  33. Raks anand

    April 4, 2016 at 7:24 am

    I got from murugan stores next to saravana bhavan. You can also find in little india vegetable shops.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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