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vadu mango pickle
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5 from 2 votes

Vadu mango pickle

Vadu mango pickle is baby mangoes in a brine of salt, chilli and mustard. This is my way of making small batch of vadu manga at home.
Prep Time3 hours 20 minutes
Cook Time10 minutes
Resting time7 days
Course: Condiments
Cuisine: Indian, South Indian
Servings: 3 cups


  • 2 cups Vadu manga maavadu/ baby mangoes, *The baby mangoes should be round variety
  • Salt rock salt preferred (2-3 tbsp)
  • 2 tablespoon Castor oil or sesame oil

To Roast and grind

  • 20 Red chillies Long variety, medium spice
  • ½ teaspoon Vendhayam fenugreek seeds/ methi seeds
  • ¾ teaspoon Mustard
  • A small piece of turmeric Or turmeric powder ¼ tsp
  • ¼ teaspoon Asafoetida


  • Choose fresh, roughly same size of baby mangoes/ vadu manga. Wash firstly 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.
  • Mix well so that the oil coats all the mangoes completely.
  • 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.
  • Then add ¼ cup boiled & COOLED water and grind it to a paste. Add it to the greased baby mangoes.
  • 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.


  • As always told for pickles, always use clean spoons while handling the pickle.
  • This pickle can stay good for months even when kept outside. But for safer side I keep always refrigerated once soaked.
  • 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.