Vadu Mangai Pickle-Maavadu oorgai
Prep Time : 40 mins
Recipe Cuisine: South Indian
Author:Padhu Sankar
Ingredients needed
Vadu (Baby mangoes) – 2 kg
Salt (crystal salt or rock salt) – 2 cups
Chilli powder – 1/2 cup
Mustard seeds – 2 tsp
Turmeric powder – 1 tsp
Preparation
Wash mangoes well 3-4 times.Trim the long stems. Spread it on a cloth and air dry it under the fan inside the house.The mangoes should be dry and free of moisture.
Powder the rock salt in a mixie and keep it ready.
In a bowl, mix salt, chilli powder and turmeric powder well.
Method
Take a big jar or plastic bucket, add 1 layer of mangoes, then add a layer of salt + chilli pwd + turmeric pwd mix.
Then again a layer of mangoes and top it with chilli pwd+ salt+turmeric mix. Keep on layering it until all the mangoes are over. Close it and keep it aside.
The next day shake the container well or mix it with a dry ladle so the the spices get mixed well with the mangoes. Mix well with a dry ladle twice a day (both morning and evening).
By the 3 th day, the mangoes would have oozed out lot of water.
Take 2 tsp of mustard seeds and grind it with a little oozed out water and add it back to the mango pickle.
Mix it well twice everyday (morning and evening) with a dry ladle.
It is ready for use after 10 days.Even after that you have to mix it well everyday. The longer the mangoes soak, the tastier it will be. Mine was perfect and tasted great.
Note– I use only rock salt for all my pickles as it is free of the additives. Powder the rock salt before using it.
Choose baby mangoes with stem as those without stems are mostly picked up from the ground and is not suitable for making this pickle.
Do not use spoiled or damaged mangoes as it will spoil the whole lot.
Traditional measurement – For 8 measures mangoes – 1 measure crystal rock salt and 1/4 measure chilli powder.
Refer more Pickle Varieties from Padhuskitchen
Slurp,am drooling here..Super tempting maavadu.
Nice traditional recipe and you made me to remember my grandma with this pickle recipe… thanks for sharing
Best combo with curd rice… Yum !!!
woww looks yumm..where did u get this vadumanga Padma??
Vadu manga tastes so good with curd rice..
My fav pickle..Even my mom used to prepare this every summer and distribute it to all our relatives..
My mouth is watering here… Mmmmhhhhh
Event: Dish name starts with M
Delicious pickle…
this pickle just awesome. finger licking pickle recipe
Tender mango pickle looks delicious Padhu.
Drooling,perfect with curd rice
wow..yummy..this is new dish to me….thx for sharing!
Oh my my one of my fav pickle. It looks so tempting! Can have rice with just this pickle.
looks irresistible!!
Hi Padhu ,
Really Drooling !!!!
perfect match with curd rice…
only one song comes in my mind now after seeing your recipe.. vadu maanga song from one of the vijay's movie…
glad to follow you dear…
Ohh dear, love it love it and just love it.. Awesome prep Padhu, wish I could get some Vsu manga here to pickle it.
Hi Pathu,
Thank you for your visit to my blog and
thank you for your valuable comment on my post.
I wish your regular support to me Pathu:)
Keep on…
Simply love this..
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Nice recipe!
mmmmm YUMMY YUMMY …My mom makes it the same way …missing it a lot
Dont you add Hing (Asofodata)
super super super mavadu with curd rice
…'by the 3 th day looks like a typo. Is it the third day itself or longer like 13th or 30th day? Im asking a little late as I have followed your recipe anyway and pickled the mangoes..
It is not a typo. It is 3 rd day only.
Clean and easy recipe….gonna try this
Hai… i tried the recipe following your method last year… the pickle tasted very good and it stayed edible for a long time… but the mangoes kept shrinking and becoming small and hard and at a point we were not able to bite it… where did i go wrong… i am going to try it again this year and i want to make it perfectly…
I did it as u said. After one month a layer white cloth like forms. Smell too not good why?? Please answer mam. Thank you
The recipe is correct as it is followed in our home for years. The mangoes used should be tender and should be of good quality. If you had used one spoiled/damaged mango while making the pickle, the entire pickle will get spoiled.
When buying, you should buy only with stems as it is directly plucked from the tree and not the fallen mangoes. There should be no moisture or water in the mangoes. You must wipe it well and air dry the mangoes before making the pickle.
After making the pickle, you must mix it everyday with a dry ladle. If you follow these steps, it stays good for 1 year.
Thanks a lot mam.
Madam, can you please clarify for 2kg raw Vasu, I cup salt means how much in grams?
1 cup measurement is actually the same as measuring in a medium sized tumbler.
My vadu has been soaking for 3 days with salt now. I find a patch on my vadus…what could have happened. They don't look good
You have to mix it well daily.
Very nice. I will try this week. If I use Red Chillies, is it necessary to remove seeds before grinding in mixy. Please clarify. One more thing I wish to know. Can I use Kashmir Chilly Powder instead of normal Chilly Powder.
You do not have to remove the seeds. Then you should use only regular chilli powder. Do not use Kashmiri chilli powder.
Thanks a lot Madam for your immediate reply.
Hi ma'am. My vadu mango pickle has become very salty. How to remove excess salt. Pl tell me
I was searching for this recipe and I bumped into your website… I have a question… You have mentioned mustard seeds in the ingredients, but not mentioned about it in the making of the pickle .. am I missing something??
I have mentioned about mustard seeds in the recipe also. Kindly check and read it again. .
Hi. My name is Mythily. I am using your recipe to make vadu maangas today. You have said.. for 2 cups vadu..it’s 2 cups of rock salt. Now is it 2 cups of ground rock salt or rock salt as a whole? I feel when we grind it, it may increase on volume.
.
My maavadu is very salty..What to do??
Did you add iodized salt.
My mother used to smear the fan driyed baby mangoes with Castor oil for high keeping quality.
Yes, you can do that as it keeps well for more days.