Vadu Mangai or Mavadu is a traditional South Indian pickle made from tender, baby mangoes. This dish is particularly popular in Tamil Nadu and is a seasonal favorite, usually prepared in summer when small raw mangoes are abundant. Tender mangoes comes on the onset of summer. Mavadu pickle is cherished for its bold, tangy, and spicy flavor, which complements a variety of South Indian meals, especially curd rice.
Ingredients:
- Tender baby mangoes - 6 cups
- Salt - ¾ cup
- Chilly powder - ¾ to 1 cup
- Turmeric powder - 1 tsp.
- Mustard seeds - 1 tsp.
- Castor oil - 2 tsps.
Method:
- Wash and clean the baby mangoes and dry them well with a dry and clean cloth. There should be no moisture.
- Now mix castor oil well in this so that the mango is coated well with oil.
- In a bowl, mix salt, chilli powder and turmeric powder well.
- Take a big ceramic jar or any other container and add 1 layer of mangoes, then add a layer of salt, chilli powder, turmeric powder mixture.
- Then again add a layer of mangoes and on top add chilli powder mixture. Do like this until the mangoes are over. Close with a lid and keep aside.
- Shake the jar well every day.
- Mangoes will ooze out lots of water by the third day.
- Now take mustard seeds and grind it with little water and add this to the mango pickle and mix well.
- Mix well every day and the pickle will be ready to use after 10 days.
- This pickle tates well with curd rice.
Note:
- If you want you can soak red chillies in water and grind it to a paste and add to the pickle instead of chilli powder.
- To prevent the pickle from getting spoilt we add castor oil.
- Ensure the mangoes and the utensils used are completely dry. Water can spoil the pickle.
- Adjust salt according to taste.
- The spice level can be adjusted based on your preference for heat. You can add more red chili powder or less if you want a milder pickle.
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