Maavadu recipe originally posted on 28-04-2014 updated with full video on 15-04-2026

Maavadu recipe | vadu mango pickle- Tender Mango pickle Vadu mangai or maavadu – Recipe with full video and step-by-step pictures. I remember accompanying my mom to the central market in my town to buy the tender mangoes. We make pickles from this vadu mangai. My mom always buys this vadu manga in bulk (10 padi), makes pickles in big jars, and shares them with my athais, who are all big fans of vadu manga pickles. Though I am not a big fan of maavadu, I enjoy watching the process of making maavadu. I love the maavadu water very much, a perfect combo for Curd rice. Make this easy maavadu pickle this summer and enjoy it with curd rice.

Also, check out Tomato pickle recipe and garlic mango pickle recipe

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Maavadu recipe

Tender mango pickle recipe

Course Condiment

Cuisine South Indian

Keyword pickle recipes

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 2 cups

Author Jeyashri suresh

Ingredients

• 1 cup Raw tender mango | Maavadu
• ½ tsp Castor oil
• ¾ tsp Rock Salt
• ¼ tsp Mustard seeds
• 10 Red Chilli
• ¼ tsp Asafoetida
• ¼ tsp Red chilli powder

Instructions

• Select small tender mangoes from the market and wash them in water nicely. Wash it a few times to get rid of the dirt in the mangoes and pat dry them well.
• Ensure that no water is there, else fungus will form after the pickle is made. My mom puts the wiped mangoes under the sunlight for half an hour. inside the home near the window. I also did the same.
• Take the mangoes and put them in a clean dry bowl add castor oil to this rub the mangoes with oil, and ensure all the mangoes are coated well with oil.
• The addition of castor oil is to reduce the heat caused by mangoes.
• Grind the red chilli, mustard, rock salt, red chilli powder and asafoetida into a fine paste. You can add a little water while grinding.
• Add this to the mangoes and mix well with a clean dry spoon.
• Keep this covered and put it in a dry place for a week.
• Everyday morning mix the mangoes well. Do not worry if the water is less. It will ooze out water in a week's time.
• And the mangoes will start shrinking too.
• After 10 days transfer it to a clean dry bottle and put it in the refrigerator.

Video

Notes

Notes:
• If handled well, maavadu will stay good even for a year.
• Generally, we don't store this in the refrigerator. Even outside in a porcelain jar, this will stay good.

• Take the mangoes and put them in a clean dry bowl. Add castor oil to this. Rub the mangoes with oil, ensuring they are well coated.
• The addition of castor oil is to reduce the heat caused by mangoes.

• Grind the red chili, mustard, rock salt, red chili powder, and asafoetida into a fine paste. You can add a little water while grinding.

• Add this to the mangoes and mix well with a clean dry spoon.

• Keep this covered and put it in a dry place for a week.
• Everyday morning mix the mangoes well. Do not worry if the water is less. It will ooze out water in a week’s time.
• And the mangoes will start shrinking too.

• After 10 days, transfer it to a clean, dry bottle and put it in the refrigerator.
• If handled well, maavadu will stay good even for a year.
• Generally, we don’t store this in the refrigerator. Even outside in a porcelain jar, this will stay good.

Note:

• Always add clean water for grinding the ingredients. Do not use normal tap water. Use drinking water.
• Keep the pickle in a clean, dry container. Even with little water, the pickle will spoil.
• Use a dry spoon to take out the maavadu, every time.

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