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.

The post Maavadu recipe | vadu mango pickle appeared first on Jeyashri's Kitchen.

Mango malli salad | Raw mango salad – Easy to make Raw mango salad recipe with short video and step-by-step pictures.

I mostly add raw mango to all my salads in this raw mango season. We all love the crunch and tanginess of the raw mango in salads. I recently tried this random, easy raw mango salad and named it Mango Malli Salad. I wanted to share this refreshing raw mango salad recipe on Jeyashris kitchen. If you are not following Jeyashri’s Kitchen on Instagram, facebook and Youtube please do follow to get more healthy recipe updates

I have provided more options in the notes section for making this mango malli salad. Make the most of this mango season and enjoy the fresh produce. Coriander leaves are a must-ingredient in this refreshing salad.

Also check out Beach style Thenga maanga pattani sundal, Mango salad, Watermelon salad, carrot raisin salad, Thai pineapple salad

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Mango malli salad

Refreshing raw mango salad with coriander leaves

Course Salad

Cuisine South Indian

Keyword Healthy salad, Mango recipes, no onion garlic recipes

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Total Time 17 minutes minutes

Servings 2

Author Jeyashri suresh

Ingredients

• ½ cup raw mango cut into small cubes
• ½ cup cucumber cut into small cubes
• ½ cup boiled chickpeas
• ¼ cup finely chopped coriander leaves
• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 slit green chilis
• Salt as needed

Instructions

• In a bowl add chopped raw mango, cucumber, boiled chickpeas and chopped coriander leaves.
• Add salt
• Temper with mustard seeds, urad dal and green chillis 2 tsp oil.
• Add to the bowl
• Mix well
• Mango malli salad is ready

Notes

1. Instead of chickpeas, you can add roasted peanuts or boiled peanuts.

2. You can add cooked white peas or black beans, or boiled rajma to the salad.

3. Do not alter the quantity of coriander leaves, which gives a fantastic flavour to the salad. 

4. You can add some pomegranate arils to the Mango Malli salad | Raw mango salad

• In a bowl, add chopped raw mango, cucumber, boiled chickpeas, and chopped coriander leaves.
• Add salt.

• Temper with mustard seeds, urad dal and green chilies 2 tsp oil.

• Add to the bowl.

• Mix well.

• Mango malli salad is ready.

• Notes:
• Instead of chickpeas you can add roasted peanuts or boiled peanuts.
• You can add cooked white peas or black beans, or boiled rajma to the salad.
• Do not alter the quantity of coriander leaves, which gives a fantastic flavour to the salad
• You can add some pomegranate arils to the Mango Malli salad | Raw mango salad.

The post Mango malli salad | Raw mango salad appeared first on Jeyashri's Kitchen.

Raw mango chutney | salsa—This is a super tasty, tangy raw mango chutney recipe. It’s a simple recipe made with raw mango, and it has a full video and step-by-step pictures.

In this raw mango season, this is a must-try recipe with easily available ingredients at home. This raw mango chutney pairs well with hot rice, idlis, dosas, chapatis, and poori. When I tried this for the first time, we all had this with tortilla chips, freshly cut cucumber sticks, carrot sticks, and even monoco biscuits. It tasted so well with everything, we can serve this chutney as salsa | dip for parties.

I have posted thogayal with raw mango, which is a super hit recipe. This version of chutney I have seen on Instagram, and thought of giving it a try. It turned out so well and everyone at home loved it. We loved this with hot rice and it matched perfect with curd rice too. We had this as a dip with salt biscuits and it tasted yum

Do check out our Raw mango pulao, raw mango thogayal, mango sevai, raw mango pulihora, raw mango panagam, and raw mango rasam.

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Raw mango chutney recipe

Roasted raw mango chutney can be served as a dip

Course Accompaniments, Condiment

Cuisine Global, Indian

Keyword chutney recipes, dip, Mango recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 raw mango
• 2 tomato
• 4-5 green chili
• 4-5 garlic cloves
• 4 tsp oil
• 1 tsp red chili powder
• Salt as needed
• ¼ cup coriander leaves
• Few curry leaves
• 1 onion finelychopped

Instructions

• In a pan add oil and add sliced raw mango
• Place it upside down
• Cut 2 tomato and place it upside down.
• Add green chili and garlic cloves. Since we are adding raw mango and tomato do add more green chilis to balance the sourness
• Cover and cook for few minutes.
• Turn it and cover and cook for few more minutes
• Switch off
• Take out the skin of tomatoes and take the pulp of raw mango.
• Put into a blender
• Add 1 tsp red chili powder, this will be perfect as the mango and tomato sourness will get balanced.
• Add salt
• Blend without water
• Add ¼ cup coriander leaves and curry leaves.
• Pulse coarsely
• Add 1 finely chopped raw onions, no need to grind this.
• Mix well
• Transfer to a bowl.
• Raw mango chutney is ready
• Enjoy with hot rice

Video

Notes

1. This raw mango chutney pairs well with hot rice, idli, dosa and chapati too.

2. You can use it as a Raw mango salsa | dip for chips and kebabs

3. Raw Mango chutney is perfect for travel | picnics too

• In a pan, add oil and add sliced raw mango
• Place it upside down
• Cut 2 tomatoes and place them upside down.
• Add green chili and garlic cloves. Since we are adding raw mango and tomato, do add more green chilies to balance the sourness
• Cover and cook for a few minutes.

• Turn it and cover, and cook for a few more minutes
• Switch off.

• Take out the skin of tomatoes and take the pulp of raw mango.
• Put into a blender
• Add 1 tsp red chili powder; this will be perfect, as the mango and tomato sourness will be balanced.
• Add salt.

• Blend without water
• Add ¼ cup coriander leaves and curry leaves.
• Pulse coarsely
• Add 1 finely chopped raw onions, no need to grind this.

• Mix well
• Transfer to a bowl.
• Raw mango chutney is ready
• Enjoy with hot rice.

• Notes:
• This raw mango chutney pairs well with hot rice, idli, dosa, and chapati too.
• You can use it as a Raw mango salsa | dip for chips and kebabs
• Raw Mango chutney is perfect for travel | picnics too

The post Raw mango chutney | salsa appeared first on Jeyashri's Kitchen.

Mango masala papad recipe – The classic masala papad recipe takes an interesting and healthy twist with mangoes in this mango season.

Masala papad is a classic Indian starter recipe. In restaurants, they deep fry the papad and serve it with a simple onion-tomato mixture on top. It’s a simple starter but a great crowd pleaser. I have already posted the classic restaurant-style Masala papad recipe in Jeyashris kitchen.

In this mango season, I want to share a healthy and interesting version of masala papad recipe using Raw and Ripe mangoes. You can customise the ingredients according to your taste and availability. Jeyashri’s Kitchen has a wide and unique variety of Mango recipes. This Mango masala papad is a perfect party appetizer. Try this during this mango season and make your party special.

Also check out our Mango piyush recipe, Mango shrikand, Mango dhokla, Mango masala poha

• In a bowl add finely chopped onions, tomato, raw mango, cucumber, cooked sweet corn, grated carrot and beetroot, colored capsicum.
• Now add finely chopped ripe mango.

• Add finely chopped coriander leaves, chaat masala, red chili powder, salt, and green chilies.
• Usually, we don’t add seeds to masala papad, but for a crunch, we are adding them.
• Add pumpkin seeds and sunflower seeds
• Add 1 tsp lemon juice.

• Mix well. Masala papad topping is ready.

• Place cooked papad on a plate. I microwaved the papad. You can deep fry or fire-roast the papad.

• Sprinkle the veg mixture on this
• Serve immediately
• Mango masala papad ready.

Notes:

• You can add chickpeas or rajma to this mango mixture.
• You can microwave the papad or deep fry it, or fire roast it.
• Papad can be replaced with salt crackers | biscuits
• Mango masala papad is a perfect party starter.

The post Mango Masala papad recipe appeared first on Jeyashri's Kitchen.