Maavadu | Vadu Manga Oorugai: Baby Mango Pickle (Without Oil)

Vadu Manga Oorugai (also called Maavadu) is a traditional baby mango pickle without oil from the Southern Indian state of Tamil Nadu. All you need to make this tangy and spicy mango pickle is mix all ingredients together and wait three days; honestly, that’s all you do. So what is stopping you from making this? 😉

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Baby mangoes are available for a brief period (2 to 3 weeks) during early summers and that means one keeps an eye out for them from late march to early April. If I miss this window, it could mean a year without homemade Vadu Manga.

What is remarkable about this baby mango pickle is that it marinates in its own juices and lasts for a year or more if you use it with care (aka expose it to no moisture). What I love most is that it needs to pickle for 3 to 5 days and is then ready to eat; though I must say that the wait sometimes seems unbearable. That first taste of Vadu Manga with Curd Rice is what summers are all about. 🙂

If you want to increase probiotics in your food, pickles like this Maavadu are a natural way to that.

Some Tips to Make a Great Maavadu

• Always choose baby mangoes that are still on the stem. The mangoes should also be small (about 1″ to 1.5″” in size), dark green and firm.
• Use a soft cotton cloth to wipe the sap (if any) off the baby mangoes before pickling them.
• Do coat the baby mangoes with just a bit of Castor Oil (or Sesame Oil). This ensures that the pickle has a long shelf-life.
• You can alter the proportion of the chilli powder and mustard powder to suit your taste.
• Do mix the Maavadu every day for 2 or 3 days to ensure it pickles well.
• As with all pickles, any contact with water or moisture will spoil the Maavadu, so ensure that all vessels, utensils and ingredients are dry.

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Other Traditional Mango Pickle Recipes

• Avakai | Avakaya: The Andhra Mango Pickle
• Magai | Maagai | Magaya: Andhra Sun-Dried Mango Pickle with Fenugreek
• Mamidikaya Turumu Nilava Pachadi | Andhra Mango Thokku | Grated Mango Pickle

How to Make Vadu Manga or Maavadu

1. Prepping the Baby Mangoes
   1. Gently pluck the baby mangoes off the stem and discard the stem.
   2. Wipe the baby mangoes with a dry, soft cotton cloth and set aside.
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2. Making the Masala (Proportions for 2 Cups of Baby Mangoes)
   1. Grind 2 tbsp mustard seeds to a coarse powder.
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   2. To the mustard powder, add 2 tbsp salt, 2.5 tbsp spicy red chilli powder, and 1/2 tsp turmeric, and mix well.
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3. Making the Vadu Manga
   1. To a bowl, add 2 cups of baby mangoes and 1 tsp castor oil or sesame oil.
   2. Using your fingers, gently mix the mangoes so that they are well-coated with oil.
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   3. Now add the spice mix and mix well.
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   4. Transfer the baby mangoes and masala to a dry, air-tight bottle.
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   5. Close the lid well and let the mix pickle for 3 to 5 days.
   6. Every day, use a dry spoon to mix the mangoes well every day. The masala will start getting wet with liquid from the mango and salt from day 1 and by day 3 you will have quite a bit of liquid and the bay mangoes will shrivel.
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   7. Serving Suggestions
      1. You can enjoy Vadu Manga or Maavadu with curd rice, dal rice, or even with dosa.  

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Recipe for Maavadu or Vadu Manga

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Vadu Manga | Maavadu: The No-Oil Baby Mango Pickle

Aruna

Maavadu or Vadu Manga Oorugai is a tangy and spicy pickle made with baby mangoes. A traditional pickle from Tamil Nadu, Vadu Manga is made in early summer when baby mangoes are a plenty.

It is also a super-easy pickle to make as all you have to do is mix the mangoes with mustard powder, red chilli powder, turmeric, and salt, and let the mix pickle for 3 to 5 days.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Accompaniments, Pickle, Sides

Cuisine Gluten Free, Indian, South Indian, Tamil Nadu, Vegan, Vegetarian

Servings 20 Servings

Equipment

• Bowl
• Air-Tight Bottle
• Spatula
• Plate

Ingredients

  

1x2x3x

• 2 Cups Baby Mangoes
• 1 tsp Castor Oil (Alternate, Sesame Oil)

For the Masala

• 2.5 tbsp Mustard Seeds
• 2.5 tbsp Red Chilli Powder
• 1/2 tsp Turmeric
• 2 tbsp Salt

Instructions

 

Prepping the Baby Mangoes

• Gently pluck the baby mangoes off the stem and discard the stem.
• Wipe the baby mangoes with a dry, soft cotton cloth and set aside.

Making the Masala (Proportions for 2 Cups of Baby Mangoes)

• Grind 2.5 tbsp mustard seeds to a coarse powder.
• To the mustard powder, add 2 tbsp salt, 2.5 tbsp spicy red chilli powder, and 1/2 tsp turmeric, and mix well.

Making the Vadu Manga

• To a bowl, add 2 cups of baby mangoes and 1 tsp castor oil or sesame oil.
• Using your fingers, gently mix the mangoes so that they are well-coated with oil.
• Now add the spice mix and mix well.
• Transfer the baby mangoes and masala to a dry, air-tight bottle.
• Close the lid well and let the mix pickle for 3 to 5 days.
• Every day, use a dry spoon to mix the mangoes well every day. 

  Note: The masala will start getting wet with liquid from the mango and salt from day 1 and by day 3 you will have quite a bit of liquid and the bay mangoes will shrivel.

Serving Suggestions

• You can enjoy Vadu Manga or Maavadu with curd rice, dal rice, or even with dosa.

Notes

• Always choose baby mangoes that are still on the stem. The mangoes should also be small (about 1″ to 1.5″” in size), dark green and firm.
• Use a soft cotton cloth to wipe the sap (if any) off the baby mangoes before pickling them.
• Do coat the baby mangoes with just a bit of Castor Oil (or Sesame Oil). This ensures that the pickle has a long shelf-life.
• Mix the Maavadu every day for 2 or 3 days to ensure it pickles well.
• As with all pickles, any contact with water or moisture will spoil the Maavadu, so ensure that all vessels, utensils and ingredients are dry.

Keyword Baby Mango Pickle, Baby Mango Pickle with No Oil, Maavadu, Mango Pickle, Mango Pickle with No Oil, No Oil Mango Pickle, Oorugai, Probiotic, Vadu Manga

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!