Vadu Manga | Maavadu: The No-Oil Baby Mango Pickle
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.
Equipment
- Bowl
- Air-Tight Bottle
- Spatula
- Plate
Ingredients
- 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.