15 Apr 2026
Maavadu recipe initially posted on 28-04-2014 up to date 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 footage. I bear in mind accompanying my mother to the central market in my city to purchase the tender mangoes. We make pickles from this vadu mangai. My mother at all times buys this vadu manga in bulk (10 padi), makes pickles in huge jars, and shares them with my athais, who’re all huge followers of vadu manga pickles. Although I’m not an enormous fan of maavadu, I get pleasure from watching the method of constructing maavadu. I really like the maavadu water very a lot, an ideal combo for Curd rice. Make this simple maavadu pickle this summer season and revel in it with curd rice.
Additionally, take a look at Tomato pickle recipe and garlic mango pickle recipe
Tender mango pickle recipe
Choose small tender mangoes from the market and wash them in water properly. Wash it a number of occasions to do away with the dust within the mangoes and pat dry them nicely.
Make sure that no water is there, else fungus will type after the pickle is made. My mother places the wiped mangoes underneath the daylight for half an hour. inside the house close to the window. I additionally did the identical.
Take the mangoes and put them in a clear dry bowl add castor oil to this rub the mangoes with oil, and guarantee all of the mangoes are coated nicely with oil.
The addition of castor oil is to scale back the warmth attributable to mangoes.
Grind the pink chilli, mustard, rock salt, pink chilli powder and asafoetida right into a high-quality paste. You’ll be able to add a bit water whereas grinding.
Add this to the mangoes and blend nicely with a clear dry spoon.
Hold this lined and put it in a dry place for every week.
On a regular basis morning combine the mangoes nicely. Don’t worry if the water is much less. It should ooze out water in every week’s time.
And the mangoes will begin shrinking too.
After 10 days switch it to a clear dry bottle and put it within the fridge.
Notes:
• If dealt with nicely, maavadu will keep good even for a 12 months.
• Usually, we do not retailer this within the fridge. Even exterior in a porcelain jar, it will keep good.
Technique:
Be aware:
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