Mavadu is a pickle which is made using tender mango in Tamilnadu. This is one of my favourite pickles. This is a seasonal pickle as tender mango comes on the onset of summer. With very less oil, the taste of the mavadu is too good with the simple spices added which makes it special. My mother used to make it regularly and keep in a Ceramic jar so that it comes for a longer time.
Vadu Mangai / Mavadu / Tender Mango Pickle
- Tender baby mangoes - 6 cups
- Salt - ¾ cup
- Chilly powder - ¾ to 1 cup
- Turmeric powder - 1 tsp.
- Mustard seeds - 1 tsp.
- Castor oil - 2 tsps.
- Wash and clean the baby mangoes and dry them well with a dry and clean cloth. There should be no moisture.
- Now mix castor oil well in this so that the mango is coated well with oil.
- In a bowl, mix salt, chilli powder and turmeric powder well.
- Take a big ceramic jar or any other container and add 1 layer of mangoes, then add a layer of salt, chilli powder, turmeric powder mixture.
- Then again add a layer of mangoes and on top add chilli powder mixture. Do like this until the mangoes are over. Close with a lid and keep aside.
- Shake the jar well every day.
- Mangoes will ooze out lots of water by the third day.
- Now take mustard seeds and grind it with little water and add this to the mango pickle and mix well.
- Mix well every day and the pickle will be ready to use after 10 days.
- This pickle tates well with curd rice.