PickleMaavadu recipe | vadu mango pickle | pickle recipes

Maavadu recipe | vadu mango pickle | pickle recipes

Vadu mangai or maavadu , generally we get in summer season and i remember accompanying my mom to the central market in my town, to buy the tender mangoes . We make pickle out this vadu mangai . My mom always buy this vadu manga in bulk (10 padi) and she makes pickle in big jars and share with my athais who are all big fan of vadu manga pickle. Though i am not a big fan of maavadu i enjoy seeing this procedure 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 them with curd rice.



  Preparation Time : 20 mins | Cooking Time : Nil |   Yields : 2 cups

     Raw tender mango | Maavadu  1 Cup
     Castor oil      1/2 tsp
     Rock Salt  3/4 tsp
     Mustard seeds  1/4 tsp
     Red Chilli  10
     Asafoetida  1/4 tsp
     Red chilli powder  1/4 tsp



  • Select small tender mangoes from the market and wash them in water nicely. Wash it 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 and add castor oil to this and 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 little water while grinding.


  • Add this to the mangoes and mix well with a clean dry spoon.


  • Keep this covered and put 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.


  • 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 if little water is there , the pickle will be spoiled.
  • Use dry spoon to take out the maavadu, everytime.

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  1. Hi jeyashree,came through your blog, recipes are quite easy and appealing.all the best.for this pickle will the mentioned salt content be enough. Also what is the cup measurement u have mentioned.

    • Hi, if you found fungus, scoop it out with spoon and keep the rest of the maavadu in the same jar(no need to keep it open) and keep it under the sunlight for 3-4 hours. Also mix it nicely daily(kulikividardu) with a dry spoon daily. USe a wooden spoon always. Also ensure the spoon should be dry.

  2. We have a young mango tree in our backyard. I may have been born and raised in America, but I'm still Indian when it comes to my food preferences. Vadu mango has been a part of my childhood for a long time, but we've always store-bought the pickle. Now with summer approaching, there are many fallen small mangoes from the tree, and I'm hoping we can turn them into a pickle.

  3. Very nice to your Maavadu preparation.!.mouth watering.! Usually around Madurai or southern part of Tamilnadu, people used to buy Azhagarkoil tender mangoes for maavadus because that maavadus will be tasty and crunchy..! We even used to steal it and chew it on the way to school!!..!your writeup brought back my childhood memories..!!Tks

  4. Hi, is there a solution when there isn’t enough water released by the mangoes and the paste goes thick ? Can I add boiled and cooled water to thin the paste after the pickling is done? Your response will be greatly appreciated.


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