Maavadu

 
Subaddra Sankruti avatar
Recipe video made by Subaddra Published on 3/22/2018, viewed by 422 , 3 Comments

Mangoes are heavenly. Baby mangoes ARE heaven. It has a brilliant aroma & taste. Baby mangoes are available in early summer. So i buy 10 kgs and preserve it for rest of the year. This maa vadu (meaning baby mangoes) is a very popular and a must have pickle in South India. The procedure is very simple. It goes great with curd rice or you can pop one in your mouth just like thatπŸ˜‹. There are two variations salt and spicy.

What you will need

Baby mangoes 2 kg

Table Salt / rock salt 200 gms

Mustard 50 gms

Red chilli powder 7 to 10 tbsp

How to cook

1

Keep the mustard and salt in a plate and sun dry them for an hour. (Alternatively, you can dry roast them. But i dont recommend it bcos the mustard might splutter)

2

 It generally takes upto 15 minutes to dry completely.

Cut off the stem. Wash twice. Spread on a cotton cloth and allow it to dry. It generally takes upto 15 minutes to dry completely.

3

Grind the sun dried mustard and salt (if using rock salt) separately to a fine powder.

4

ing after add mustard powder & chilli powder one by one. (The left side pic is only salt & mustard. The right side pic is salt, mustard & chilli powder)

Add the salt, toss the mangoes until the salt is evenly coated. Repeat tossing after add mustard powder & chilli powder one by one. (The left side pic is only salt & mustard. The right side pic is salt, mustard & chilli powder)

5

ry 3 hours for the first day and every 4 hours on the 2nd & 3rd day.

Cover the mouth of the container with a white cloth. Toss it regularly every 3 hours for the first day and every 4 hours on the 2nd & 3rd day.

6

f the mangoes will start to shrink & thats when you'll know it is ready to be gobbled upπŸ˜‹πŸ˜‹

By the 4th day, water should ooze out and it should smell great! The skin of the mangoes will start to shrink & thats when you'll know it is ready to be gobbled upπŸ˜‹πŸ˜‹

7

erating. But if you dont have earthernware, bottle them up airtight and store in fridge. Toss them once in a day even after refrigerating to have longer shelf life.

I prefer storing these babies in earthern pot as it does not require refrigerating. But if you dont have earthernware, bottle them up airtight and store in fridge. Toss them once in a day even after refrigerating to have longer shelf life.

Comments

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Ryan Goodwin avatar
Ryan Goodwin3/23/2018 ☰
This is so cool. I have never seen baby mangoes before.
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Subaddra Sankruti avatar
Subaddra Sankruti3/23/2018 ☰
It is available mostly only in South India. You may get ready made baby mango pickles in amazon. But store boughts will have too much salt & preservatives. If you have any Indian stores, you may get them there.
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Ryan Goodwin avatar
Ryan Goodwin3/23/2018 ☰
Oh, I will try the Indian store by my house. I discovered it recently, and it has some great stuff. I got some suji there the other day! The gulab jamun turned out amazing btw. I tried them once, long ago, but not with suji, and they were in a rose syrup. I prefer the suji, and I used a cardamom syrup. I will post the recipe today.
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