Its always a delight when my mother-in-law comes to visit and gets me some home-made Maavadu. My kid also loves when grand parents are here as he gets pampered by them and I also get to enjoy their stay with us. Every time my mother-in-law will bring some delicious Vadu Mangai which is made with raw tender baby mangoes.
I finally got the recipe and tried it at home and sharing the video:
How can someone resist these raw baby mango pickle! They are so good that I had to share her recipe with you all. Thank you Geetha amma for this wonderful contribution to my blog. Vadu mangai is also known as maavadu oorgai in Tamil Nadu. Baby raw mangoes are only available in the market during summer time. The process of making it is little tedious but worth all the efforts. So, check out the recipe and make this delicious raw mango pickle today. You can also try this Instant Raw mango pickle from my blog.
Maavadu / Vadu Mangai / Raw Baby Mango pickle
make tempting pickles with raw baby mangoes!
- Raw baby Mangoes - 1 kg
- Red chili Powder - 75 gm
- Rock Salt - 200 gm
- Turmeric Powder - 1 tbsp
- Mustard seeds - 1 tbsp (roasted & powdered)
- Castor Oil - 2 tbsp
Clean and dry the baby mangoes with a towel and keep it aside. Trim the stems.
Add all baby raw mangoes in a big steel or glass bowl. Add 2 tbsp of castor oil and shake it well.
Close the bowl with a lid and set it aside for 5 days. Do shake the bowl once everyday. Keep it in a cool place.
The mangoes would have oozed water by the fifth day nicely.
Now add red chili powder, mustard seeds powder, turmeric powder and shake it well.
Transfer the content in a pickle jar and keep it in a cool place for 2 days. Make sure to shake the jar everyday.
The pickle will now be ready for use.