This is the second year I am preparing this delicious, droolworthy pickle. I learnt this from my mom. Mom usually doesn’t measure any ingredient. Even then the final product will turn out delicious. So when I ask for the recipe, she didn’t give me accurate measurements. I have to do some experimenting and measuring to write down a recipe for the blog. This is one such recipe.
Last year I wrote down the measurements but I lost that paper. So I had to start from the beginning for this year. After I finished preparing this pickle, I found the paper in which I wrote the recipe last year. Both recipes were near or less equal in measurements. Pickle came out super tasty.
This is a very traditional recipe which my mom learnt from a friend when residing at Pondicherry. Every year mom used to prepare 2-3 large jars of this pickle and she used to distribute it among family and friends. These happened during my childhood days. When the pickle came out nice, I was so happy.
This pickle should be consumed atleast after 20days so that the mangoes will absorb the saaru and become flavourful. Even the bitter taste of mustard used will be gone after 20days. This recipe is a real keeper. Hope this will be useful for my daughter in the future.
Maavadu is the first to come to market when mango season starts. This is a very short period. When mangoes come to market, maavadu will be out of market. I usually keep a keen eye on vendors who sell maavadu. When it starts arriving i buy it immediately. If bought after 4 or 5 days the size of the mangoes will become bigger and the it will not taste that great. When buying, make sure the mangoes are firm.
Ingredients: Vadumaangai (baby mangoes)-1kg Mustard-75gm Red Chilly-150gm Water-7cups Citric acid-1tsp Salt-1/3cup Turmeric Powder-1 tsp Till oil-3tbs
Procedure: 1. Wash the mangoes and pat them dry using a clean towel. 2. Add oil to the mangoes and mix it thoroughly. Make sure that all the mangoes are coated with oil. Prepare this in a plastic or ceramic jar. 3. Add salt to water and bring it to boil. Allow it to cool. 4. Once cool pour the water over the mangoes. 5. Close and leave it for 2-3 days. Stir once daily. The mangoes should change colour. 6. When all the mangoes are slightly brownish, it is time to prepare the paste. 7. Grind mustard and red chillies to a fine powder. Then add the salt water which was used to soak the mangoes. Grind into a fine paste. 8. Add this paste to the mangoes. Add citric acid and turmeric powder. Mix well. 9. Keep the jar in sun light. 10. Do this for two or three days. 11. Then just close the lid and leave the pickle alone for 10-15 days. 12. The most important fact is this pickle is very delicate and even a drop of water can spoil it. So use a dry spoon to take pickle. 13. While using, transfer small amount of the pickle to another jar and use. 14. Do not keep the main jar open for long. 15. If you are careful in maintaining, this pickle will last for a year.
Photo Tutorial:
Wash and pat the mangoes dry. Add oil
Add boiled and cooled salt water and let it stay for 2-3 days
Make a paste of mustard and red chillies
Add the paste and other ingredients to the mangoes.
I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.
i dont think i have ever sen this variety of mangoes…n somehow may b the season to get them mt b over…:(((wait till next year…can we try with cut mangoe pieces?
It feels good to pass on the traditional recipes to the next generation and blogging certainly helps. I can’t do anything but drool over as getting those kind of mangoes here is next to impossible. 🙂
Looks so tempting…Love it…
hmm..I m craving 4 dis pickle now….love to hv it wid curd rice..:)
Seriously u r killing me with ur maavadus, drooling drooling drooling..
i dont think i have ever sen this variety of mangoes…n somehow may b the season to get them mt b over…:(((wait till next year…can we try with cut mangoe pieces?
never had baby mango pickles, really very tickling.
pls do check the event on my blog: summer coolers
can u pls send this batch to me… very tempting .. n thank u again for the measurement..
Yummy and delicious recipe.. looks gr8 !!
Indian Cuisine
Vaishali, you can try with cut mangoes, but it can never beat the taste of baby mangoes..
This is one of the most loved pickle in my house..lip smacking good.
I am drooling over this pickle. I was on a look out for this recipe. A definite keeper. Thanks for sharing.
Drool worthy pickle there, I can only imagine it here:( Makes me nostalgic.
Drooling..I wish I can taste this..looks so tempting!
It feels good to pass on the traditional recipes to the next generation and blogging certainly helps.
I can’t do anything but drool over as getting those kind of mangoes here is next to impossible. 🙂
wow too tempting and mouthwatering !! YUmmy !!
Looks fantastic ! So tempting…
Looks yummy and too tempting.This is one of my favorite pickle and thanks for the measurements.
Makes me drool… so so good..
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this is s new dish for me, looks so tempting!
Best eaten with curd rice. This is the first year, I will not be making this. I miss those pickling sessions.
Love this pickle