Baby mangoes, small round and measuring around 1-3cms are single immature fruits that are popular in south Indian cuisine as pickles, & chutneys. Crisp and acidic with nuances of sweet flavours these tiny emeralds are preserved throughout the year in spiced brine as vadu mangai or maavadu. The maadaveethis of Mylapore are flooded with these tender mangoes from early April and the pickling season begins in every household.
Firm green vadus are chosen with stalk. The freshness of the stalk indicates the quality of the vadu. The brine-soaked vadu forms the core ingredient for a quick chutney or a thogayal. A good source of dietary fibre, vitamin C, and B vitamins this delicious pickle is best paired with curd rice and is most sought after during the soaring summer heat. The method of preparation is simple and does not use heat or the power of sunlight, thus preserving the precious vitamins which are heat and light labile.
MAAVADU / VADU MANGAI / BABY MANGO PICKLE RECIPE
Ingredients for Maavadu Recipe:
- Baby mangoes/maavadu- 1 kg with trimmed stalk/5 std C
- Crystal salt –200g
- Red chilly powder -3/4 C
- Mustard seeds ground to a powder ½ C
Preparation Method for Maavadu Recipe:
- Take a glass bottle and layer the mangoes alternatively with salt.
- Shake well, tie the mouth of the jar with a thick cloth, and leave it to soak.
- Shake the jar every morning till you find the water 1 inch above the mangoes. This will easily take 10 days.
- Pour out the brine carefully straining it through a muslin cloth into a wide bowl.
- Mix in all the spices and blend them well.
- Add this spiced brine to the mangoes and allow to soak for a day before use.
Sweet & Flavourful “Maavadu” is ready 🙂
NOTE:
I have used a mixture of Kashmiri chilly powder with regular Guntur chilly powder in the ratio of 1:1. This will ensure good colour and also a spicy taste.
