Authentic Maavadu Recipe- Indian Baby Mango Pickle- Step-by-Step

Last Updated on 2 months by Neha Deshmukh

Authentic Maavadu Recipe – Indian Baby Mango Pickle – Step-By-Step

Hey everyone! If you’ve ever tasted that tangy, spicy, utterly addictive Indian mango pickle (Maavadu), you know there’s nothing quite like it. It’s a flavor that just screams sunshine and home. I remember my grandmother making this every year, and the aroma would fill the entire house – a promise of deliciousness to come. Today, I’m so excited to share her recipe with you, broken down into easy-to-follow steps. Get ready to make some magic!

Why You’ll Love This Recipe

This Maavadu recipe isn’t just about making a pickle; it’s about preserving a tradition. It’s a little bit of work, yes, but the reward is a jar of intensely flavorful pickle that will elevate any meal. It’s perfect with rice, curd, or even just a simple roti. Plus, the sun-drying process adds a unique depth of flavor you won’t find anywhere else.

Ingredients

Here’s what you’ll need to create this delightful pickle:

• 5 cups Maavadu (Vadu Mangai/Indian baby mango)
• 35 Red chillies
• 2 tablespoons Methi seeds
• 1.5 tablespoons Mustard seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Hing/Asafetida
• 2 tablespoons Castor oil
• As needed Rock salt/Crystal salt
• 2 tablespoons Gingely oil (Sesame oil)
• 1 teaspoon Mustard seeds (for tempering)

Ingredient Notes

Let’s talk about these ingredients – getting them right makes all the difference!

Maavadu (Vadu Mangai/Indian Baby Mango) – Sourcing and Selection

Finding good Maavadu is key. These are small, firm, and tart Indian baby mangoes. You can usually find them at Indian grocery stores, especially during mango season (typically spring/summer). Look for mangoes that are still slightly green and hard to the touch.

Red Chillies – Variety and Spice Level

I use a mix of dried red chillies for complexity. Byadagi chillies give a lovely color, while Guntur chillies bring the heat. Feel free to adjust the number of chillies based on your spice preference – start with less and add more if you’re feeling brave!

Methi Seeds – Flavor Profile and Regional Uses

Methi seeds (fenugreek seeds) add a beautiful, slightly bitter aroma. They’re a staple in South Indian cooking and really contribute to the pickle’s unique flavor. Don’t skip these!

Mustard Seeds – Black vs. Yellow, Flavor Differences

I prefer using black mustard seeds for this recipe. They have a more pungent flavor than yellow mustard seeds. A quick dry roast really wakes up their aroma.

Hing/Asafetida – Importance and Substitutes

Hing (asafoetida) is a powerful spice that adds a savory, umami depth. A little goes a long way! If you can’t find it, you can omit it, but it really does enhance the flavor.

Castor Oil – Role in Traditional Pickling

Castor oil might seem unusual, but it’s traditionally used to coat the mangoes and help preserve them. It creates a barrier that slows down spoilage and keeps the mangoes firm. Don’t worry, you won’t taste it in the final product!

Rock Salt/Crystal Salt – Why it’s Preferred

Rock salt (sendha namak) is preferred over regular table salt because it doesn’t contain iodine, which can sometimes affect the pickle’s color and flavor.

Gingely Oil – Regional Variations and Flavor

Gingely oil (sesame oil) adds a nutty aroma and flavor that’s common in South Indian pickles. You can use other neutral oils if you can’t find it, but gingely oil is the authentic choice.

Turmeric Powder – Quality and Color

Use a good quality turmeric powder for vibrant color and health benefits. Kashmiri turmeric powder is known for its bright red hue.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, remove the stalks from the baby mangoes if they’re large. Wash and dry them thoroughly. This is super important to prevent mold.
2. Next, dry roast the methi seeds until they turn golden brown and fragrant. Let them cool, then grind them along with the mustard seeds, red chillies, turmeric powder, hing, and rock salt into a coarse powder.
3. Add a little water to the spice powder and mix it into a paste. Adjust the amount of water as needed to get a good consistency.
4. Now, coat the mangoes with the castor oil. This helps to reduce the heat and preserve them.
5. Using a clean, dry wooden ladle (metal can react with the ingredients), mix the spice paste with the mangoes, ensuring each mango is well coated. Taste and adjust the salt if needed.
6. Transfer the mangoes to a clean glass bowl. Cover the bowl with a clean, breathable cloth (like muslin).
7. Place the bowl in direct sunlight for a day, mixing the mangoes gently with the wooden ladle twice during the day.
8. Continue this sun-drying process for 5-7 days, mixing twice daily. You’ll notice the mangoes start to shrink and absorb all those wonderful flavors.
9. Once the mangoes are nicely shrunken and the oil has separated, transfer the pickle to clean, dry glass jars. Refrigerate a portion for immediate enjoyment, and store the rest in a cool, dry place.

Expert Tips

• Always use clean, dry utensils to prevent spoilage.
• Make sure the mangoes are completely dry before mixing with the spice paste.
• Don’t be afraid to adjust the spice level to your liking.
• Sun-drying is crucial for the authentic flavor and texture.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: Reduce the number of red chillies for a milder pickle. You can also remove the seeds from the chillies to lessen the heat.
• Festival Adaptations (Ugadi, Diwali): This pickle is a traditional part of Ugadi and Diwali feasts in many South Indian households.
• Regional Variations (Tamil Nadu, Andhra Pradesh): In Tamil Nadu, they often add a bit of jaggery for a sweet and spicy flavor. Andhra Pradesh versions might include curry leaves for extra aroma. My friend’s mom always adds a pinch of fenugreek leaves!

Serving Suggestions

Maavadu is incredibly versatile. Serve it with:

• Steaming hot rice and a dollop of ghee.
• Cooling curd or yogurt.
• Simple roti or paratha.
• As a side dish with any Indian meal.

Storage Instructions

Proper storage is key to keeping your Maavadu fresh.

• Store in airtight glass jars.
• Refrigerate a portion for longer shelf life (up to a year).
• The rest can be stored in a cool, dry place for several months.

FAQs

What is Maavadu and where can I find it?

Maavadu is a South Indian pickle made with small, tart Indian baby mangoes. You can find it at Indian grocery stores, especially during mango season.

Can I use regular mangoes instead of baby mangoes?

While you can use regular mangoes, the texture and flavor won’t be the same. Baby mangoes have a unique firmness and tartness that’s essential for authentic Maavadu.

How do I adjust the spice level of this pickle?

Reduce the number of red chillies or remove the seeds from the chillies.

What is the purpose of using castor oil in this recipe?

Castor oil helps to preserve the mangoes and keeps them firm. It doesn’t affect the taste of the final product.

How long does this Maavadu pickle last?

Properly stored, Maavadu can last for several months, even up to a year in the refrigerator.

What type of salt is best for making Maavadu?

Rock salt (sendha namak) is preferred over regular table salt.

Can I make this pickle without sun-drying?

While you can try, sun-drying is crucial for the authentic flavor and texture. It helps to concentrate the flavors and preserve the mangoes.