Authentic Vadu Mango Pickle Recipe – Traditional Indian Summer Recipe

Last Updated on 2 months by Neha Deshmukh

Authentic Vadu Mango Pickle Recipe – Traditional Indian Summer Recipe

Hey everyone! If you’ve ever tasted that perfect, tangy, spicy Indian pickle with your meal and wished you could make it at home… you’re in the right place! Today, I’m sharing my family’s treasured recipe for Vadu Mango Pickle – a summer staple in many Indian households. I remember my grandmother making huge batches of this every year, and the aroma would fill the entire house. It’s a bit of a process, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

This Vadu Mango Pickle (also known as baby mango pickle) isn’t just about incredible flavor. It’s about tradition, patience, and the joy of preserving the taste of summer. It’s wonderfully tangy, spicy, and has a unique texture that you just won’t find in store-bought versions. Plus, it keeps for ages – seriously, a well-made batch can last you a year or more!

Ingredients

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

• 2 kg Vadu Mangoes (Baby Mangoes)
• 2 cups Rock Salt (Sendha Namak)
• 0.5 cup Chili Powder
• 2 tsp Mustard Seeds
• 1 tsp Turmeric Powder

Ingredient Notes

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

Vadu Mangoes (Baby Mangoes) – Regional Variations & Selection

Vadu mangoes are small, tart mangoes that are perfect for pickling. They’re typically green and firm. Finding them can sometimes be a challenge depending on where you live. Look for them at Indian grocery stores, or sometimes at farmers’ markets. Different regions in India have their own varieties – in Maharashtra, they’re called ‘vadu’, while in Gujarat, you might hear them called ‘limdo’. The key is to choose mangoes that are firm to the touch and haven’t started to ripen.

Rock Salt – Importance of Quality & Grind

Rock salt (Sendha Namak) is crucial for this recipe. It has a different mineral composition than regular table salt and contributes to the unique flavor and fermentation process. Make sure to grind it into a fine powder using a mixer grinder – this helps it distribute evenly and draw out the moisture from the mangoes.

Chili Powder – Spice Level & Types Used

I usually use a blend of Kashmiri chili powder for color and a spicier variety for heat. Kashmiri chili powder adds a beautiful red hue without being overly spicy. Feel free to adjust the amount of chili powder to your preference – I’ll share some spice level adjustments later on!

Mustard Seeds – Flavor Profile & Regional Differences

Mustard seeds add a lovely pungent flavor to the pickle. I prefer using black mustard seeds, but you can also use yellow mustard seeds if that’s what you have on hand. They’ll need to be ground into a paste later on, so keep that in mind.

Turmeric Powder – Benefits & Color Contribution

Turmeric powder not only adds a beautiful golden color but also has anti-inflammatory properties. It’s a staple in Indian cooking for a reason!

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash the baby mangoes thoroughly 3-4 times. This is important to remove any dirt or residue.
2. Next, trim the stems and air-dry them completely on a cloth under a fan. You really want to remove all the moisture – this prevents spoilage. I usually leave them to dry for a few hours, sometimes even overnight.
3. Now, grind the rock salt into a fine powder using a mixer. In a bowl, mix the powdered salt, chili powder, and turmeric powder.
4. Time to layer! In a clean, dry jar, layer the dried mangoes and the spice mixture alternately. Don’t pack them too tightly.
5. Seal the jar and let it sit overnight. This allows the salt to start drawing out the moisture from the mangoes.
6. The next day, shake the jar or mix with a dry ladle. You’ll notice some liquid starting to release. Repeat this mixing process twice daily for the next 3 days.
7. Once you see enough liquid released, grind the mustard seeds with a spoonful of the released liquid to make a paste. Add this paste to the jar and mix well.
8. Continue mixing twice daily for another 10 days. The pickle will mature over time, and the flavors will meld together beautifully.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Vadu Mango Pickle:

Achieving the Right Texture

The pickle should have a slightly crunchy texture. If it becomes too soft, it means there was too much moisture.

Ensuring Proper Moisture Removal

Drying the mangoes thoroughly is key. Don’t skip this step!

Maintaining Hygiene for Long-Term Storage

Always use clean, dry utensils when handling the pickle. This prevents the growth of mold.

Understanding the Fermentation Process

The fermentation process is what gives this pickle its unique flavor and helps it preserve. The salt draws out the moisture, creating a brine that inhibits the growth of harmful bacteria.

Variations

Want to customize your pickle? Here are a few ideas:

Vegan Variation

This recipe is naturally vegan! Just double-check that your chili powder doesn’t contain any hidden animal products.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chili powder to ¼ cup.
• Medium: Stick with the ½ cup.
• Hot: Add an extra ¼ – ½ cup of a spicier chili powder like cayenne pepper.

Regional Adaptations (Maharashtrian, Gujarati, South Indian)

• Maharashtrian: Add a pinch of asafoetida (hing) to the spice mixture.
• Gujarati: Add a tablespoon of jaggery (gur) for a touch of sweetness.
• South Indian: Add a teaspoon of fenugreek seeds to the spice mixture.

Festival Adaptations (Ugadi, Diwali)

This pickle is often made for special occasions like Ugadi (Telugu New Year) and Diwali. It’s considered auspicious and adds a festive touch to the meal.

Serving Suggestions

This pickle is incredibly versatile! It’s delicious with:

• Rice and dal
• Roti or paratha
• Khichdi
• As a side dish with any Indian meal

Storage Instructions

Store the pickle in a cool, dry place in an airtight jar. Make sure to use only dry utensils when handling it. A well-made batch can last for up to a year!

FAQs

Let’s answer some common questions:

What is Vadu Mango and where can I find it?

Vadu mangoes are small, tart, green mangoes used specifically for pickling. You can find them at Indian grocery stores or farmers’ markets, especially during the summer months.

Can I use regular mangoes instead of Vadu mangoes?

While you can use regular mangoes, the flavor and texture won’t be quite the same. Vadu mangoes have a unique tartness that’s perfect for pickling. If you do use regular mangoes, choose ones that are still firm and slightly tart.

How do I know if the pickle is fermented correctly?

You’ll know the pickle is fermented correctly when it develops a tangy aroma and the mangoes become slightly softened but still retain some crunch. You’ll also see a good amount of liquid in the jar.

What type of oil can I add to extend the shelf life?

Traditionally, this pickle is made without oil. However, you can add a little mustard oil to extend the shelf life. Just make sure the mangoes are fully submerged in the oil.

How can I prevent mold from growing in the pickle?

Ensure all utensils and jars are completely dry. Proper moisture removal from the mangoes is also crucial.

What is the best way to handle the pickle to avoid contamination?

Always use a clean, dry spoon to take out the pickle. Never use your hands!

Enjoy making this delicious and authentic Vadu Mango Pickle! Let me know how it turns out in the comments below. Happy pickling!