vadu mango pickle | maavadu recipe - a pickle which can be stored for an year. Maavadu is baby mango which is very good for health. There is no need to cut it. We have to make the pickle using it full. Oil we use in this maavadu pickle is very minimal and castor oil is used. So both the properties of mango and castor oil together clears the digestive problem.
I am not used in making maavadu recipe on regular basis. But I grown up seeing maavadu making on neighbour houses. When I see maavadu in little india market in singapore, I wanted to make a try. Luckily it came out really well on first attempt itself 😊
I shared step by step guide with pictures below.
is pickled mango healthy?
Not only mango pickle, any pickle is healthy if we take limited quantity. Pickles cannot be over consumed because we add more salt than usual to preserve for longer shelf life. So the mango pickle is healthy to take in moderate amount. in pickles, good bacteria creates after fermentation its good for digestion. For diabetes people, pickle is best option to consume mango than ripe mangoes 😊
What things keep pickled mangoes free from rotting?
In this vadu maanga pickle, salt and castor oil acts as preservatives. And we wash baby mangoes from dirt, wipe off with cloth or tissue and leave air dry for 30 mins. Which means we completely remove the moisture in it. The mango is completely in its brine. If you do the procedures correctly it wont rot.
Another thing is you can keep the pickles in direct sunlight for an hour every day for longer shelf life. If suppose, you are living in a place which is not accessible for direct sunlight, you can refrigerate the pickle and use.
And change the pickle jar according to the amount of pickle. If you are storing small amount of pickle in a large jar, the vaccum creates water drops and it spoils the pickle. So keep changing the jar according to the pickles quantity.
Why do we add vinegar and oil while making mango pickle?
Adding oil in pickle increases shelf life especially sesame oil. Vinegar adds flavour to your pickles and also controls in growing microorganisms on pickles.
Video recipe for vadu maanga pickle:
how to make vadu maanga pickle?
- Remove stems from vadu maanga and wash it in running water to remove the soil and other impurities deposited in it.
- Using a cloth or tissue , wipe the water from baby mangoes and air dry for 30 minutes to completely the moisture If any.
- Put the mangoes in pickle jar(ceramic/glass) or wide bowl, add 3 tsps of castor oil and rock salt.give it a quick mix and keep it in room temperature for 3 days.
- Stir twice a day using clean and dry ladle.
- After 3 days you can see the mangoes starts leaving brine.
- Add 1 tbsp of mustard powder, 1 & ½ tbsp of red chili powder and ½ tsp of turmeric powder. Mix well and keep it room temperature for another 7 days.
- Stir twice a day using clean and dry spoon.
- After 7 days or 10 days, you can see the vadu mangoes shrinked and completely drenched in its brine.
- Transfer to pickle storage jar and keep refrigerated for longer shelf life.
Mango recipes:
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