Maavadu (Baby Mango Pickle)
Whole tender baby mangoes brined and coated in a fiery mustard-chilli oil, a seasonal summer pickle beloved in Tirunelveli and Madurai households.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 20
- Difficulty
- Medium
- Calories
- 45 kcal
Equipment
- •Glass jar
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 3 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 0 g
- calories
- 45 kcal
Instructions
- 1
Wash the baby mangoes thoroughly. Pat them completely dry.
- 2
Layer the mangoes in a clean glass jar with rock salt. Make sure every piece is well coated.
- 3
Seal the jar and keep it in a cool, dry place for 3-4 days. Shake it occasionally until the mangoes soften and release their brine.
- 4
Dry roast the mustard seeds and fenugreek seeds lightly in a pan without oil. Let them cool, then grind into a coarse powder.
- 5
Heat the gingelly oil (sesame oil) in a pan until hot. Take it off the heat and let it cool slightly.
- 6
Mix the ground mustard-fenugreek powder with red chilli powder, turmeric and asafoetida.
- 7
Drain the excess liquid from the brined mangoes. Toss the mangoes thoroughly with the spice mixture.
- 8
Pour the warm gingelly oil over the mangoes and mix well to coat every piece. Store in a clean, dry jar.
Chef's tips
Pick baby mangoes when they are tender before the seed hardens. Always use a completely dry spoon to serve, as any moisture can spoil the pickle.
Ingredient substitutions
- baby mango → regular raw mango, chopped, though texture differs
Storage
Stored in an airtight jar away from moisture, this pickle keeps for up to a year.
Reheating
Not applicable, served straight from the jar.
Common mistakes to avoid
- •Not drying the mangoes completely before brining, which causes spoilage
- •Using too little oil, which fails to preserve the pickle long-term
Serving suggestions
Cooked Maavadu (Baby Mango Pickle)?
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