Vadu Mangai, Mavadu (Baby Raw Mango in Red Chilli Sauce)

by Kamala on March 26, 2010

ADVERTISEMENTS

Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_1 Vadu Mangai or Mavadu is a popular pickle of Tamil Nadu. Baby (tiny and tender) raw mango is known as Mavadu in Tamil. Mavadu is soaked in specially made red chilli sauce with very less oil. The preparation is very simple with few ingredients. This is also a summer special pickle, as baby mangoes are available during the commencement of summer season. Vadu mangai goes well with Thayir Sadam (curd rice). More than the mango, the mango soaked red chilli sauce tastes great.

Normally this pickle is made in large quantities, preserved in earthen jars or ceramic jars and used for many months. But now as this pickle is sold in the stores, it is very rarely prepared at home.

We can use either red chilli powder and turmeric powder or we can grind fresh at home to use in this pickle. As I prepared this pickle with 250 gms of mango, I preferred to use fresh spices. Also castor oil is used in this pickle.

Ingredients (Standard Proportion)

  • Baby mangoes – 6 cups
  • Red chilli packed loosely – 1 cup
  • Crystal salt – ¾ cup
  • Turmeric whole – 1 piece
  • Mustard – 1 tea spoon
  • Food grade Castor oil – 2 tea spoon

Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_2 Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_3

Method

  • Wash baby mangoes and dry them with a clean cloth; mix castor oil well in this so that each mango is coated with oil.

Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_4 Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_5

  • Here is the standard measurement I followed to prepare this pickle.
  • If you make very less amount pickle like 250 gm mango (or 1½ cup) do like this:
    • Boil ½ cup water; when warm put the red chilli in this and keep for 20 minutes.
    • Grind salt, turmeric and mustard to a fine powder.

Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_6 Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_7 Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_8

    • Add soaked chili with water and grind to a paste (I call this as red chilli sauce).

Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_9 Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_10

    • Mix it with oiled mangoes; keep the container covered; toss twice a day for the next two days.

Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_11 Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_12

    • From 3rd or 4th day the quantity of red chilli sauce increases as juice is released from the baby mangoes and the outer skin of mango starts wrinkling; this is the right time to start using this mango.

Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_13 Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_14

  • If you make large amount with one kg or more mangoes, follow this SMS (Salt-Mango-Spices) method:
    • Measure the mango and take spices in the given proportion; powder turmeric, mustard and red chilli; in a container or jar in which you are making pickle, add some salt; then add some oil coated mangoes; then add some ground spices; again repeat this process with remaining salt, mangoes and spices.
    • Keep the jar covered; then mix with a clean dry spoon twice a day for the next two days; from 3rd or 4th day the quantity of red chilli sauce increases as juice is released from the baby mangoes and the outer skin of mango starts wrinkling; this is the right time to start using this mango.
  • For both methods toss or mix twice initially and later once in 2 or 3 days; here are mangoes out of red chilli sauce to show the wrinkles.

Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_15

  • Vadu Mangai/Mavadu tastes nice with Thayir Sadam (Curd rice).

Vadu_Mangai_Mavadu_Baby_Raw_Mango_Red_Chilli_Sauce_16

Tips

  • Select round, tiny, tender raw mangoes with stems for this pickle.
  • Right amount of salt with proper precaution/handling, keeps the pickle fresh for long time.

Did you find this article useful? Please subscribe to our RSS Feed to receive all the FREE updates on various articles!

Related Posts:

{ 13 comments… read them below or add one }

Priya March 26, 2010 at 1:24 am

Thayir saadham and maavadu!!!!slurpppppp…am hungry..

pavithra March 26, 2010 at 3:54 am

OHhhhhhhhhhhhhhhhhhhhhh my mouth is watering like anything ..I wish i am near you to share this some. Hope u give :) My very fav one.

Latha March 26, 2010 at 7:48 am

I want to grab that plate. sighhhhhhh that all I can say!

Sushma Mallya March 26, 2010 at 10:09 am

wow that looks yum, never heard of this but seems really good

Geita Kotak May 18, 2010 at 12:26 am

Can you please let me know the availability of the pickle of baby mangoes in Mumbai. ?

Thanks

Kamala May 18, 2010 at 1:02 pm

@ Geita Kotak,
Baby mango pickle is likely to be available at Matunga/Antop Hill/Kings Circle area.

ashwin susi March 13, 2011 at 9:57 pm

sllllllllllllllllllllllllllllllllllllurrr rrrrrrrrrrrrrrrrrpppppppppppppp !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! after eating the maavadu with curd rice in chili sauce i feel like i want to be in a pool of chili sauce with maavadu

gnanam March 13, 2011 at 9:59 pm

pls inform where available vadu magai market i wanto buy from there for own purpose
rgds
s.gnanam

indhu March 31, 2011 at 5:07 pm

simply super.

nandini April 16, 2011 at 3:29 pm

hi wanted to know if the recipe is as good without the castor oil…. can i use nalla ennai instead

Kamala April 16, 2011 at 6:03 pm

@ Nandini
By tradition, only food grade castor oil is used in this dish. If you don’t like castor oil, you may try with ‘nalla ennai’.

Vijaya February 27, 2013 at 2:11 pm

This recipe looks very authentic and the colour is very nice. Hope I can make mine live up to this standard.

Thanks.

R.Meenakshi March 25, 2013 at 9:54 pm

Found your reciepe interesting, am going to make it tommorrow. Looks very tasty .Will let you know soon.

Leave a Comment

Previous post:

Next post: