Maavadu Oorugai | Vadumaangaai Oorugai | Baby Mango Pickle

This is one pickle recipe that I have been waiting to post for quite some time. Every one,meaning the women, in my mom’s side prepare a lot of pickles. I can call them ‘ pickle experts’.I have never seen my mom buy ready made pickles. Any time I visit my aunt or my grand mom there used to be huge ceramic jars filled with different types of pickles. After that there used to be an exchange mela and we got to taste the different types of pickles .Each one was different and tasty in its own way.

Though we don’t consume pickles regularly, mom used to prepare small quantities to relish once in a while. This is one pickle that impressed me. This pickle needs no cooking, no oil,not even a drop, and no ‘hard-to-find’ ingredients.

Summer is the right time for preparing this pickle when the baby mangoes are in season. Called ‘vadu maanga‘ they are a type of mango mainly used for pickling. This is what they look like……

There is an elderly lady who sells this mango during summer and usually drops in at our place knowing our love for these cuties. While buying them , care is taken in selection. The mangoes must have a smooth surface without bruises and must come with a stalk, at least a small piece of it.

Here is mom’s recipe for this pickle…..

Vadumaangai / Baby mangoes – 1 kilo
Rock salt – 200 – 250grams
Red chillies- 100 grams
Mustard seeds- 10 grams

1. Wash the mangoes and pat dry.
2. Spread them on a clean cloth and let them dry in the shade for a couple of hours.
3. Take a glass / ceramic jar and put in a layer of mangoes. 
4. Take a handful of rock slat and spread it above the mangoes.
5. The next layer is mangoes.
6. Keep repeating mango and salt layers till both are exhausted.
7. Cover tightly and leave it on your kitchen shelf.
8. Shake the jar a couple of times each day.
9. After a few days, the mangoes will shrink and let out water. This timing will vary depending on the quantity and quality of the mangoes.
10. After some days , when brine is 1″ above the mangoes and the mangoes have shriveled,take a cup of this brine in a clean vessel and soak the red chillies in it for a couple of hours.
11. Grind this chilies and mustard with the brine to a smooth paste and pour into the pickle jar.
12. Use a clean , dry spoon / ladle and mix well.
13. Use after a couple of days……

Note :

• A small piece is stalk is preferable while buying the mangoes.
• Our hands, pickle jar, mixie jar, spoon must me 100% clean and dry.
• Do not use any other water except brine to soak and grind the chillies
• Ceramic / glass jars are the best. A big NO to plastic/ metal containers.
• Use a [dry]wooden spoon if available.
• Transfer a small portion of this pickle when ready to a smaller jar. This will give a long shelf life to the pickle as we will not be constantly opening the main jar.
• This pickle stays good for a year if handled properly.
• The quantity of salt and red chillies varies with the quality of the ingredient. That is, some varieties of chillies are spicier than the other and some people like the pickle more/ less salty. So adjust accordingly.
• Always use rock salt for pickles.

An excellent side dish to go with Curd rice…..

Sending this Pickle to Srivalli’s Condiment Mela….

Other Pickle Recipes….

Instant Ginger Pickle / Inji Thokku
Lemon Pickle – Pressure Cooker Method
Gooseberry Pickle / Nellikkai Thooku
Instant Mango Pickle
Garlic Pickle

Check out what my friends are cooking for the 8th Edition of Blogging Marathon, an event started by Srivalli….

This Day That Year…


2009 – Microwave Saffron Rice

Bon Appetit…