Grandma’s Maavadu: Tangy & Spicy Baby Mango Pickle (No Oil)
30 minutes
1301 reads
About Grandma's Maavadu: Tangy & Spicy Baby Mango Pickle (No Oil)
Craving a taste of authentic India? This Maavadu recipe, a tangy and spicy baby mango pickle, delivers a vibrant burst of flavor passed down through generations. It's the perfect balance of sour and heat, capturing the essence of traditional Indian home cooking.Crunchy raw mangoes are infused with a rich red chili gravy, seasoned with crystal salt, mustard seeds, and turmeric powder. This easy no-oil recipe preserves the mangoes' delightful crunch for months, creating a cherished condiment.Enjoy Grandma's Maavadu with curd rice or as a zesty addition to any Indian dish. It's a taste of nostalgia you'll crave again and again.
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Recipe Time & More
Prep30 minutes
Total30 minutes
Ingredients
Baby Mangoes
- 8 cup Baby Mangoes raw
Spice Paste
- 2 cup Chili Powder red
- 3/4 cup Mustard Seeds
- 1 tsp Turmeric Powder
Other
- 1 cup Crystal Salt
Instructions
- Thoroughly wash the baby raw mangoes.
- Pat them completely dry with a clean cloth. This prevents spoilage.
- In a large bowl, combine the mangoes and crystal salt, using a 8:1 ratio of mangoes to salt.
- Mix well and cover the bowl. Let it sit for three days.
- Mix the mangoes and salt with a wooden spoon at least three times a day. This ensures even salt distribution.
- After three days, the mangoes will shrink and release water.
- Grind the mustard seeds into a powder using a spice grinder or mortar and pestle.
- In a blender or grinder, combine the red chili powder, mustard powder, turmeric powder, and some of the salt water released by the mangoes.
- Blend into a smooth paste.
- Add the spice paste to the salted mangoes and mix thoroughly.
- Over the next two days, the mangoes will release more water and start to float in the red chili brine.
- The Maavadu is now ready to enjoy!
- Store the pickle in sterilized glass jars or clay pots in a cool, dark place for long-term preservation.
Tips
- Choose round baby mangoes for pickling, as they tend to last longer than elongated varieties.
- Optionally, you can apply castor oil to the mangoes before pickling, which some believe enhances preservation.
Recipe Notes
Good To Know
- For best results, choose uniformly small and firm baby mangoes with their stems intact—this helps the mangoes retain their crunch and prevents spoilage during pickling.
- To enhance the flavor and longevity of the Maavadu, sun-dry the washed mangoes briefly (for 1-2 hours) before adding them to the spice mix. This removes excess surface moisture and helps the spices adhere better.
- If you prefer a slightly milder spice level, you can replace a portion of the red chillies with Kashmiri chillies, which give vibrant color without overpowering heat.
Expert Tips
- For a richer flavor, consider dry roasting the spices before grinding them.
- Adjust the amount of salt and chillies according to your preference.
- Adding a small amount of mustard oil to the Maavadu can enhance its preservation and add a unique flavor.
Storage Instructions
- Store the Maavadu in a sterilized, airtight ceramic or glass jar.
- Shake the jar gently every day for the first week to ensure even distribution of spices and brine, preventing mold and enhancing flavor penetration.
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Recipe Nutrition
Calories: 261kcalCarbohydrates: 44gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 18872mgPotassium: 700mgFiber: 7gSugar: 34gVitamin A: 2863IUVitamin C: 154mgCalcium: 100mgIron: 3mg
Subhashni Venkatesh
Articles: 165
5 Comments
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I’m loving this recipe already!
What a flavorful dish! Thanks for sharing.
I’m eager to make this recipe!
Absolutely mouthwatering! Great share.
Absolutely fantastic! Thanks for the recipe.