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Published under: MangoPickles
A tangy and delicious South Indian pickle made with young green mangoes, enjoyed as a side dish with curd rice.

Maavadu, also known as Vadu Maangai Pickle or Tender Mango Pickle, is a delicious and tangy Indian pickle made with young green mangoes. This traditional pickle is a staple in many South Indian households. It is a side dish with rice and curries.

The pickling process involves marinating the mangoes in a mixture of salt, spices, and oil, which enhances their flavour and preserves them for months. Maavadu is a perfect accompaniment to a simple meal, and its burst of flavours will leave you wanting more.





4 from 2 votes


A tangy and delicious South Indian pickle made with young green mangoes, enjoyed as a side dish with curd rice.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: South Indian, Tamil Nadu
Keyword: Tender Mango Pickle


  • 8 cups Maavadu Small even sized tender mangoes
  • 1 cup Powdered Rock Salt
  • 1 cup Red Chillies
  • 3 tbsp Caster Oil

Grind to paste:

  • 3 tsp Turmeric Powder
  • 2 tbsp Mustard Seeds


  • Wash maavadu and spread over a cloth to remove excess moisture.
  • Powder rock salt in a mixie and then measure.
  • Grind mustard and turmeric using little water to a thick paste.
  • Coat mavadu with caster oil. Then smear mustard, turmeric paste to that using dry hands.
  • Add salt, shake well and store it in a bottle.
  • Mix well daily 2 times for another 2 days. Within two days water oozes out from the pickle. (those who don't want spicy pickle can use the pickle as it is after mangoes gets soaked well)
  • Soak for three days and on the fourth day powder the red chillies in a mixie. Add little of the oozed out water to that and grind to a paste.
  • Mix this ground paste well with mavadu. Tie with a clean cloth on top of the jar.
  • Mix the pickle everyday for another 10 days without fail.
  • Pickle is ready to serve.


8 cups approximately comes to 1 padi.
Add 1 cup of water with salt and allow to boil until it dissolves. Remove from fire and allow it to cool. Add with coated mavadu and store it in a bottle or jar. Even if salt does not dissolve completely you can add it to mavadu. It will dissolve completely in a few days time.


How long does it take to make Maavadu?

The time it takes to make Maavadu depends on the method of preparation you follow. Still, typically, it takes 3-4 days to marinate the mangoes and prepare the pickle.

Can I use any mango to make Maavadu?

While you can use any mango to make pickles, it is recommended to use young green mangoes that are firm and unripe for the best flavour and texture.

How do I store Maavadu?

Maavadu should be stored in an airtight, cool, dry container. If stored properly, it can last for several months.

Is it possible to make Maavadu without oil?

It is possible to make Maavadu without oil. Still, the pickle may have a different taste and texture than the traditional version.

What are the health benefits of eating Maavadu?

Maavadu is rich in antioxidants and vitamins, and it can aid in digestion and boost immunity. However, it is high in salt, so it should be consumed in moderation.

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