Vadu Mangai Pickle Recipe - Tender Small Raw Mango Pickle
A vegetarian South Indian Recipes recipe with mango (raw) - (baby mangoes), red chilli powder, mustard seeds - coarsely pounded. Ready in 1h 15m, serves 15.
Curated byAditi Iyer🇮🇳
Instructions
17 steps- 1
To begin making the Vadu Mangai Pickle Recipe, start with trimming the mango stem
mango (raw) - (baby mangoes)(250 gram) - 2
Next clean and wash mangoes with the water to remove any dirt particles
mango (raw) - (baby mangoes)(250 gram) - 3
On a large muslin cloth, spread them out evenly and allow them to dry or you can wipe them with the kitchen towel
- 4
Prepare a large size jar with the lid by cleaning and washing it
- 5
Once washed wipe the jar with a dry kitchen towel so that no traces of moisture or dirt remain inside the jar
- 6
Set aside till required
- 7
Next add the mangoes in a large steel mixing bowl along with salt, red chili powder and mustard powder
mango (raw) - (baby mangoes)(250 gram)red chilli powder(1 cup)mustard seeds - coarsely pounded(1/4 cup)rock salt(1 cup) - 8
Stir to combine
- 9
Once mangoes are nicely coated with the spices, transfer to the prepared jar and seal the jar with the lid
mango (raw) - (baby mangoes)(250 gram) - 10
The pickling process takes about 10 days to 2 weeks
- 11
Do not open the jar or use a spoon to stir the mangoes at this point
mango (raw) - (baby mangoes)(250 gram) - 12
Shake the jar gently once every day just enough to combine the Vadu Mangai Pickle ingredients
- 13
After few days open the lid, you will notice that water is released from the Vadu Mangai Pickle
- 14
The mangoes would have reduced in size a bit and will have wrinkle skin
mango (raw) - (baby mangoes)(250 gram) - 15
The wrinkled mango skin is the green signal that the Vadu Mangai Pickle is ready to consume
mango (raw) - (baby mangoes)(250 gram) - 16
The salt, chilli powder and the mustard will come together to form a gravy or what we call manga thanni
red chilli powder(1 cup)mustard seeds - coarsely pounded(1/4 cup)rock salt(1 cup) - 17
Vadu Mangai Pickle is now ready to be savoured with curd rice for the lunch
Rate this recipe
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Vadu Mangai Pickle Recipe - Tender Small Raw Mango Pickle
A vegetarian South Indian Recipes recipe with mango (raw) - (baby mangoes), red chilli powder, mustard seeds - coarsely pounded. Ready in 1h 15m, serves 15.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Vadu Mangai Pickle Recipe, start with trimming the mango stem
mango (raw) - (baby mangoes)(250 gram) - 2
Next clean and wash mangoes with the water to remove any dirt particles
mango (raw) - (baby mangoes)(250 gram) - 3
On a large muslin cloth, spread them out evenly and allow them to dry or you can wipe them with the kitchen towel
- 4
Prepare a large size jar with the lid by cleaning and washing it
- 5
Once washed wipe the jar with a dry kitchen towel so that no traces of moisture or dirt remain inside the jar
- 6
Set aside till required
- 7
Next add the mangoes in a large steel mixing bowl along with salt, red chili powder and mustard powder
mango (raw) - (baby mangoes)(250 gram)red chilli powder(1 cup)mustard seeds - coarsely pounded(1/4 cup)rock salt(1 cup) - 8
Stir to combine
- 9
Once mangoes are nicely coated with the spices, transfer to the prepared jar and seal the jar with the lid
mango (raw) - (baby mangoes)(250 gram) - 10
The pickling process takes about 10 days to 2 weeks
- 11
Do not open the jar or use a spoon to stir the mangoes at this point
mango (raw) - (baby mangoes)(250 gram) - 12
Shake the jar gently once every day just enough to combine the Vadu Mangai Pickle ingredients
- 13
After few days open the lid, you will notice that water is released from the Vadu Mangai Pickle
- 14
The mangoes would have reduced in size a bit and will have wrinkle skin
mango (raw) - (baby mangoes)(250 gram) - 15
The wrinkled mango skin is the green signal that the Vadu Mangai Pickle is ready to consume
mango (raw) - (baby mangoes)(250 gram) - 16
The salt, chilli powder and the mustard will come together to form a gravy or what we call manga thanni
red chilli powder(1 cup)mustard seeds - coarsely pounded(1/4 cup)rock salt(1 cup) - 17
Vadu Mangai Pickle is now ready to be savoured with curd rice for the lunch
Rate this recipe
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