Maavadu Recipe

Cooking Directions

• STEP 1.Wash and dry the baby mangoes thoroughly.
• STEP 2.Make a small slit in each mango without cutting it into two halves.
• STEP 3.In a mixing bowl, combine the mangoes, salt, turmeric powder, and red chili powder.
• STEP 4.Mix well, ensuring the mangoes are coated with the spices.
• STEP 5.Heat oil in a pan and add mustard seeds and fenugreek seeds.
• STEP 6.Once the seeds start spluttering, turn off the heat and let the tempering cool.
• STEP 7.Pour the cooled tempering over the spiced mangoes and mix well.
• STEP 8.Transfer the Maavadu to a clean, dry glass jar and close the lid tightly.
• STEP 9.Allow the pickle to mature for at least a week before consuming.
• STEP 10.Serve Maavadu as a side dish with rice or any Indian meal.

Cooking Tips

• Choose small and firm baby mangoes for the best results.
• Ensure the glass jar used for storing the pickle is clean and dry.
• The pickle tastes better as it matures, so let it sit for at least a week before consuming.
• You can adjust the spice level by adding more or less red chili powder.

Storage and Serving

• Store the Maavadu pickle in a clean, dry glass jar with a tight lid.
• Keep the jar in a cool and dry place, away from direct sunlight.
• The pickle can be stored for several months if properly sealed and stored.
• Serve the Maavadu pickle as a side dish with rice, dosa, or any Indian meal.