Category Archives: Pickles


I am doing very well, thank you, in case you wondered.

Come Summer and Maavadu | Vadu Manga | Tender Mango pickle is a welcome delicacy, gives one – a good gut feeling. In the good old days, lady of the house, in South India successfully made it in bulk, shared in detail, her adventures relating to the tender mangoes selection, her recipe and then, distribute it in jars / bottles to all her near and dear, kith and kin, as she believed, ‘a success’ unshared, is a failure.

Only homemade pickles can claim to be healthy!

Pickles have higher content of salt, chilly and oil, necessary to  preserve them for longer periods of time. If the pickle is homemade, ingredients used will definitely be natural, organic, genuine in comparison to a store bought one, where one questions the quality, quantity of ingredients and may even contain, chemical preservatives. I rest my case.

Prep Time : 9 days; Serves : 21

Maavadu|Vadu Manga|Tender Mango pickle

Ingredients :

Maavadu | Vadu Manga | Tender Raw Mango – 9 cups

Sea Salt Powder – 1 1/4

Cold pressed Sesame Oil / Castor Oil – 1 tbsp

Turmeric – 1 tsp

Mustard Seeds – 1 tbsp

Red chilly powder – 2 tbsp

Method :

1. Wash, clean and dry the tender mangoes. Keep the tender mangoes in a glass or ceramic jar. Make sure to coat oil, turmeric powder and salt, evenly to all the mangoes and set aside for 2 days. Checking and tossing it around, every evening and morning and if possible, even in between. Two days later, the mangoes will ooze out water due to the salt applied.

2. Grind the mustard seeds in a dry grinder. Add mustard seeds powder and red chilli powder to the mangoes. Mix well, again set aside, for about a week. Check and toss it around, every evening and morning. Once the mangoes shrivel, shrink and absorb all the spices, it is ready for consumption. Store in glass bottles or ceramic jars. Refrigerate, in case, the weather is too hot but under ideal conditions, they can be kept outside to last for about 6 months to a year.(never tried that long, as I love this pickle)

Cook’s Note :

1. Keep the stems on the tender mangoes, if one plans to store this pickle for a long time.

2. If, not enough water oozes out of the mangoes, it means salt content is less, One can add about 1/4 cup more.

3. Sesame oil, is the better option, if Castor oil ( used as per traditional recipe) is not agreeable.

4. Use a fresh, clean and dry spoon every time you serve the pickle – helps to preserve the pickle longer.



Summer is here and so is the Maangai, the Green mango. Yay!

The famous Maangai pickle, is a traditional family recipe, that has lasted and will continue to last the test of  many  generations. Reason simply being the ease with which one can make this fermented food, abundant with health benefits.

Mouth watering, sour and tangy in taste can be an accompaniment to just about any dish, maybe not all.I take that back, definitely not with desserts but other than that, I still insist everything, trust me, comes in very handy on “Oh! I don’t feel like cooking” days.

Instant gratification.

Prep time: 15 mins ; Cooking time: 10 ; mins ; Serves: 8-10


● Green mango – 1.5 kg or 4 big
● Gingelly/Sesame Oil – 3 tbsp
● Mustard seeds – 1 tbsp
● Fenugreek seeds – 2 tsp
● Turmeric powder – 1/2 tsp
● Red chilly powder – 2 – 3 tbsp
● Rock Salt – 1 tbsp or to taste
● Asafoetida/Hing powder – 1/4 tsp


1. Wash, clean and dry the green mangoes thoroughly. Chop them into small 1/4 inch dices with the skin on.
2. Heat the oil in a pan, add mustard seeds, fenugreek seeds, turmeric powder, red chilly powder and salt. Once the mustard seeds crackle, switch off the gas.
3. Pour the oil on the chopped mangoes and mix well. The pickle can be had instantly or one can let it ferment for a day or two and then requires refrigeration, especially, in a city as hot as ours. It can be bottled and used for months, if it lasts that long, never does at my place.Like wine it tastes better n better as it ages.

All bottled up for storage