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Fresh Raw Tender Mangoes | Homemade | Zero Preservatives

Ingredients: 

Tender Raw Mangoes, Mustard, Red Chilli Powder, Turmeric powder, Salt, Castor oil (for coating), Asafoetida

How to use:

Ready to eat

Shelf Life:

90 days

Storage Instructions:

Store it in a cool dry place. Use only a dry spoon. Refrigerate to retain freshness.

Maavadu / Vadu maangaai The Classic

A pickle made using Maavadu (tiny baby Tender Raw Mango which can be found on mango trees during the months of March and April) is very popular in Tamil nadu. Unlike other pickles, Maavadu pickle is little watery which actually helps it to blend totally with the Curd rice (it's romantic partner) as one. One can eat Curd rice all day with Maavadu, I swear!

The Maavadu pickle is a mixture of Crystal Salt, Red chilli powder, Turmeric powder, Mustard seeds and the baby Tender Raw Mangoes coated with Castor oil (which waters over a period of time) which gives an awesome taste and flavor. It takes at least 3-4 weeks for the Maavadus to become tender. More they soak, better they taste. The Maavadu water taste equal to Maavadus. Since the baby mango has a lot of fiber in it, the pickling process takes place over a long time. The best Vadu Maangaai pickle calls for the highest quality red chilly powder and baby mangoes of correct size and growth. (** We at Sweet Karam Coffee take care to buy mangoes with stem only. Otherwise, they will rot in no time. **)

It goes really well with the traditional healthy morning left-over rice porridge (probiotic power!) needless to say, the Curd rice. Store the maavadus in an airtight container. Make sure you shake them daily.

 Note: The pickle has to be refrigerated at once if weather is humid.

Kindly note initially, the Maavadu water will be slightly salty only. Don't worry. As days go by, mangoes will take in the salt and spices.

Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go - Anthony Bourdon