Raw Mango Pickle / Maavadu

Raw mango pickle or maavadu is one other irresistible pickle for me. I just can eat it raw. Yummmmm :)

This is a pickle that originated long long ago in south India and is damn famous a combination with curd rice.

Its mango season now and just don't miss to make this delicious pickle at home. :)

Ingredients:

Raw mangoes - 8 cups
Salt - 1 cup (upto the brim)
Red chillies - 1 cup
Mustard - 4 tsp
Turmeric powder - 2 tsp
Sesame oil - 6 tsp
Water - 2 cups
Sodium Benzoaite - 1/2 tsp

Method:

Wash and dry the mangoes on a cloth. Collect them in a large bowl and add oil, turmeric powder and powdered salt to it and mix well. Keep this aside.

Soak the red chillies in two cups of hot water for 2 hours.

Powder the mustard in a mixie. Now add the soaked red chillies to it and grind into a very smooth paste by adding the same water that it was soaked in.

Add this mustard and chilly paste to the mangoes and mix it well. Keep the pickle in the same vessel for 5 days. Mix the pickle bottom up, once everyday. Initially it will look dry but after 5 days the mangoes will shrink and will give out its flavor.

After 5 days, dilute sodium benzoate in 2 tsp of water and add it to the pickle and mix really well. This is a preservative that is used to keep the pickle from getting spoilt and this also helps in maintaining the crispness of the mango for a long time.

Now transfer it to bottles and store them in the fridge. You can preserve and enjoy this delicious hot pickle for around 6-10 months. :)

Serve it with curd rice or even eat it just like that :)

Happy making :)

Written by: Nithya
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