Maavadu Oorugai (Baby Mango Pickle)

  • Author: Kavitha
  • Prep Time: 10 mins
  • Cook Time: 160 hours
  • Total Time: 160 hours 10 mins
  • Yield: 500 grams 1x


South Indian Maavadu Oorugai (Mango Pickle)



  • 8 cups Baby Tender Mangoes (Vadu maangai)
  • 1/2 cup Rock Salt (adjust to taste)
  • 1 teaspoon Turmeric Powder (Haldi)
  • 10 Dry Red Chilli
  • 2 teaspoons Mustard Seeds (kadugu)
  • 1 teaspoon Fenugreek Seeds (methi)


  1. Wash the mangoes really well. Dry it on a clean piece of cloth. Add mangoes to a large container (with enough space to let the mango juices releases).
  2. Add rock salt and turmeric powder (haldi) and mix well.
  3. Close the container and let it sit / rest for a day. The mangoes will start to release juices. (If for any reason, the mangoes you have a dry even after a day, you can add a little splash of water). Add oil and mix well.
  4. Grind dry red chili, mustard and fenugreek seeds to a smooth powder. Add the powder to the mango-container. Mix well.
  5. Close the container and let it sit and absorb the flavors for the next 6-7 days. The longer it sits, the more flavorful it becomes. After a few days, the mangoes would have soaked up a lot of flavor and become more tender to bite.
  6. You can eat the mango as a mid-day snack. Or you could serve it (along with the juices) with curd rice or anything you want.
  7. After 7 days, transfer the mangoes (with all the juices) to an airtight container. You can store it in the refrigerator or room temperature. It should last for a year!

  • Category: Condiments
  • Cuisine: South Indian