Tender Mango pickle.

Recipe by
Total Time:
8 days
Serves:1 kg
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Vadu Mangaai or Kannimanga Pickle made of Tender Mangoes, is an extremely popular pickle in South India.
Come summer and it gets served with a plate of curd rice.

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 1 kg - tender mango
  • 1 cup - salt
  • 100 gm - chilli powder
  • 1.5 tsp - turmeric powder
  • 4 tbsp - gingili oil
  • 2 tbsp - mustard seeds.

How to Make Tender Mango pickle.

  • Wash the vadumangaai and clean dry with a cloth.
  • Place the mangoes in an earthen pot, add turmeric powder, oil and salt and shake the mangoes well for the mixture to mix with the vadumangaai and keep it for a day
  • Powder mustard seeds and mix it with the red chilli powder and add to the vadumangaai.
  • Stir the mangoes with a wooden spoon twice a day for 5-6 days.
  • Do not add any water but as days go by water will precipitate.
  • Serve after a week.
  • Recipe courtesy: Subbu's Kitchen