Inside Chennai’s summer pickling season: From Vadu Manga to Avakkai
Chennai is currently in the midst of its annual summer pickling season, with markets in Mylapore seeing high demand for ingredients like vadu manga and avakkai mangoes. Local vendors report steady sales as residents prepare traditional pickles using seasonal produce.
Why it matters
This highlights the intersection of seasonal agriculture, local culinary traditions, and the economic activity of small-scale vegetable vendors.
The air around South Mada Street is heavy with the scent of fresh turmeric, mango ginger and citrons. March and April are the peak months for vadu manga (also known as maavadu), with markets flooded with varieties of the tiny, unripe mangoes. Traditionally prepared without oil, they are made into pickle using turmeric, chilli powder, mustard seeds and salt in carefully balanced proportions.
The article is a cultural feature piece documenting local traditions.
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