Sun-dried Mango Pickle [ Ada manga Achar]
Sun-dried Mango Pickle [ Ada manga Achar]

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sun-dried mango pickle [ ada manga achar]. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sun-dried Mango Pickle [ Ada manga Achar] is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Sun-dried Mango Pickle [ Ada manga Achar] is something that I’ve loved my entire life.

Dried mango Chilli powder Ginger and garlic paste Fenugreek powder Asafoetida powder Curry leaves Salt Oil. This pickle also doesn't require any sunlight or much of the cooking process. Once the best mangoes are pickled, the next thing that people did was drying of raw mango slices, which is fondly called adamanga.

To get started with this recipe, we must first prepare a few components. You can have sun-dried mango pickle [ ada manga achar] using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sun-dried Mango Pickle [ Ada manga Achar]:
  1. Make ready 125 gm Sun-dried mango/ Ada manga
  2. Make ready 8-10 pods garlic
  3. Take 3 tbsp red chilli powder [ adjust as per taste]
  4. Make ready 1 tsp fenugreek powder
  5. Prepare 1 tsp Asafoetida [hing]
  6. Take 1 sprig curry leaves
  7. Prepare 3 dried red chilies
  8. Get 15 gm jaggery [optional]
  9. Get 1 tsp mustard seeds
  10. Take As needed oil
  11. Prepare To taste salt

Traditional Mango Pickle - How To Make Easy Kerala Mango Pickle - Pacha Manga Achar Recipe. Maa Vathal Urugai or Sun Dried Mango Pickle Recipe. A spicy condiment made with sun dried mango pieces that are soaked in brine. Kerala Style Instant Mango Pickle is a tangy pickle which can be made in no time and is ready to be consumed Indian Green Mango Pickle — Manga Achar.

Steps to make Sun-dried Mango Pickle [ Ada manga Achar]:
  1. Melt jaggery in a cup of water and strain impurities.
  2. In a pan heat the oil and splutter mustard seeds.
  3. Add sliced garlic, red chilli, and curry leaves and lightly brown the garlic pieces
  4. Now add chilli powder, fenugreek powder, and asafoetida and fry.
  5. Immediately add melted jaggery and 2 cups of water, bring it to boil.
  6. Now add Adamanga / dried mango and add salt [ Adamanga has salt in it so adjust salt accordingly], and cook it for 45- 50 minutes, until they become really soft.
  7. The spice mix should really coat the mango slices.
  8. Let it cool and transfer to a jar.
  9. Notes: Raw mangoes are sliced with peels on then marinate in salt and chilli powder mixture and dry it in the sun for 10-12 days, you will get the drool-worthy adamanga. Adamangas can be preserved for 2-3 years if kept in airtight jars. - This adamanga pickle will go with any type of Indian rice varieties, chapathi,paratha etc

This dry mango pickle or sookha ki aami as it is called in my family is my grand mothers specialty and then my mom learned it from her and used to make a hug barni/jar during summers. I still remember my childhood days when me and my sisters took this aam ka sookha achar with pooris in our lunch boxes. After the luxurious quietness, moments of repose, stressing and soul-searching, I couldn't wait to be back to say hello. I always look forward to this time in the season with much anticipated pleasure. Ada Manga Pickle (Kerala Dried Mango Pickle) Recipe: http://tastehive.com/…/ada-manga-pickle-kerala-dried-mango…/ Mango pickle is a spicy and tangy condiment.

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