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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sun-dried mango pickle [ ada manga achar]. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sun-dried Mango Pickle [ Ada manga Achar] is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Sun-dried Mango Pickle [ Ada manga Achar] is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Get 125 gm Sun-dried mango/ Ada manga
  2. Prepare 8-10 pods garlic
  3. Take 3 tbsp red chilli powder [ adjust as per taste]
  4. Get 1 tsp fenugreek powder
  5. Take 1 tsp Asafoetida [hing]
  6. Get 1 sprig curry leaves
  7. Make ready 3 dried red chilies
  8. Make ready 15 gm jaggery [optional]
  9. Prepare 1 tsp mustard seeds
  10. Get As needed oil
  11. Get To taste salt
Instructions 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

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