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

Hey everyone, it’s Jim, welcome to our recipe page. 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. This time, I will make it a little bit tasty. This will be really delicious.

Sun-dried Mango Pickle [ Ada manga Achar] is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Sun-dried Mango Pickle [ Ada manga Achar] is something that I’ve loved my whole life. They are fine and they look wonderful.

The Malayalam word "ada manga" means dried mango. The Adamanga pickle is a delicious and different taste from the normal raw mango pickle. Its specialty is the dried, sour and salted texture and taste of ada manga.

To get started with this 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 can achieve that.

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

The Adamanga pickle is delicious and totally different taste from the normal raw mango pickle. It's specialty is the dried, sour and salted texture and taste of ada manga. In Kerala during the mango season, most of the people store/preserve sun dried salted mango slices for future uses. Dried Mango Pickle - Adamanga 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

Today we are going to make Dried Mango Pickle which we can keep for a long time. There are many varieties of mango pickles, some are well known. This is an easy pickle recipe made out of sun dried raw mangoes. You can use any unripe mangoes to make this pickle. Mix all the spices well and add the ada manga(dry mango).

So that’s going to wrap it up for this special food sun-dried mango pickle [ ada manga achar] recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!