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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, sun-dried mango pickle [ ada manga achar]. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Sun-dried Mango Pickle [ Ada manga Achar] is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Sun-dried Mango Pickle [ Ada manga Achar] is something which I have loved my entire life. They’re 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 must prepare a few ingredients. You can cook sun-dried mango pickle [ ada manga achar] using 11 ingredients and 9 steps. Here is how you can achieve it.

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

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

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 is going to wrap it up for this special food sun-dried mango pickle [ ada manga achar] recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget 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!