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

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sun-dried mango pickle [ ada manga achar]. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sun-dried Mango Pickle [ Ada manga Achar] is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Sun-dried Mango Pickle [ Ada manga Achar] is something which I have loved my whole life.

To begin with this particular 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 that.

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