Easiest Way to Make Perfect Sun-dried Mango Pickle [ Ada manga Achar]

Easiest Way to Make Perfect Sun-dried Mango Pickle [ Ada manga Achar] Delicious, fresh and tasty.

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

Ada manga is basically the sun-dried mango, which can be relished upon even when the mango season is over.

The taste and flavor of ada manga are unique and entirely different from that of the usual raw mango pickle.

The Malayalam word "ada manga" means dried mango.

You can have Sun-dried Mango Pickle [ Ada manga Achar] using 11 ingredients and 9 steps. Here is how you cook that.

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

1. You need 125 gm of Sun-dried mango/ Ada manga.

2. It’s 8-10 pods of garlic.

3. You need 3 tbsp of red chilli powder [ adjust as per taste].

4. You need 1 tsp of fenugreek powder.

5. You need 1 tsp of Asafoetida [hing].

6. You need 1 sprig of curry leaves.

7. It’s 3 of dried red chilies.

8. Prepare 15 gm of jaggery [optional].

9. It’s 1 tsp of mustard seeds.

10. It’s As needed of oil.

11. Prepare To taste of 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.

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

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).