Recipe of Homemade Sun-dried Mango Pickle [ Ada manga Achar]

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Make Any-night-of-the-week Sun-dried Mango Pickle [ Ada manga Achar]. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Sun-dried Mango Pickle [ Ada manga Achar], starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sun-dried Mango Pickle [ Ada manga Achar] delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can have Sun-dried Mango Pickle [ Ada manga Achar] using 11 ingredients and 9 steps. Here is how you cook that.

#momlove . 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. I have a special emotional attachment to this recipe. I got this recipe from my mom and she learned this from her mother- my granny!

Ingredients and spices that need to be Take to make Sun-dried Mango Pickle [ Ada manga Achar]:

1. 125 gm Sun-dried mango/ Ada manga
2. 8-10 pods garlic
3. 3 tbsp red chilli powder [ adjust as per taste]
4. 1 tsp fenugreek powder
5. 1 tsp Asafoetida [hing]
6. 1 sprig curry leaves
7. 3 dried red chilies
8. 15 gm jaggery [optional]
9. 1 tsp mustard seeds
10. As needed oil
11. To taste salt

Steps to make 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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So that is going to wrap it up with this exceptional food Recipe of Perfect Sun-dried Mango Pickle [ Ada manga Achar]. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!