Complete Recipes

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sun-dried mango pickle [ ada manga achar]. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sun-dried Mango Pickle [ Ada manga Achar] is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Sun-dried Mango Pickle [ Ada manga Achar] is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have 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. Take 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. Make ready 1 tsp fenugreek powder
5. Prepare 1 tsp Asafoetida [hing]
6. Take 1 sprig curry leaves
7. Get 3 dried red chilies
8. Prepare 15 gm jaggery [optional]
9. Prepare 1 tsp mustard seeds
10. Make ready 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

So that is going to wrap it up for this exceptional food sun-dried mango pickle [ ada manga achar] recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!