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

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, sun-dried mango pickle [ ada manga achar]. One of my favorites. This time, 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 is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Sun-dried Mango Pickle [ Ada manga Achar] is something which I have loved my entire life.

Once the best mangoes are pickled, the next thing that people did was drying of raw mango slices, which is fondly called adamanga. Sun dried mango pickle is an easy and healthy pickle which you can make during the summers and it will keep good for almost a year. Traditional Mango Pickle - How To Make Easy Kerala Mango Pickle - Pacha Manga Achar Recipe.

To begin 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 that.

The ingredients needed to make Sun-dried Mango Pickle [ Ada manga Achar]:
  1. Get 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. Take 1 tsp fenugreek powder
  5. Take 1 tsp Asafoetida [hing]
  6. Make ready 1 sprig curry leaves
  7. Make ready 3 dried red chilies
  8. Take 15 gm jaggery [optional]
  9. Take 1 tsp mustard seeds
  10. Make ready As needed oil
  11. Make ready To taste salt

Avakai may or may not be sun-dried. There are countless recipes for Indian mango pickles with each region having its own version—this particular one is from the state of Uttar Pradesh. This version of mango pickles (aam ka achaar) is from the northern state of Uttar Pradesh and is often eaten with stuffed parathas bread and yogurt. This dry mango pickle or sookha ki aami as it is called in my family is my grand mothers specialty and then my mom learned it from her and used to make a hug barni/jar during summers.

Steps 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

I still remember my childhood days when me and my sisters took this aam ka sookha achar with pooris in our lunch boxes. How to make Manga Achar - Kadumanga Achar Using a peeler, slightly pare the dark green skin of mango without peeling the skin Cautious not to get the pickle in contact with water…Use only clean dry spoon to scoop the pickle from the jar. Do not use wet spoon which adds. Mango pickle is a spicy and tangy condiment.

So that’s going to wrap it up for this special food sun-dried mango pickle [ ada manga achar] recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!