Easiest Way to Cook Yummy Sun-dried Mango Pickle [ Ada manga Achar]

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

Sun-dried Mango Pickle [ Ada manga Achar]. Sun Dried Raw Mango Pickle/Aam Tel Recipe/Traditional Mango Pickle/Aam Ka Achar/Grandma's Special #aamtel #aamtelrecipe #aamachar #aamachaar #pickle. Dried mango Chilli powder Ginger and garlic paste Fenugreek powder Asafoetida powder Curry leaves Salt Oil. For Mammidikaya Thokku, we use sun-dried, grated mango, which has been marinated in salt and turmeric.

It's taste is completely different from the regular mango pickles and it goes.

This pickle also doesn't require any sunlight or much of the cooking process.

Mango pickle is a spicy and tangy condiment.

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. Prepare 125 gm of Sun-dried mango/ Ada manga.

2. Prepare 8-10 pods of garlic.

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

4. It’s 1 tsp of fenugreek powder.

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

6. You need 1 sprig of curry leaves.

7. Prepare 3 of dried red chilies.

8. It’s 15 gm of jaggery [optional].

9. It’s 1 tsp of mustard seeds.

10. It’s As needed of oil.

11. It’s To taste of salt.

Almost every Indian household has their own favorite recipes for Mango Pickle.

Mango slices should be little dry but still moist.

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.

I still remember my childhood days when me and my sisters took this aam ka sookha achar with pooris in our lunch boxes.

Sun-dried Mango Pickle [ Ada manga Achar] instructions

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.

Manga Achar is one of my favorite pickles.

I loved mango pickle even when I was young; I used to eat them after washing all the spicy chilly coating and eating as such.

My hubby too is a fan of mango pickle; however his version is Bedeker brand.

He is not satisfied with any other brands available in.

Learn how to easily make tasty mango pickles in pure Kerala style this summer.