Sun-dried Mango Pickle [ Ada manga Achar].
You can make delicius Sun-dried Mango Pickle [ Ada manga Achar] using 11 ingredients and 9 steps. Here is how you cook that with this recipe.
Basic Ingredients of Sun-dried Mango Pickle [ Ada manga Achar]
- You need 125 gm of Sun-dried mango/ Ada manga.
- Prepare 8-10 pods of garlic.
- Prepare 3 tbsp of red chilli powder [ adjust as per taste].
- You need 1 tsp of fenugreek powder.
- It's 1 tsp of Asafoetida [hing].
- You need 1 sprig of curry leaves.
- It's 3 of dried red chilies.
- You need 15 gm of jaggery [optional].
- It's 1 tsp of mustard seeds.
- You need As needed of oil.
- It's To taste of salt.
Sun-dried Mango Pickle [ Ada manga Achar] instructions
- Melt jaggery in a cup of water and strain impurities..
- In a pan heat the oil and splutter mustard seeds..
- Add sliced garlic, red chilli, and curry leaves and lightly brown the garlic pieces.
- Now add chilli powder, fenugreek powder, and asafoetida and fry..
- Immediately add melted jaggery and 2 cups of water, bring it to boil..
- 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..
- The spice mix should really coat the mango slices..
- Let it cool and transfer to a jar..
- 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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