Sun-dried Mango Pickle [ Ada manga Achar]

Name: Sun-dried Mango Pickle [ Ada manga Achar]
Cuisine: Indian
Ingredients: 125 gm Sun-dried mango/ Ada manga; 8-10 pods garlic; 3 tbsp red chilli powder [ adjust as per taste]; 1 tsp fenugreek powder; 1 tsp Asafoetida [hing]; 1 sprig curry leaves; 3 dried red chilies; 15 gm jaggery [optional]; 1 tsp mustard seeds; As needed oil; To taste salt

Drishya Subash [Intimate Stranger] @cook_16762232

#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!

Drishya Subash [Intimate Stranger] @cook_16762232

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Ingredients

125 gmSun-dried mango/ Ada manga
8-10 podsgarlic
3 tbspred chilli powder [ adjust as per taste]
1 tspfenugreek powder
1 tspAsafoetida [hing]
1 sprigcurry leaves
3dried red chilies
15 gmjaggery [optional]
1 tspmustard seeds
As neededoil
To tastesalt

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Steps

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