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Everybody loves the suggestion of taking a seat to a scrumptious home-cooked dish, but with today's active routines, it can be more difficult than ever to find the time to put one with each other. Fortunately, assistance is available, the Sun-dried Mango Pickle [ Ada manga Achar] recipe and guidance in this short article will certainly assist you assembled well balanced meals for your family members in a surprisingly, short time.

Provide Sun-dried mango/ Ada manga.
Prepare garlic.
Provide red chilli powder [ adjust as per taste].
Provide fenugreek powder.
You need to prepare Asafoetida [hing].
You need to prepare curry leaves.
Prepare dried red chilies.
Prepare jaggery [optional].
Use mustard seeds.
Use oil.
Use salt.

Ingredients: The pickle is prepared with raw unripe chopped mangoes, mustard seeds, curry leaves Pickles go great as a condiment or side dish along with dal-rice, veggies or pulao. In fact some people even love to club pickles with roti, methi.. Ingredients for Kerala Manga Achar / Mango Pickle. Now take the dried mangoes in a bowl.

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.

Add in the spice mix, salt and mix well. Make seasoning by heating oil and crackling, mustard, cumin, urad dal Pictorial: Slice mangoes little thinly and dry it sun for a whole day. This is how it looks after drying. Take mustard and fenugreek seeds in a dry pan. Mango pickle is a spicy and tangy condiment.

Food preparation is a type of art and also it takes time and also method to equivalent experience and know-how in the field. There are several forms of cooking as well as also many different kinds of food from various cultures. Use what you've seen from Sun-dried Mango Pickle [ Ada manga Achar] recipe it will certainly help you in your food preparation undertakings.

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