Pickles/achar are indispensable to an Indian. A South Asian pickle also known as achar. Every state in India has varieties of pickles with different vegetables, fruits, meat, seafood etc.that spice up their daily meals and taste buds with a spicy and tangy hit of flavors. The most popular of the pickles of Kerala are made of mangoes such as tender mango pickles, dry mango pickles, cut mango pickles, etc.
I am a big fan of pickles and I have grown up eating delicious and authentic Indian pickles made by my grandmother as well as my mother. I am already shared a few of my nostalgia HERE with a wonderful Kaduku Manga Pickle recipe and 🙂 Yeah! In Kerala, my home was full of mango trees. During the mango season, my mom used to prepare different kinds of mango pickles with different stages of mangoes such as kanni Manga Achaar (tender mango Pickle), Kadukku manga pickle (mango pickle with Mustard), Ada Manga/ Unnakka Manga Pickle (Pickle with Dried Mango), etc. The Malayalam word “ada manga” means dried mango. The Adamanga pickle is a delicious and different taste from the normal raw mango pickle. Its specialty is the dried, sour and salted texture and taste of ada manga. In Kerala during the mango season, most of the people store/preserve sun-dried salted mango slices for future uses. It will be thinly sliced salted mangoes (with skin) sun-dried for two to three weeks. The well-dried mangoes you can store 2 to 3 years of proper storage. Also pickled Ada Manga Achar (Dried Mango Pickle) you can store longer than normal raw mango pickle. More days stored mango pickle gives you a more rich taste and goes well with yogurt rice (Thayiru saadam). I hope all of you will love this recipe like me, try and enjoy! Happy cooking 🙂
|Recipe Type||Veg Side dish/ South Indian Pickle|
|Cooking and Preparation Time||40 to 45 Minutes|
Ingredients for Kerala Style Dried Mango Pickle(Ada Manga Achar)
|Ada Manga/ Dried Mango Slices||1 Cup|
|Thinly Sliced Garlic ( I Used Fat One)||1/4 Cup|
|Dry Chili||1 to 2 (Cut into Small)|
|Curry Leaves||1 Spring|
|Gingelly Oil/ Nallenna||2 to 3 Tablespoon|
|Mustard (Kaduku)||1/2 Teaspoon|
|Kashmiri Chili Powder||2 to 3 Tablespoon(Adjust)|
|Fenugreek Powder(Uluvapodi)||1/2 Teaspoon|
|Asafoetida/Hing/Kaayam Powder||1/4 teaspoon|
|Salt||to taste(For Gravy)|
|Water||1 to 1 1/2 Cup|
How to make Kerala Style Dried Mango Pickle(Ada Manga Achar) with step by step method pictures
1. wash and drain dried mango slices.
2. Heat oil in a wide pan. Pop Mustard. Add garlic, dry chili and curry leaves.
3. Once golden brown, lower the flame and add chili, mustard, and Asafoetida powder.
4. Mix well and add water, allow to boil.
5. Add Salt for gravy(Refer Notes). Add dried mango, mix well.
6. Make sure, all mango slices well dip in the gravy. Cook them until the dried mango becomes soft and the gravy well mixes with each mango slices.
7. Turn off the heat and allow it to cool completely. Store them in dry glass jars/airtight containers or bharanni (Traditional Jars). Use as per your taste and need (Use dry spoon each time to serve pickle from a jar). I love this lip-smacking pickle with boiled rice, yogurt or Pacha Moru or Kerala Moru Curry :-). try and enjoy this traditional Kerala pickle recipe as per your taste and let me know your feedback as well 🙂
Notes and Tips.
1. Adding salt carefully, Ada manga (dried Mango) already has salt.
2. For this recipe, I used fresh chilly powder from Kerala prepared by my mom. It is a combination (1:1 ratio) of piriyan mullakku/Kashmiri Chilly (spice less chilly) and Normal Chilly (Saada Mullakku) so it is spice less and colorful. You can add Kashmiri chili powder also for the same effect.
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