Dry mango pickle, or “Ada Manga Achar,” is a traditional Kerala-style pickle that is both tangy and spicy. This pickle is made by drying mango pieces and then mixing them with a blend of spices, making it a perfect accompaniment to rice and other dishes. Here’s how you can prepare this delicious dry mango pickle at home.
Ingredients
- Raw mangoes: 1 kg (preferably sour and firm)
- Salt: 100 grams (rock salt is preferable)
- Turmeric powder: 2 teaspoons
- Red chili powder: 3 tablespoons (adjust for spice preference)
- Fenugreek seeds: 1 tablespoon (coarsely powdered)
- Mustard seeds: 2 tablespoons (coarsely powdered)
- Asafoetida (hing): a pinch
- Sesame oil: 200 ml (or any cooking oil of your choice)
- Curry leaves: a handful
- Garlic cloves: 10-12 (optional, for added flavor)
Instructions
- Prepare the Mangoes:
- Wash the raw mangoes thoroughly and dry them completely with a clean cloth. This step is crucial to prevent any moisture, which can spoil the pickle.
- Cut the mangoes into medium-sized pieces, approximately 1-2 inches, keeping the skin on for added texture.
- Dry the Mangoes:
- Spread the mango pieces on a clean cloth or tray and place them under the sun for 2-3 days until they are slightly shriveled and dried. This drying process helps in preserving the mangoes and intensifying their flavor.
- Mix the Spices:
- In a large mixing bowl, combine the sun-dried mango pieces with salt and turmeric powder. Mix well and let it sit for about an hour.
- Add red chili powder, coarsely powdered fenugreek seeds, mustard seeds, and asafoetida to the mango pieces. Mix thoroughly to ensure even coating.
- Prepare the Tempering:
- Heat sesame oil in a pan. Add mustard seeds and let them splutter.
- Add curry leaves and garlic cloves (if using) and sauté until the garlic is golden brown.
- Turn off the heat and let the oil cool slightly.
- Combine Everything:
- Pour the tempered oil mixture over the spiced mango pieces. The oil acts as a preservative and enhances the flavor of the pickle.
- Mix everything thoroughly to ensure that the mango pieces are well coated with the spices and oil.
- Storage:
- Transfer the mixture to a clean, dry glass jar. Ensure that the jar is airtight to prevent contamination.
- Store the jar in a cool, dry place. The pickle will be ready to eat in about a week and can last for several months.
Enjoy Your Dry Mango Pickle!
This dry mango pickle is perfect as a side dish with rice, chapati, or even as a topping for snacks. Its spicy and tangy flavor will surely enhance your meals and bring a taste of Kerala to your table.Tips
- Choose the Right Mango: Opt for sour, firm mangoes for the best texture and flavor.
- Adjust Spice Levels: Feel free to modify the amount of red chili powder based on your heat preference.
- Experiment with Flavors: You can add other spices like fennel seeds or ginger for additional flavor variations.