Adamanga Achar (dry Mango Pickle)

Like most of the home makers in Kerala, my mom also prepares adamanga achar during the mango season so that it could be used in times when we yearn for mangoes. This recipe will certainly create a nostalgic mood to me about my childhood days. The mango slices are first dried in the sun to make this recipe. These dried mango pieces are called adamanga and hence this recipe is called adamanga achar.

Adamanga achar (Dry mango pickle)
Dried mango slices-2 cup
Ginger, grated-1 tablespoon
Garlic, grated -1 tablespoon
Mustard seeds-1 teaspoon
Chilli powder-1 tablespoon
Fenugreek Powder – ¼ teaspoon
Asafoetida powder- ¼ teaspoon
Gingerly oil – 1 tablespoon
Boiled water – ½ cup
Vinegar – tablespoon
Turmeric powder – 1 pinch
Take water in a bowl.
Soak dry mangoes in the water for about half an hour.
Switch on the stove and place a pan on the stove.
Add gingerly oil into the pan and heat it.
When it is hot, add mustard seeds into the oil.
When the mustard seeds splutter, add the ginger and garlic into it.
Saute it well.
When it turns golden brown, reduce the flame of the stove.
Add to it the chilli powder, asafoetida powder, turmeric powder and fenugreek into it.
Saute it until the raw taste of chilli powder is gone.
Add the boiled water into it.
Add the mango pieces into it at the stage when the above gravy starts thickening.
Remove it from flame.
When the pickle cools down, add the vinegar to it and mix well.
Store it in an airtight container.