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

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