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Amba adanga

adanga

Ingredients..... 

 kg pickled Mango

1 kilo Jaggery

2 tbsp Red chili powder

1 tbsp Turmeric powder

2 tbsp Fennel seed

2 tbsp fenugreek seeds

4 tbsp Cumin seeds

Mustard oil

Preparation....

Dry roast fennel ,cumin and fenugreek seeds roast separate each seeds.

make a rough powder of fennel, cumin,and fenugreek.

Wash the mango properly and rub with a cloth to dry.

Cut the mango into square with its green skin .

Discard the seeds.

Collect all mangoes in a pot add salt and turmeric powder

toss well and keep under sun for 2 hrs.

Heat a kadhai add water and  jaggary on medium

heat cook  till the jaggery melts.

Add mango with its leftover water and red chili powder,

stir well ,the syrup should be 1 thread syrup and till the mango is done.

remove from heat cool down room temperature.

Now heat mustard oil cool down then add into mango mixer and then

add spices powder stir well

keep this one day in dark place without touch

next day stir well and cure under hot sun for 6-7 days.

Relish your pickle with your breakfast, lunch or dinner.

I prefer to do the latter because its give more tastier

Store pickle in a dry place and once a week cure under hot sun.
Amba adanga

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