Dry Mango Pickle
Dry Mango Pickle is a tasty vegetarian side dish, very popular and prevalent in South India. The taste and flavor of Dry Mango Pickle is totally different from usual raw mango pickle. This is a drooling mouth watering pickle, rich and exotic in taste and appeal. The dish is unique and special with sun dried mangoes blended with a spicy masala mixture. The dry pickle dish goes perfect with curd rice. You can store sun dried mangoes for 2 to 3 years in appropriate storage conditions. You can explore a well detailed recipe here that can be easily prepared at home.
Servings Prep Time
20people 30minutes
Servings Prep Time
20people 30minutes
  1. For preparing the dry pickle dish, first cut mango into long pieces.
  2. Grind ginger with chilly powder and mix with salt and vinegar.
  3. Add mango pieces to this and mix well.
  4. Keep this for overnight.
  5. Dry this under sun for 5 – 6 days or untill it become dry and no more water content left.
  6. :- This will not get spoiled if u keep this in a dry, airtight glass container.
  7. :- To use the dry mango: Heat Gingely oil in a pan or a kadai.
  8. Splutter mustard seeds and curry leaves. Add asafoetida power.
  9. Saute the mango pieces for 2 – 3 mins.
  10. :- Use this after 2-3 days. The mango has to be soaked well in the oil.
  11. Tip: 1)A friend of mine hinted me that the mango is dried off too much. In such cases, wrap the dry mangoes in a thin clean cloth and keep in boiling water for about 2 mins. Sqeeze out the water. Heat gingely oil, splutter mustard seeds, add curry leaves, asafoetida powder, red chilly powder, salt(chilly powder and salt if needed) and add the prepared dry mango. Heat it until until the froth goes away(which is an indication of no water content leftout.
Recipe Notes

You can visit this link for a pickle delicacy Green Dates Pickle. You can also visit this link Tomato Pickle