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.
:- Use this after 2-3 days. The mango has to be soaked well in the oil.
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.