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Mango Ginger Pickle

chefpreetz's picture
Subtle mango flavoured dry pickle which uses minimal amount of oil. This tempered pickle is mostly had with curd rice. But since it is low on calories, it can also be had as an accompaniment to rotis/ brown bread etc when on a diet.
Ingredients
  Mango ginger rhizome 1⁄2 Cup (8 tbs), washed
  Salt To Taste
  Turmeric powder 1⁄2 Teaspoon
  Lemon juice 1 Teaspoon
  Oil 1 Teaspoon
  Mustard seeds 1 Teaspoon
  Asafoetida 1 Pinch
  Green chilies 1 , finely chopped
Directions

MAKING
1. Peel/ scrub outer skin of mango ginger and then finely chop.
2. In a medium sized bowl, combine finely chopped mango ginger, salt, turmeric powder and lemon juice. Mix well and keep aside.
3. Heat oil in a tempering pan. Add mustard seeds.
4. When they crackle, add curry leaves, green chillies and hing and heat for 15 seconds.
5. Remove off flame and pour on mango ginger mixture. Mix well.

SERVING
Serve with curd rice.

TIPS
This pickle can be stored in the refrigerator for upto 1 week, if stored in air tight container.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Taste: 
Sour
Feel: 
Crunchy
Method: 
Mixing
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy, Quick
Preparation Time: 
10 Minutes
Cook Time: 
1 Minute
Ready In: 
11 Minutes
Servings: 
4
Story
As opposed to its name, Mango ginger, traditionally known as Maanga Inji down South, belongs to the turmeric family. This rhizome is so called because of the mango flavour it imparts. It’s a wonderful ingredient to use as it finds ways in any dish- be it a salad, pickle, preserve, curry, sauce etc. And being medicinal in nature, this is one ingredient we should include in our daily meals.
Subtitle: 
Maanga Inji

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