Mango ginger Pickle | How to make Mango ginger Pickle

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ByAmrita Iyer
Created on 1st Nov 2015
  • Mango ginger Pickle, How to make Mango ginger Pickle
Mango ginger Pickleby Amrita Iyer
  • Mango ginger Pickle | How to make Mango ginger Pickle (39 likes)

  • 0 reviews
    Rate It!
  • By Amrita Iyer
    Created on 1st Nov 2015

About Mango ginger Pickle

We all know about ginger as a spice, but biologically it is a rhizome.Similar rhizomes are turmeric used widely in India and galangal which is used in Asian food – Chinese, Malayan and Thai.But apart from this which very less people know about is this root or Rhizome called Curcuma Amada which is one of Nature’s lovely gifts to mankind.The root looks like Ginger and the aroma and taste is of a raw Mango which lends the name – Mango Ginger to this root!

Mango ginger Pickle is a delicious and yummilicious dish which is one of the popular dish of Andhra Pradesh. Mango ginger Pickle is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Mango ginger Pickle is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 60 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mango ginger Pickle. It is an amazing dish which is perfectly appropriate for any occasion. Mango ginger Pickle is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Mango ginger Pickle is an art and while preparing this dish you can feel the aroma of this delicious Mango ginger Pickle. Surprise your family and friends by preparing this hotel style Mango ginger Pickle at your home.

  • Prep Time0mins
  • Cook Time60mins
  • Serves40People
Mango ginger Pickle

Ingredients to make Mango ginger Pickle

  • 500 gms Mango Ginger root
  • 1/2 cup powdered Jaggery(Gud)
  • 2 cups Oil (Sesame/Rice Bran)
  • 1/4 cup Water
  • Juice of 2 Lemons
  • 2 tbsp black Mustard Seeds (Rai)
  • 4-5 Round Red Chilies(Button Chilies)/dried red Chillies
  • 1 tbsp Asafoetida(Heeng)
  • 2 tsp Turmeric Powder(Haldi)
  • For the Spice Powder:
  • 2 tbsp Fenugreek Seeds(methi)
  • 3 tbsp black Mustard seeds (Rai)
  • 15 Curry Leaves
  • 7-8 dried red Kashmiri Chilies/3 tbsp Kashmiri Chili/Deghi

How to make Mango ginger Pickle

  1. With a vegetable peeler or paring knife scrape the thin and papery skin from the Mango Ginger roots taking care that no part of the root is wasted.Keep aside.
  2. Prepare the Spice Powder: Dry roast all ingredients individually in a pan and leave to cool till room temperature.This includes the Curry Leaves as well.They turn brittle and crisp when dry roasted and can be easily powdered.
  3. WARNING – Do not roast the red chilies on high heat as it leads to fumes and will cause choking and watery eyes. Or use any of the the chili powders.Spoon the powder into the grinder as well so that it is ground and incorporated.
  4. Powder all ingredients in a coffee grinder or jar and keep aside.
  5. Preparing the Mango Ginger Paste: In a Chutney grinder add the lime juice and Tamarind paste.Add the peeled roots and water and grind till it becomes like a chutney.Keep aside.
  6. Making the Pickle: Heat 1 cup of Oil in a non stick pan to smoking point* and add the mustard seeds and dried red chilies.When the mustard seeds splutter add Asafoetida and Turmeric Powder.
  7. Fry on low heat for 2-3 minutes and add the Mango Ginger Paste.Raise heat to medium and fry the paste for 5-6 minutes till the raw smell disappears.
  8. Now add the spice powder and mix well.Here you would see the beautiful red colour come into the pickle which is so characteristic of South Indian Pickles!Add the salt and Jaggery powder and cook for a further 10 minutes.
  9. Cover the pan with a very clean kitchen towel and leave to come to room temperature. Meanwhile heat the remaining 1 cup Oil to smoking point*.Remove from heat and let it come to room temperature.
  10. After the pickle and Oil have come to room temperature,ladle the Pickle into clean jars.Fill 3/4 of the jars and pour the prepared Oil to cover the pickle.
  11. Keep the pickle as it is for a day.Then keep it in the Sun for 3-4 days and then keep refrigerated!Will keep for infinite time if used with proper care.
My Tip: 1.Originally Sesame Oil(Til ka Tel) is used for the pickle.However if you do not like the taste then use Rice Bran Oil as it imparts a good flavour and neutral taste to the recipe! 2.I have used Tamarind Paste easily available in the market these days.If you do not get it then soak 200 gms Tamarind in 1/2 liter of warm water for 30 minutes.Strain the water and boil till a little thick.Cool to room temperature and use this for Tamarind paste. 3.*Smoking Point means heating the Oil such that fumes come out from it.As soon as you notice fumes immediately take off heat and keep it uncovered till it comes to room temperature.NEVER handle hot Oil as it might cause serious burns. 4.I have used Kashmiri Chili Powder which gives a beautiful orangish Colour to the Pickle and is not too fiery.You can also use Deghi Mirch or Guntur Chili Powder (exclusively available in Andhra Pradesh known for its brilliant orange colour and characteristic taste)!

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