Mango ginger Pickle | How to make Mango ginger Pickle

By Amrita Iyer  |  1st Nov 2015  |  
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  • Mango ginger Pickle, How to make Mango ginger Pickle
Mango ginger Pickleby Amrita Iyer
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    40

    People

198

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About Mango ginger Pickle

We all know about ginger as a spice. Very few people know about this root which is one of Nature’s lovely gift 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 dish which is enjoyed by the people of every age group. The recipe by Amrita Iyer teaches how to make Mango ginger Pickle step by step in detail. This makes it easy to cook Mango ginger Pickle in your kitchen at home. This recipe can be served to 40 people. You can find this dish at most restaurants and you can also prepare Mango ginger Pickle at home. This amazing and mouthwatering Mango ginger Pickle takes few minutes for the preparation and 60 minutes for cooking. The aroma of this Mango ginger Pickle is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mango ginger Pickle is a good option for you. The flavour of Mango ginger Pickle is palatable and you will enjoy each and every bite of this. Try this Mango ginger Pickle and impress your family and friends.

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. Scrape the thin and papery skin from the Mango Ginger roots. Keep aside.
  2. Dry roast all ingredients individually in a pan and cool till room temperature. Powder all ingredients and keep aside.
  3. 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.
  4. Heat 1 cup of oil in a nonstick pan and add the mustard seeds, dried red chilies. Next, add Asafoetida and Turmeric Powder. 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.
  5. Add the spice powder and mix well. Add the salt and Jaggery powder and cook for a further 10 minutes. 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.
  6. 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.

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