Name: Mango ginger Pickle recipe by Amrita Iyer at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 40
Ingredients: 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

ABOUT Mango ginger Pickle RECIPE

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!

Ingredients Serving: 40

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

Instructions

Scrape the thin and papery skin from the Mango Ginger roots. Keep aside.
Dry roast all ingredients individually in a pan and cool till room temperature. Powder all ingredients and keep aside.
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.
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.
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.
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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