Andhra Style Mamidi Allam Pachadi or Mango Ginger Pickle
I just harvested Mango Ginger from my organic kitchen garden and there is this subtle and lingering aroma of raw mango in the air. I made a little Andhra Style Mamidi Allam Pachadi or Mango Ginger Pickle of two types and will distribute the rest of my precious booty! While growing organic vegetables, I planted some ginger rhizomes thinking that I would have enough for my regular use. The plant grew, and the leaves dried up in a few months. When I dug up the ginger it looked different and smelled different too. I then realised it was mango ginger. I remember my mom chopping long slivers and soaking it in a lime solution with green chillies. That pickle was not to my liking but I loved what my friend served one day with curd rice and I am now sharing with you.
What is Mango Ginger?
Most of you wouldn’t have even heard of it and seriously tasting is believing. It uncannily looks like regular ginger but is the cousin of Turmeric and is not related to the mango family by a long shot. Aam adrak is a unique combo of the taste of raw mango and regular ginger. Thankfully it is not fibrous like ginger and can be peeled and chopped easily.
Andhra Style Mamidi Allam Pachadi Or Mango Ginger Pickle
We Punjabis pickle regular ginger and green chillies dunked in lime juice and my mom used to do the same with mango ginger pickle. But I like the south Indian style Mamidi Allam pachadi! Eaten with steamed rice with a generous drizzle of ghee over it or as an accompaniment with chilled and tempered curd rice; it is scrumptious.
Since the past few years I have been sowing a few rhizomes of Mango ginger after harvesting it in January after the Sankranti festival and it is ready around the same time next year. This Mango ginger has travelled from to Bhopal, New Delhi, Lucknow, Hyderabad and Satna. Both my brothers love this pickle and I try my best to send it to them.
Recipe for Andhra Style Mamidi Allam Pachadi or Mango Ginger Pickle
Ingredients For Paste
250 Mango Ginger
150 grams tamarind
1 tsp red chilli powder
300 ml of water
150 grams jaggery grated(optional)
4 pods garlic peeled
1 tsp fenugreek or methi seeds
Salt to taste
4 tsp groundnut oil or any oil you have
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp split urad dal
1 tbsp chana dal
5 dried red chillies
½ tsp Hing
2 garlic cloves peeled
1 sprig curry leaves
Scrape all the skin from the ginger and cut into roundels which is easy or any way you like and keep aside.
Grate the jaggery and keep aside. I did not add jaggery as I do not like my pickle to be sweet.
Dry roast fenugreek/methi seeds and keep aside.
Boil tamarind in 300 ml of water until it is a thick sauce consistency. Let it cool down to room temperature.
Making the Paste
Heat the oil in a pan and add the chopped mango ginger pieces and sauté for 5 minutes or until the ginger is a bit soft. Remove and transfer to a plate and keep aside.
Add the 4 cloves of peeled garlic, roasted fenugreek/methi powder, red chilli powder to the sautéed mango ginger in a blender and make a smooth paste. Add the tamarind and the jaggery and blend again adding salt to get a smooth consistency.
Transfer the Andhra Style Mamidi Allam Pachadi or Mango Ginger Pickle to a mixing bowl.
Now for the Tempering
In the same pan that you sautéed the ginger, add the 4 tbsp groundnut oil. Once hot, add the mustard seeds, cumin seeds, chana dal, split urad dal, dried red chillies, garlic cloves and saute till you hear all of them popping and spluttering.
Finally add hing/asafoetida, curry leaves and fry. Once the sizzling dies down, turn off the gas and pour it over the pachadi or ginger paste and mix well.
Serve with hot steamed rice and drizzle some ghee or clarified butter on it. I like it with tempered and chilled curd rice and that’s how I eat it.
You can eat Andhra Style Mamidi Allam Pachadi Or Mango Ginger Pickle with dosa, upma, uttapam, bajji or if you are a bread person like a friend of mine, then spread it thinly over toast and enjoy.