And I am back with another easy peasy Mango Ginger Pickle which goes well with roti or curd rice. Dikhawe pe mat jao as this rhizome has an uncanny resemblance to regular ginger but this is a country cousin of turmeric and tastes a lot like raw mango.I am making the most of my Mango ginger harvest and stored pickles. I have even gifted it to family and friends who were already on a waiting list. So you can imagine how coveted this precious loot from my garden can be.
This is the easiest pickle you might have seen so do try it. Just peel the ginger wash and cut into roundels and a simple tempering is all it needs.
Recipe for Mango Ginger Pickle
200 grams Mango ginger
1 tbsp oil
1 tsp Mustard seeds
2 teaspoons Red chilli powder
Salt to taste
1/2 tsp Turmeric powder (Haldi)
1 tbsp Lemon juice
Asafoetida or hing ..a pinch
Method for Mango Ginger Pickle
If your ginger is not fresh then, soak the mango ginger in water for 15 minutes. Wash away the mud and clean it.
Peel the skin and cut into thin roundels. Add chilli powder, turmeric, salt to the sliced ginger and mix well.
Take a small pan, add oil and once it is hot, add the hing powder and add the mustard till it splutters.
Pour it over the sliced mango ginger pieces and mix. Now add the lemon juice.
Serve the Mango Ginger Pickle with tempered Curd Rice or even with parantha or roti.