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.
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.