Mango Ginger Pickle Recipe
Subtle mango flavoured dry pickle which uses minimal amount of oil. This tempered pickle is mostly had with curd rice. But since it is low on calories, it can also be had as an accompaniment to rotis/ brown bread etc when on a diet.
Ingredients
| Mango ginger rhizome- ½ cup, washed | ||
| Salt | 1 To taste | |
| Turmeric powder | 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Oil | 1 Teaspoon | |
| Mustard seeds | 1 Teaspoon | |
| Hing/ Asafoetida- a pinch | ||
| Green chillies | 1 , finely chopped | |
Directions
MAKING
1. Peel/ scrub outer skin of mango ginger and then finely chop.
2. In a medium sized bowl, combine finely chopped mango ginger, salt, turmeric powder and lemon juice. Mix well and keep aside.
3. Heat oil in a tempering pan. Add mustard seeds.
4. When they crackle, add curry leaves, green chillies and hing and heat for 15 seconds.
5. Remove off flame and pour on mango ginger mixture. Mix well.
SERVING
Serve with curd rice.
TIPS
This pickle can be stored in the refrigerator for upto 1 week, if stored in air tight container.
1. Peel/ scrub outer skin of mango ginger and then finely chop.
2. In a medium sized bowl, combine finely chopped mango ginger, salt, turmeric powder and lemon juice. Mix well and keep aside.
3. Heat oil in a tempering pan. Add mustard seeds.
4. When they crackle, add curry leaves, green chillies and hing and heat for 15 seconds.
5. Remove off flame and pour on mango ginger mixture. Mix well.
SERVING
Serve with curd rice.
TIPS
This pickle can be stored in the refrigerator for upto 1 week, if stored in air tight container.
Chef
