Mango ginger pickle – Mamidi allam pachadi
Mango ginger pickle aka Mamidi allam pachadi(in telugu) or Maa inji pickle (in tamil) is a simple pickle where the main ingredient is mango ginger. Mango ginger is a root where it exactly looks like ginger but smells and has flavor of raw mango.! The smell is so tempting and the root is often tender and do not have strong taste of the regular ginger.
In south India it is widely used and most often made into pickle and chutneys. The pickle is so delicious and makes a great side dish for rice or roti.! There are so many versions of mango ginger pickle but today I will show you one of the most popular version.
In USA check out the Indian groceries or Asian Markets for mango ginger, often it is referred to White Turmeric. It is quite expensive compared to regular ginger, may cost from $5 to $7 per pound but it is so worth it 🙂 . Before using the mango ginger, wash it very well to remove any dirt or debris as it is a root vegetable.
Mango ginger pickle is so flavorful and tasty, I often like to eat with Hot rice and ghee, or with yogurt rice. You can make it less spicy according to your taste.
Check out my Tomato pickle
If you follow the method correctly, then this pickle will last upto 2 months at room temperature or even longer in fridge but I promise you that it will be gone in a week 😀
Store the pickle in a airtight glass jar and always use a dry clean spoon to serve. Soon I will post another version of the pickle which is very easy to make.
Mango Ginger Pickle
- 5 to 6 tbsps Oil (or as needed)
- 1 tbsp Mustard seeds
- 2.5 cups(approx) Mango ginger, cut into strips or pieces
- Salt (to taste)
- Red chili powder (to taste)
- 2.5 tsps Fenugreek seeds powder
- few pinches Hing/Asafoetida
- 1 inch sized Tamarind ball
- Hot water (few table spoons, just enough to soak tamarind)
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Put a wide thick bottomed pan on medium heat and add oil
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Once oil is hot, add mustard seeds and let them splutter
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Now add mango ginger pieces , fry for 5 mins on medium flame.
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Now add salt and tamarind extract , cook for 10 to 12 mins till tamarind extract evaporates
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Stir in between to avoid burning at the bottom.
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Now add more salt to taste. If more is needed, add at this point.
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Add fenugreek seeds powder, red chili powder and hing. Mix well.
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Keep on low-medium heat for 3 to 5 mins and turn off.
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Completely cool before transferring into a container.
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Serve with Hot rice or with Roti.
Wash the mango ginger, peel the skin, pat dry with paper towel and then cut into desired shape.
Extract the tamarind extract from the soaked tamarind in hot water
Adjust spices to taste and quantity used.
Do not skimp on oil as this is a pickle, use generous amount of oil.
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