MANGO-GINGER PICKLE, how to make mango-ginger pickle

Mango Ginger........... called மாங்காய் இஞ்சி  in Tamil..............do you know, this is neither related to Mango family nor Ginger family. When crushed or chopped, it gives the sweet smell of raw mango, and it tastes like ginger. But definitely it is not as strong and pungent like ginger.
" Ayurveda and Unani medicinal and related health systems have contribute much importance to mango ginger as an appetizer, aphrodisiac, expectorant and laxative and used as a cure to skin diseases, biliousness, itching, bronchitis, asthma, hiccough and inflammation caused by injuries." says the Ginger Community.
This can be a called a no-cooking pickle, but for the 2 seconds seasoning. It is very easy to prepare, and it becomes more flavorful and aromatic on the second and third days.
Please check my Glossary for any unknown terms
Also check my other pickles-preserves and podis here

Ingredients

Mango ginger - 3/4 cup, finely chopped, after washing well and peeling off the skin

Fresh lemon juice - 3-4 tbsps

Salt to taste

For seasoning

Cooking /gingely oil - 1 tsp

Hing/asafoetida powder - 1/4 tsp

Mustard seeds - 1/2 tsp

Green chillies - 6, finely chopped

Recipe Cuisine: South Indian; Category: Pickle during Lunch/Dinner

Prep time: 10 mts; Cooking time: 2 mts

Yields roughly 1 cup pickle

Mango ginger chopped, put in a bowl, salt added

Seasoning done

and added to the mango ginger

Lemon juice added. Actually, mango ginger pieces should be well immersed in lemon juice. That is the right measurement. I needed to add 4 tbsps.

Mix well.

The easy, healthy and aromatic mango ginger pickle is ready. 

This post first appeared in www.malpatskitchen.com

Categories: Pickles-Preserves & Podis