Pickle is always welcome in our household. At present I have 3 types of home made pickle. I prefer the instant versions though. The instant ones need to be made in small batches it gives me a kick to make and use them then and there without waiting for it to soak / mature. Mom makes the regular versions of pickle for us so I never worry about making those.
Mango ginger or Maanga Inji is a root looks like ginger but tastes like raw mango!!Awesome ,isn’t it!!! The taste is so good and the aroma is equally inviting. The pickle made with this root is so simple and is an instant version . These are available in the farmers market so I buy it often and make pickles in small batches.
There are two versions of this pickle and here is the first version.
Mango Ginger – 100 grams
Red chili powder- 1/2 teaspoon / as needed
Mustard seeds- 1/4 teaspoon
Asafoetida powder-a pinch
Salt to taste
Lemon juice to taste
Oil- 1 teaspoon
Curry leaves- a few
Soak the mango ginger in water for 10 – 15 minutes. Peel and chop into thin discs.
Transfer it into a vessel , add salt , asafoetida, lemon juice.
Heat oil in a small pan and add mustard. When the mustard pops, put in curry leaves and switch of the flame once it starts to crackle. Now add the red chili powder and let it cook in the residual heat. Pour it into the pickle and mix well. Let it sit for a few minutes and then use it.
- Do not add red chili powder when the flame is on. You will get a charred taste if the heat is high. So it is better to add after switching off the flame.
- Use a clean dry spoon while serving the pickle
- Keep the remaining pickle in the fridge and use within a couple of days.