South Indian Mango Ginger Pickle| Maanga Inji Urugai

I love myself some mango ginger pickle, especially when prepared the way our family has been preparing it since as long as I can remember. I love myself some mango ginger – I love the twisted roots with a faint hint of mango.

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This pickle tastes delish, and makes for a gorgeous combination with curd rice. And, yes, it is so very simple to make – this fact never fails to amaze me every single time I make it.

Today, I am about to tell you how to make this lovely, simple pickle, a winter delicacy, for the roots are usually only available at this particular time of the year.

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Ingredients (makes about 1/2 cup):

  1. 100 grams fresh mango ginger roots (peeled and chopped into small pieces)
  2. A 1-inch piece of fresh ginger (peeled and chopped very, very finely)
  3. 1 teaspoon mustard seeds
  4. 1 tablespoon oil
  5. A pinch of asafoetida
  6. Salt, to taste
  7. 4-5 green chillies (slit length-wise)
  8. Juice of 2 lemons, or to taste

Method:

  1. Take the pieces of mango ginger, ginger and slit green chillies in a large mixing bowl.
  2. Add salt to taste, as well as the lemon juice.
  3. Heat the oil in a small pan and add the mustard seeds. Let them pop. Now, switch off the gas and add the asafoetida. Transfer the mustard seed-asafoetida garnish to the ingredients in the mixing bowl.
  4. Mix all the ingredients in the bowl well together, and transfer to a clean, dry glass bottle (preferably) or a plastic one.
  5. The pickle is good to be consumed immediately, but tastes better the next day onwards.

Notes:

  1. This pickle keeps for about a week when stored at room temperature. However, it is crucial that you use a clean, dry spoon at all times to consume it.
  2. Also, it is important to shake the bottle every day so that the mango ginger pieces are always thoroughly coated with the lemon juice-salt mixture. The pickle soaks well and tastes better when you do this little job every day.
  3. I like the mango ginger to be prominent in this pickle, and do not let the ginger overpower it. I, therefore, use just a 1-inch piece of ginger for 100 grams of mango ginger. Feel free to increase the quantity of ginger if you think you can take the heat of it.
  4. The freshness of the ingredients is the crucial thing that makes or breaks the taste of this pickle, as is the case with all dishes. Ensure that you use only very fresh mango ginger, ginger, chillies and lemon for this pickle to taste the best.
  5. Some families prefer adding turmeric root to this pickle, too, but I am not a big fan of that. I prefer making my turmeric root pickle separately. Feel free to add turmeric to this pickle, if you want to.
  6. I think 2 lemons are a must for 100 grams of mango ginger and a little ginger. Do increase/decrease the quantity of lemon (and the green chillies, too) to suit your taste preferences.
  7. This is the way mango ginger pickle is traditionally made in Tam-Brahm households. I am not sure if there are other methods of pickling the root, across states.

Do you like mango ginger? How do you pickle it?

 

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