A rhizome that looks like ginger but tastes like mango and is related to turmeric! Well, that’s the multifaceted mango ginger for you. Aromatic, with a pleasant flavour minus the overpowering spice of ginger, it offers several health benefits, including for the skin and digestive system, and is known to relieve pain and inflammation.
Mango ginger pickle:
A marriage of myriad flavours, this one packs a punch in terms of taste and is perfect as an accompaniment to any meal.
INGREDIENTS
Mango-ginger grated : 3 cups
Seasame oil : 1/2 cup
Turmeric powder: 1 tsp
Fenugreek powder: 1/2 tsp
Red chilli powder: 4 tbsp
Mustard seeds: 5 gm
Jeera, whole : 10 gm
Urad dal: 15 ml
Whole red chillies slit : 3 nos
Lime juice: 15 ml
Salt to taste
METHOD
Clean the mango ginger and dry it thoroughly. Peel and grate it.
Take a mixing bowl, add the grated mango ginger, red chilli powder, turmeric, fenugreek powder, salt and lime juice.
Leave it for at least 2 hours. Alternatively, you can transfer it to an airtight container and leave it for 2-3 days.
Take a saucepan, add oil and heat it on a slow flame. Add urad dal, saute for 1 minute and add whole jeera and red chillies. Cook it on slow flame until aromatic.
Cool and mix it with the marinated mango ginger, adjusting the seasoning as required.
Serve with hot rice or rotis.
Aromatic, with a pleasant flavour minus the overpowering spice of ginger, it offers several health benefits,
including for the skin and digestive system, and is known to relieve pain and inflammation. It is locally used and orally consumed to relieve cold and cough and
bronchitis in some cases.