Mango Ginger Pickle
instant pickle with very less oil
Recipe by Anjana of connecticut, US
mango ginger (mangai-inji) instant pickle for rice and parathas
Ingredients
vegetarian
4 servings
- 250 g Mango Ginger(Mangai-inji)
- 5-6 Green chillies/Red chillies
- Salt - As required
- ½ Lemon
- 1 tsp Til oil (sesame oil/gingelly oil)
- 1 tsp Mustard seeds
- ½ tsp Fenugreek seeds
- a pinch of Asafoetida
- 5-6 Curry leaves
Directions
- Wash Mango ginger(available at any indian vegetable store) with water and peel the skin off.
- cut Mango ginger into small pieces.Add salt and lemon to it.
- Heat oil in a pan. Add asafoetida (hing) and mustard seeds to it.Once it starts popping add fenugreek (methi) seeds,curry leaves. chillies. Turn-off the stove.
- Add this seasoning into mango ginger.Mix it well.
- This will go well with rice/parathas. It is good for digestion and will also go well with Buttermilk (Chaas).