How to make Instant Mango Ginger Pickle -
A quick mango and ginger pickle. Goes well with Steamed rice and Sambar.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw Mangoes (कच्चे आम), Ginger (अदरक)
Cuisine : Tamil Nadu
Course : Pickles, Jams and Chutneys
For more recipes related to Instant Mango Ginger Pickle checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Aam Launji . You can also find more Pickles, Jams and Chutneys recipes like Aloo Bukhare (Plum) Ki Chutney Coconut Podi Gajar Ka Murabba Green Chilli Pickle
Instant Mango Ginger Pickle Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 3.30-4 hour
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Instant Mango Ginger Pickle Recipe
Raw Mangoes cut into ½ inch cubes 2 medium
Ginger peeled and cubed 100 grams
Salt 1 tablespoon
Lemon juice 3 tablespoons
Red chilli powder 1 tablespoon
Oil 3 tablespoons
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Method
Step 1
Marinate the raw mango and ginger cubes with salt, lemon juice and red chilli powder for two-three hours.
Step 2
Heat oil in a non-stick pan and add mustard seeds. Once they splutter add asafoetida and turmeric powder. Add the marinated mango and ginger cubes and stir to mix well.
Step 3
Set aside to cool. Spoon into a clean, dry jar and keep it in the sun for two days before using.
Nutrition Info
Calories : 635 Kcal
Carbohydrates : 43.7 gm
Protein : 5.5 gm
Fat : 48.5 gm
Other : 14.2 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
