Mango ginger (Aam Haldi, Manga Inji, Curcuma Amada) is a unique spice that resembles ginger but tastes and smells like raw mango. It is an important spice in Ayurveda and has antibiotic, appetizer, diuretic, expectorant, laxative, and aphrodisiac properties among many others. Despite being a ginger hater, I am completely hooked to the distinct smell of this rare spice. Mango ginger is much milder compared to ginger with a light smell and flavor of raw mango. It is also not as fibrous, pale in color (both outside and inside), and has a much smoother and more regular outer surface compared to ginger and turmeric. The dried mango ginger powder, popularly known as aam chur, is the most common form of usage. But you can also pickle this amazing spice.
Gingely oil / Til oil – 1 tbsp
Mustard seeds – 1/4 tsp
Asafetida powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Lemon juice – 1 tbsp
Curry leaves – 4-5
Salt as needed
Preparation Time: 10 mins
Cooking Time: 5 mins
Wash the mango ginger and scrape the skin.
Make thin slices (julienne) or grate the mango ginger as per your preference.
If you are making julienne of the ginger, make thin slices of the green chillies also. If you grated the mango ginger, chop / grate the green chillies finely. Mix well.
Heat a pan, add oil and mustard seeds. When the mustard seeds crackle, add red chili powder, turmeric powder, and asafetida powder. Turn off the heat quickly so that the heat does not burn the spices. Tear the curry leaves and add to the pan.
Mix this seasoning to the ginger and green chillies mixture.
Add lemon juice and salt to taste. Mix well.
A pungent mango ginger pickle loaded with medicinal and nutritional value is ready. For best results store the pickle in a cool dry place for a day and start using the next day. Store in a refrigerator thereafter. Stays good for about a month. Serve with rice.
P.S. – For a simpler version, you can just mix grated ginger and finely chopped green chillies with lemon juice and salt and the pickle is ready.