I couldn’t believe my eye when I saw it. Is that really Mango Ginger I saw? In my Indian Grocery here? Really? That’s exactly what was going on in my mind. I went and inspected it. It didn’t help that it was named “White Turmeric”. I scratched skin off one and smelled it. It is Mango Ginger. I was so excited. I bought it and checked out.

Mango Ginger, it turns out, is neither in the Mango family (which is obvious, because it does not look anything like it), nor it belongs to the ginger family. It is , in fact, turmeric family. So my Indian grocers did name it correctly.  After I wrote this sentence and I googled Mango Ginger. Wiki asserts that it is of the Ginger family. Well, I am not a botanist, what do I  know?

Back to my story, It was lying in my fridge for 3 days and I was trying to find the right time to make it. Then I realised that I have to leave for my 5 week vacation in exactly 3 days and my gorgeous find is just money down the drain. Hence one morning, when I should have really been packing my lunch for work, I set about making this pickle. It needs a lot of work, but it tastes good never the less. I froze it for my vacation and moved it back to the fridge when I came up. It kept well. Try it. Enjoy!

MangoGinger

Ingredients

  • Mango Ginger – 1/4 pound (I guess)
  • Turmeric powder – 1 tbsp
  • Tamarind Paste – 2 Tbsp
  • Salt to Taste
  • Asafetida – a pinch
  • Oil  – 1/4 Cup
  • Mustard seeds – 1 Tsp
  • Chilli powder – 2 Tbsp
  • Urad Dhaal – 2 tbsp

Putting It together

  • Wash the mango ginger in water to remove any dirt present (scrub it down if necessary)
  • With a sharp spoon, scrape the skin of the ginger. If you use a peeler, you will end up wasting a lot. This is a tedious process, I tell ya!!
  • Grind it to a paste ( I grated it, but I think it would be better to just grind it)
  • In a heavy bottomed pan, add the  oil and let it become hot
  • Add the mustard seeds and when it sputters, add the urad dhaal
  • Once the dhaal turns brown, add in the mango ginger
  • Add in the tamarind paste, turmeric, salt, asafetida and saute until the whole thing is cooked
  • Remove from fire and add chilli powder
  • Put it in a mason jar, top it off with a little oil and enjoy