Mango-Ginger Pickle- Variation 1- Blog Hop

Blog hop truly inspires me to stay in touch with my blog posts and my blogger friends posts for sure! Radhilka is being too nice to the blog hoppers by sending reminders...:-) If not for them, am sure I would skip them...thanks a ton Radhika for the great work you are doing with the Blog hop concept.

This week, I had to hop in around the blog Tamalapaku of Harini. As I have been following her blog for quite sometime, I was kind of familiar with her recipes. I had been wanting to try one of her pickles since a long time! More so, I had been waiting to buy Mango-Ginger from the market as it is in full season now. So, I aeroed in on this pickle and brought home fresh Mango-Ginger this morning:-) 

Mango-Ginger is an awesome root which is a part of the ginger family and has a raw mango taste to it. When you cut the root you will notice there are 2 layers within the root...one with ginger flavour and the other with mango flavour. Smells so fresh and tastes so great....a must try if you can find it anywhere near you live!

I usually make a very simple and low spice version of mango-ginger. However, I noticed a different style in Harini's blog and wanted to try it. Off to the recipe while they are still soaking in the bowl over night...

Ingredients:

- 2 cups finely chopped mango-ginger

- 1 tbsp mustard powder

- 1 tbsp gingely(sesame) oil

- 2 tsp chilly powder

- 2 tsp lemon juice

- 1/4 tsp turmeric powder

- 1/4 tsp methi(fenugreek) powder

- 1/8 tsp hing (asafoetida) for tempering

- 1/4 tsp mustard for tempering

-  Salt to taste

Prep time: 15 mins             Soak time: 7 to 8 hours

Source: Tamalapaku

Preparation:

- Peel the skin off the mango-ginger, wash and chop them finely.

- Add the salt, lemon juice and turmeric powder and mix in well.

- Add the mustard, methi and chilly powder and give it another mix.

- In a pan, heat the oil and splutter the mustard. Switch off the heat and add the hing to the oil.

- Pour the oil over the mango-ginger and mix in well so that the oil coats all over.

- Keep it over night or for 7 to 8 hours so that the flavours are well absorbed!

- Can be had as a side with dosa, chapathi or any of your favourite rice or upma.

Foot note:

- I used freshly ground mustard and methi seeds powder. This gives a great taste and fragrance to the pickle.

- Add hing after switching off the flame. Adding hing in too much heat, makes the dish taste bitter.

- The original recipe says to mix in the tempered oil after cooling. However, I added it while it is still hot, as it helps to remove the raw smell of chilly powder and turmeric.

Sending the recipe to Blog Hop Wednesday hosted by Radhika of Tickling Palates