Pickle made with mango ginger. Can be stored in fridge for 1 month. Since it has ginger, it is good for digestion & also avoids vomiting & morning sickness for pregnant woman.
mango ginger- 250 g; gingelly oil- 6 spoons; chilly powder- 2 tea spoons; rock salt; asafoetida; mustard seeds; jaggery- 2 table spoons; tamarind pulp- from 1 lemon size piece; turmeric powder; dry roasted & powdered methi seeds- 1/8 th spoon.
Peel & grate the mango ginger as shown. In 4 spoons oil, fry mustard seeds, asafoetida, add mango ginger& fry in low flame for 2 mins. Add a pinch of turmeric powder, chilly powder & fry. Add tamarind pulp & salt. Cook in high flame for 5 mins & in low flame for 4 mins. Check for spice & salt. Add jaggery. Once it melts, add 3 pinches of methi powder. Mix well & turn off. Heat 2 spoon of gingerly oil & add it to the pickle. Once it cools down, store in a dry container