Mango Ginger in Tamarind Paste

Recipe by
Total Time:
45-60 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 6 finger sized - mango ginger
  • 6 - green chillies
  • Salt to taste
  • 1 lemon size - tamarind
  • Turmeric powder - a pinch
  • 1 tbsp - grated jaggery
  • For Grinding:
  • 2 tsp - Urad dal
  • 1/2 tsp - fenugreek seeds
  • Curry leaves - a few
  • For Seasoning:
  • 2 tsp - gingili oil
  • 1 tsp - mustard seeds
  • 1 tsp - channa dal
  • 1/4 tsp - asafetida

How to Make Mango Ginger in Tamarind Paste

  • Soak tamarind in water and extract the juice and keep it aside.
  • Finely chop the mango ginger and green chillies and keep it aside.
  • Dry fry the urad dal, fenugreek and curry leaves till the colour of the dal changes light brown.
  • Grind to a fine powder.
  • Heat a pan, pour gingili oil and fry the finely chopped mango ginger and green chilli for about 5 mins in a low flame.
  • Grind into a fine paste.
  • In a pan heat gingili oil and splutter mustard seeds.
  • Add channa dal, curry leaves and asafoetida and fry it till the dal becomes light brown colour.
  • Add the tamarind extract, turmeric powder and salt and let the mixture boils for 5 mins in the medium flame.
  • Finally add the ground powder, ground paste and add the grated jaggery.
  • Boil for a while and remove from flame.
  • Recipe courtesy: Subbu's Kitchen