Mango Ginger in Tamarind Paste

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

240 calories 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 Healthy Kohlrabi Kimchi, Best Stuffed Red Chilli Pickle, Easy Easy Ginger pickle

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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