Mango Ginger Pickle

Recipe by
Total Time:
30-45 minutes
Serves:1 bottle
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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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  • 250 g - mango ginger
  • 50 g - fresh green chillies
  • lemon - sized ball of tamarind
  • salt to taste
  • 1 tsp - turmeric powder
  • 1/2 tsp - mustard seed
  • 1/4 tsp - methi seeds
  • A pinch - asafetida
  • Oil to fry

How to Make Mango Ginger Pickle

  • Wash the mango ginger thoroughly, wipe dry and grate.
  • Cut the green chillies finely.
  • Extract thick juice from the tamarind ball and keep aside.
  • Heat oil, fry the mustard and methi seeds. As the seasoning starts to splutter, add the grated mango ginger and chillies, and fry them.
  • Add turmeric powder, asafoetida and tamarind extract. Mix well.
  • Add salt. Boil well, while continuously stirring, till it becomes thick and the oil separates from the gravy.
  • Allow it to cool naturally. Then transfer to a clean, dry glass jar. Close the lid tightly.