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Mamidi Allam Pachadi | Maa Inji Chutney | Mango Ginger Pickle
Ramya
Easy and flavorful Mango Ginger Chutney
5
from
3
votes
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Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course
Pickles
Cuisine
South Indian
Servings
1
300ml Jar
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
200
grams
Mango Ginger
▢
2
teaspoon
Red Chilli Powder
▢
½
teaspoon
Turmeric Powder
▢
2
tablespoon
Jaggery Powder
▢
1.5
tablespoon
Tamarind Pulp
▢
1.5
teaspoon
Salt
adjust as needed
Tempering –
▢
3-4
tablespoon
Gingelly Oil
▢
½
teaspoon
Mustard Seeds
▢
¼
teaspoon
Asafoetida
▢
2-3
Dried Red Chillies
COOK MODE
Prevent your screen from going dark
Instructions
Wash and clean the mango ginger. Scrape off the skin and pat them dry.
In a mixer jar add chopped mango ginger, turmeric powder and salt as needed. Blend into a smooth paste.
Add powdered jaggery and tamarind pulp. Pulse again for 1 or 2 times. Next add red chilli powder and pulse again until it is evenly mixed.
Meanwhile heat oil in a pan. Add mustard seeds, split dried red chillies and as they splutter, add asafoetida.
Add this to the prepared chutney and mix well. Store in an airtight container in fridge for upto a month.
Keyword
Pickles
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