Mamidi Allam Pachadi | Maa Inji Chutney | Mango Ginger Pickle
Easy and flavorful Mango Ginger Chutney
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 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
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.
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