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Ginger Mango Pickle

17 Jul

Allam Avakaya.

Among the numerous recipes of mango pickle, ginger mango pickle is one of the most famous. Ginger root spices up the mango pickle and gives this pickle a distinct flavor. Ginger is finely grated and mixed along with chopped raw mango pieces and various spices. This pickle matures in a week or two and stays fresh for an year if taken pickling precautions.
Makes: around 2 Cups of Ginger Mango Pickle


Ginger 6 – 8 inch long piece
Raw Mango 1 large
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Fenugreek Seeds 1/4 tsp
Turmeric Powder 1/2 tsp
Sesame Oil 1 1/2 Cup or as required

Method of preparation:

Wash, pat dry, peel and finely grate ginger.
Clean, wash thoroughly, pat dry and chop raw mango along with its seed into small chunks.
If the mango is sour but not sour enough, reduce the quantity of salt.

In a mixing bowl, mix red chile powder, black mustard seeds powder, fenugreek seeds, turmeric powder and salt together with few tbsps of sesame oil.
Add grated ginger and raw mango chunks and mix thoroughly to let the spices stick to the mango pieces.
Then transfer all the mixed pickle ingredients into a clean ceramic or glass jar.
Leave the jar for a day or two and on next day, add sesame oil until all mango chunks are completely soaked.
Seal the jar with a muslin cloth or with a tight lid and leave it for 7 – 15 days for the pickle to develop.
Serve ginger mango pickle with idly, dosa or mix it with plain steamed rice.
Notes: Black mustard seeds are ground into fine powder with a pinch of salt to make black mustard seeds powder.

Suggestions: If pickle needs more ginger, add few more tbsps of freshly grated ginger to the pickle and mix well.
Variations: If you have plain mango pickle made, add grated ginger into the pickle and leave it for 3 – 5 days for the pickle to absorb all the juices.
Other Names: Allam Mavidikaya Avakaya.