MANGO GINGER THOKU (MANGO GINGER PICKLE, AMBE HALAD PICKLE),MANGA INJI THOKU

 Jai sri ram.

MANGO GINGER THOKU (MANGO GINGER PICKLE) AMBE HALAD PICKLE, MANGA INJI THOKU

Maanga inji thoku (ambe halad pickle)

HEALTH BENEFITS:

Mango ginger (Curcuma amada), Ambe halad  is a unique species having mango flavour in its rhizomes and is of high medicinal importance. Curcuma amada is traditionally used as carminative and stomachic.  According to Unani systems of medicine, it is a diuretic, emollient, expectorant, antipyretic and appetizer. The scientific investigation explores the antioxidant activity, cytotoxicity and platelet aggregation inhibitory potential of different mango ginger rhizome extracts.

It looks like ginger with a creamish  yellow colour but having a flavor and taste of raw mango.  It can be used to make pickle and chutney and tastes good with idli, dosa, dal rice, curd rice etc.  with the  thoku, we can make mango ginger rice too.  As usual, the manga inji  thoku or pickle is made  like the  normal pickle you make.

Preparation time:  15 minutes

Cooking time: 15-25 minutes

Serves: 8-10

Ingredients:

¼ kg ambe halad  grated

1 cup oil

4 tsp chilli powder (adjust spice according to your taste)

A pinch of turmeric

¼ tsp hing powder

Salt as per taste

Seasoning:

1 tsp mustard seeds

¼ tsp fenugreek seeds

Few curry leaves

OPTIONAL:

Lime juice (as per taste)

3 tbsp  tamarind pulp.       

Or vinegar.

Method:

Peel the maanga inji (ambe halad ) to remove the skin.

Grate the same and keep aside.

Heat oil in kadai        

Add the mustard seeds, fenugreek seeds, when it splutters, add the asafetida,  curry leaves. Sauté for a minute.

Add the grated halad, salt, turmeric powder, sauté the same till it becomes soft.

if you are using tamarind pulp, add  along with halad, salt, turmeric powder and sauté till it becomes soft  and the raw smell of tamarind is reduced.

Add the chilli powder sauté and remove from gas. When it is cool, add the lime juice or vinegar, if you are not using tamarind pulp

, mix well and store it in glass bharani.

Coming soon :  with maanga inji chutney, maanga inji rice.