Mango-ginger is neither related to mango nor ginger but to turmeric. It is a rhizome which is pale yellow inside and lighter colour outside.It combines the zing of ginger and the coolness of sweet, sour, raw mango.
Mango-ginger has excellent medicinal properties and finds extensive use in the indigenous system of medicine. It is an appetizer that aids digestion, a aphrodisiac as it stimulates blood circulation, an antipyretic as it cools down the body in case of a fever. It is also effecive against inflammation due to injures. It has been discovered in germany recently that people who have eaten mango ginger regularly have lost weight naturally.
This is a south indian delicacy with many variations. This version is the most basic and a wonderfull pickle to have with rice and rotis.
- 250 gms mango ginger
- 6-7 green chilles
- 6 lemons medium size
- 3/4 tbsp
Wash and peel the mango ginger, cut into short slices lengthwise
Cut the green chillies lengthwise of same size. In a preferably glass/plastic bowl squeeze the lemons, add the mango ginger and chillies with the salt and mix nicely.
Let it sit for 24 hrs for it to pickle. Enjoy with rice and rotis
Note: Dont cut the ginger too thin else it will loose it crucnhiness and if it is too thick it will take more time to pickle
Use dry spoon for serving as else it will form fungus, it will have a shelf life of 4 -5 day if it is kept outside. If it is refridgerated it will last for 15 days.