Tangy, sour, and lip-smacking! Perfect with a bowl of chilled curd rice, this simple mango ginger pickle is all you need for the summer. I have grown up eating this and many more variants of this made with raw mango, lemon, gooseberry – all of it is just as tangy, tasty and moreish. I have used mango ginger which imparts a beautiful raw mango taste, but you could substitute it with plain ginger as well, equally delicious. Enjoy!
Mango Ginger Pickle
Prep time
10
minutesCooking time
5
minutesIngredients
150 gms Mango Ginger
2 lemons
2 green chillies
1 tsp seas salt
2 tbsp sesame oil
1/2 tsp mustard seeds
Directions
- Wash, peel, and cut the ginger into small pieces and put them into the pickle jar.
- Squeeze the juice of two lemons into the jar.
- Cut the green chillies into fine small pieces and add them to the jar.
- Heat 2 tbsp sesame oil and add in the mustard seeds. Let them splutter and add it to the jar.
- Lastly, season with sea salt. This will slowly leave some water as it’s stored. Store in the refrigerator and use when required.
