Mango Ginger is neither mango nor ginger. In fact, it is a popular spice & white turmeric, which looks like ginger but when peeled has a delightful faint aroma and taste of mango. Ambi Haldi as it is called in Hindi has been given a lot of importance in traditional medicines and Ayurveda. It has tremendous health benefits and can also be a delicious addition to salads and stir-fries.
Vegan, V, PB, GF
- Mango ginger 2 cups approximately (peeled and diced)
- Oil 1 table spoon
- Yellow Turmeric powder 1 tsp
- Chilli powder 4 table spoons
- Salt to taste ( I used 3 table spoons)
- Fenugreek seeds – 4 table spoons (roasted)
- Garlic cloves 1 cup
- Jaggery 1/2 cup (optional)
- Thick tamarind paste 1/2 cup
- Oil 2 table spoons
- Asafoetida 1 pinch
- Mustard seeds 1 tsp
- Cumin seeds 1 tsp
- Garlic cloves , peeled – 2 table spoons
- Curry leaves (Can be chopped)
- Few dry whole red chillies, roughly broken
- Take a pan on medium flame, add a tablespoon of oil, mango ginger pieces, salt, and yellow turmeric and sauté it for about 6-7 mins. Allow cooling to room temp.
- Take a Mixer – blender and add raw garlic, chili powder, roasted Fenugreek seeds, Jaggery, tamarind paste, and the sautéed mango ginger to grind to a fine paste. Try not to add any water to this.
- In the same pan now, add 2 tablespoons of oil. Keep it on medium flame. Splutter the mustard seeds. Add the cumin seeds, asafoetida, curry leaves, and the whole red chilies. Throw in the garlic cloves and roast for 3-4 minutes.
- Tip in the mango ginger paste from the mixer and give it a good mix. Cook for a few minutes till the excess water evaporates and the oil starts separating. Turn off the heat and store it in an air-tight container once it becomes room temperature.
- Enjoy it with any south Indian preparation, parathas, or rice dishes.