We all have grown up eating delicious, crunchy and tangy pickles made by our grandmothers and mothers. No meal is complete without them. Spike your food with Mango ginger pickle pickle eat it with rice, its sour and hot taste titillates the taste buds.
- Wash and pat dry the mango ginger then peel the skin and grate it.
- Heat oil in a pan, add fenugreek seeds, mustard seeds, dry red chillies, when it splutters switch off the flame, transfer the mixture into a blender and make afine paste out of it.
- Heat pan over low flame, add oil, grated mango ginger and saute until the grated mango ginger turns soft and tender.
- Add turmeric powder, hing, tamarind, cook well and transfer into a blender to make a fine paste.
- Now empty the paste in the blender into a pan and mix well by adding the prepared masala powder.
- Then add lemon juice, salt, mix well and keep it aside.
- Heat oil in a pan, add mustard seeds, urad dal, dry red chillies, curry leaves.
- When it starts to splutter, mix the tempered mixture with the prepared pickle.
Mamidi Allam Pachadi is now ready to serve.