Mamidi Allam ( Mango ginger) pickle

  Ingredients:

Peeled and Diced Mango Ginger-300gr.

Joggery or brown sugar- 150 gr.

Tamarind pulp -150 gr.

Chili powder ( not extra hot) 150 gr. 

Roasted fenugreek powder-1.5 tsp.

Sesame oil - 2Tbsp

Garlic cloves - 6

Salt- 2.5-3 Tbsp or to taste.

For seasoning:

Sesame oil - 1cup

Mustard seeds -1.5 tsp

Urad dal - 1.5 tsp

Garlic cloves-5

Hing( Asafoetida) -1/2 tsp.

Dry red chilies - 5

Curry leaves- few

Method: 

First heat 2 Tbsp oil in a pan and add diced mango ginger, sauté for 2-3 minutes and add garlic cloves also add fry little and set aside until cool down and grind little, add tamarind pulp, salt, chili powder fenugreek powder, and jaggery grind altogether into a course paste. Heat the oil for seasoning, add mustard seeds when they started splattering add urad dal, dry red chilies, garlic cloves, hing and curry leaves. After seasoning is ready add the ground paste to that, turn off the heat, mix well and let the pickle cool down to the room temperature. This is the time one should be doing the adjustments with salt and chili powder for their individual taste. Leave it in room temperature for 2-3 days, later transfer to the clean glass bottle and keep in the refrigerator. This pickle can be stored in the refrigerator for 6 months.