Gujrati Style Spicy Mango Ginger PickleVeg

1

Wash the mango ginger thoroughly, peel the skin, pat dry using a paper towel, and cut into desired pieces or strips.

2

Soak tamarind in hot water and extract the pulp.

3

Heat oil in a wide, thick-bottomed pan over medium heat.

4

Add mustard seeds and let them splutter.

5

Add mango ginger pieces and fry for about 5 minutes on medium flame.

6

Add salt and tamarind extract. Cook for 10–12 minutes until the tamarind moisture evaporates. Stir occasionally to avoid burning.

7

Taste and adjust salt if needed.

8

Add fenugreek powder, red chili powder, and hing. Mix thoroughly.

9

tCook for another 3–5 minutes on low-medium heat.

10

Turn off the heat and allow the pickle to cool completely.

11

Transfer to a clean container and store.