Mamidi Allam Niluva Pachadi/Mango Ginger Chutney - An Indian Condiment

Last but not least, my today's post goes to an Indian condiment, Indian cuisine is incomplete without condiments. Each region of India have their own condiments and many condiments have their important place in daily menu. I cant imagine having my South Indian breakfast with chutneys,thogayals or else simply with spice powders. As am running mega marathon for a month with different themes for each week, am posting today a fingerlicking chutney aka pachadi from Andhra cuisine. Mango ginger chutney/Mamidi Allam Niluva Pachadi is nothing but a spicy, easy and definitely a flavorful condiment prepared simply with mango ginger, tamarind, chilly powder and jaggery.

Actually during my trip in India, i couldnt resist myself to buy some fresh mango ginger to make this alluring chutney and made this lipsmacking pachadi for my lunch. I enjoyed thoroughly this chutney with curd rice, both makes a prefect pair and you wont stop yourself having this delicious pachadi. I grabbed this recipe from Prathibha's space and followed the recipe completely without making any changes seriously loved it to the core.

Mango ginger doesnt need any introduction, its smells like both mango and ginger.Rhizomes of Mango Ginger have an aroma of green Mango. The fresh and dried rhizomes are used for flavouring curries. Medicinally, the rhizomes are used as a carminative and stomachic. The pulped rhizomes are also applied on contusions and sprains  It was found useful in lowering blood cholesterol in a scientific study . The rhizomes also possess significant anti-inflammatory activity . The rhizomes are expectorant, astringent and used in the treatment of diarrhoea and gonorrhea in traditional medicine system. Its significant antibacterial, insecticidal, antifungal and antioxidant properties have also been investigated in modern researches. Whenever you get this mango ginger, dont forget to cook with them, you can make many sorts of pickles and pachadis with this healthy rhizomes.

1/4kg Mango Ginger/Mamidi Allam
1medium sized Tamarind ball
1/4cup Jaggery,grated
2tbsp Red chili powder
Salt
1/2 cup Oil
1 tsp Mustard seeds
1/4tsp Asafoetida powder

Soak tamarind in little hot water and let it cool completely.

Peel the skin of mango ginger and cut them into pieces roughly.

Grind mango ginger with tamarind,grated jaggery,red chili powder and salt to a fine paste.Do not add water while grinding,use little water in which the tamarind is soaked.

Adjust salt and chili powder if required.

Heat oil in a kadai and let crack the mustard seeds and add asafoetida to it and add the ground mixture and fry it over low-medium flame until it leaves the oil.

The oil should float in the edges and top this helps for the shelf life of the pickle to keep it for a longer.

Cool the pickle completely and store it in an air tight container.

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