Ginger Mango Pickle/Allam Maamidikaya Pachadi With Step by Step Procedure

Traditional way of making Allam Pachadi(Ginger Pickle) is by using Ginger and Tamarind which goes well with Idly,Dosa and also goes with hot rice with Ghee. But I tried making this recipe with Raw mango instead of using Tamarind. It came out very well and tasted like heaven. My kids liked it very much and wanted to eat all the time this pickle with Idly and Dosa...which made my life easy as I don't need to make separate chutney everytime I make Idly or Dosa or even Vada. I am sure your kids also will love it. Here is the recipe with step by step photos and procedure....

Preparation Time: 10min

Making Time: 20min

Total Time: 30min

Ingredients:

Raw Mangoes - 1 kg

Fresh Ginger - 1/4 kg

Jaggery - 1/2 kg

Red Chilli Powder - 1/4 kg

Salt - 1/4kg

oil - 1/4 liter

Muster Seed - 2 tbsp

Hing - 1/4 tsp

Method:

Step: 1

Wash both Raw Mangoes and Ginger. Peel both of them and cut them into medium pieces and keep aside.

Step: 2

Take Jaggery and break into pieces. Keep aside.

Step: 3

Take both cut jiggery and raw mango pieces into mixer jar and grind into a paste.

Step: 4

Add cut jiggery to the grind mixture and grind it again.

Step: 5

Now take the ground paste into a plate. Don't worry it will come soggy. Once it is all done you will get excellent texture and consistency.

Step: 6

Now add salt and chili powder one by one to the ground mixture.

Step: 7

Mix them evenly and now you can see that the paste becomes thick after mixing this.

Step: 8

Now add oil to a pan and heat it for a minute and then add muster seeds. Once mustered seeds starts spluttering add hing and turn the off stove. 

Step: 9
Add this tampering to the mixed pickle. Finally, mix it well.

Step: 10
Take this into a container and serve. It will stay for more than 6months if you store it in a refrigerator. It goes very well Idly, Dosa, Vada and of course with hot rice and ghee it tastes delicious. Here is the mouth watering Ginger Mango Pickle....