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    Home » Recipes » Pickles and Relishes Recipes

    Mango Ginger Green Peppercorn Pickle

    Published: Apr 27, 2022 Modified: Apr 27, 2022 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    Round slices of fresh peeled mango ginger slices pickled in lemon juice with green peppercorn, lemon slices and green chili. www.PepperOnPizza.com
    Jump to Recipe Print Recipe

    Mango Ginger Green Peppercorn Pickle, easy to put together, with seasonal mango ginger (amada/ amba haldi/ manga inji), green peppercorns (kurumilagu), lemon and green chili. Tempering/Tadka is optional, with til (sesame) or other vegetable oil, and other than the tadka, there is no cooking involved.

    Refreshing mango ginger green peppercorn pickle with slices of lemon, mango ginger and stalks of peppercorn showing through the glass jar. On a green background with a green and white striped napkin to the right and a brown coloured book on the left
    Mango Ginger Pickle with Green Peppercorn, Lemon and Chili

    The Amba Haldi Achar/ Mango Ginger Pickle with Green pepper is refreshing in taste and very easy to make. It may be made (see "Other Recipes with Mango Ginger" below) without the green peppercorns, or fresh turmeric may be added to the pickle. It is suitable for a Post partum diet or Pathiya Samayal, if the green chilies are left out. The pickle makes a delicious side for savoury khichidi, ven pongal, upuma or dosai, or with dal or roti or as is traditional in Tamizh cuisine, with curd rice

    The mango ginger is a very versatile rhizome, which looks like ginger but is actually related to the turmeric family, and has the subtle flavour of raw mango, leaving a subtle tangy aftertaste. It is grown in some parts of India such as in Tamilnadu, West Bengal, Gujarat, Uttar Pradesh, Karnataka and in the Himalayan regions. It is also a popular ingredient in some South East Asian cuisines and in Nepal. It is an important ingredient in alternative medical systems such as Ayurvedic and Unani. For more about Mango Ginger and recipes to use it in, refer the post in this blog on Mango Ginger/ Manga Inji/ Amba Haldi Recipes.

    Green peppercorn are the unripe or immature fruit (drupes) of Piper nigrum, or the peppercorn plant or pepper tree, as it is also called. The black pepper we are familiar with is from a later stage when the fruit is reddish and ripening. For more about the health benefits of peppercorns, this article in healthline may be of interest.

    Cream coloured rounds of mango ginger with dark green peppercorn in a small glass jar. Green and white specked napkin to the left. On a beige background tinted with yellow
    Mango Ginger Peppercorn Pickle with Lemon and Chili

    Making Mango Ginger Green Peppercorn Pickle

    Do I need to strictly follow the Quantities in the Recipe?

    Ingredient quantities in this recipe are approximate, and more so for the conversions from metric weight to measures such as US cups, as these vary depending on the size, juice that can be extracted from lemons, length and heat of chili etc. The quantities are not very important while making this pickle, so long as broad proportions as in the recipe are maintained. The number of chilies and the amount of salt added will depend on taste.

    How much Lemon Juice should I add?

    The quantity of lemon juice listed in ingredients is again approximate. The juice should ideally cover the surface of the ingredients and hence the volume used would depend on the size and shape of the jar in which the pickle is mixed. If the juice does not cover the surface, it is advisable to periodically shake the jar of pickle so that everything is covered with a coat of lemon juice.
    A little additional liquid will manifest when water exudes from the mango ginger due to the salt we have added, and some from the slices of lemon.

    What should I know about preparing the mango ginger slices?

    As stated in the instructions, there will be some wastage and loss of volumes due to peeling of the mango ginger. From my observations, 200 gms of fresh mango ginger will give about 150 to 170 gms when peeled. The root-like rhizome has several protrusions on the sides, similar to ginger or turmeric, and these can sometimes be too tiny to peel. I slice these off and store them for later use, crushed, in dal or in khichidi, savoury ven pongal or in curd rice.

    What can I substitute for fresh green peppercorn?

    Fresh green peppercorns are seasonal in nature and not easily available. Green peppercorns pickled in brine may be substituted in this recipe.

    Is Tempering of spices in oil required for this Pickle?

    Tempering the mango ginger green peppercorn pickle is optional. I have had it both ways, with and without tempering, and both taste delicious. Oil used for tempering this pickle in Tamizh/ Tamil cuisine is traditionally the Indian sesame oil or nalla ennai/ til oil. Using a strong flavoured oil such as mustard oil or coconut oil would change the flavour profile completely. Hence a better substitute for nalla ennai would be sunflower oil.

    How Long will the Pickle stay and how should it be stored?

    Moisture is the enemy of all pickles and preserves. Ensure all ingredients are thoroughly dried. Store the pickle in a clean dry jar, and use a clean dry spoon to remove the contents. The pickle is best stored in the refrigerator, and will usually stay fresh for up-to 2 weeks in the fridge

    Other Recipes Using Mango Ginger

    • Several pieces of brown-beige coloured unpeeled raw mango ginger on a dark brown background
      Mango Ginger/ Manga Inji/ Amba Haldi Recipes
    • Pale yellow cooked lentils with gondhoraj lime leaves, green chili and radhuni spices seen on top. Green lime and leaves at background and foreground with slice of lime. Green and white napkin to the right. All on a brown wooden background
      Gondhoraj Lebu Masoor Dal with Amada
    • White mixture of Chunka Dahi Pakhala Bhaat, cooked rice soaked in water and curd, in a blue rimmed pot. Slices of lemon, curry leaves, fried cumin and chilies seen on the surface. Bowl of sliced yellow mangoes and fried brinjal slices in a blue pottery pan with handles on the right, a mustard yellow napkin with white fletches on the left and bottom of the pot.
      Chunka Dahi Pakhala/Odia Seasoned Fermented Rice
    • Pale yellow round slices of manga inji pickle in a glass jar. Bits of green chilies and black mustard seeds on top. An yellow, blue, white and red striped napkin to the left and front, all on a grey wooden board
      Manga Inji Pickle/ Mango Ginger/ Amba Haldi Pickle

    Some More Pickle and Thogaiyal Recipes

    • Gajar Gobi Shalgam Achar with Turmeric, orange hued pickle in a tall glass jar with slices of vegetables showing through. A green, blue, yellow, red, white striped napkin at the back, all on a dull green background
      Gajar Gobi Shalgam Achar with Fresh Haldi Root
    • Glass jar heaped with reddish brown raw mango thokku, a pickle like relish. On a brown background with a white and green checked napkin to the right
      Raw Mango Thokku - Spicy Mango Relish
    • Peerkangai Thogaiyal - Turai Ridge Gourd Chutney
    • A white bowl with mustard orange coloured chutney tempered with cumin and chili, tomato peanut orange peel chutney Andhra Style
      Tomato Peanut Orange Peel Chutney Andhra Style- with Turmeric
    Mango Ginger Peppercorn Pickle in a tall glass jar with round slices of the mango ginger showing along with dark hued peppercorns. Pale green and white napkin to the left of the image, and all on a beige background

    Mango Ginger Green Peppercorn Pickle with Lemon and Chili

    Sujata Shukla
    Easy no cook pickle with slices of fresh mango ginger/amada/ amba haldi in lemon juice, with fresh green peppercorn, lemon and chili slices. Tangy delicious accompaniment to dal, khichidi, curd rice.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 2 mins
    Total Time 22 mins
    Course condiments, pickle
    Cuisine Indian, south indian, Tamilian
    Servings 12 servings
    Calories 18 kcal

    Ingredients
      

    For Mango Ginger Green Peppercorn Pickle

    • 150 gms Mango Ginger 200 gms when peeled and sliced give 150-170 gms (1¼ - 1½ cups)
    • 150 gms Lemons about 4-6 medium Indian lemons
    • 50 gms Green peppercorn (on stalks) 4-6 stalks of peppercorn - fresh or in brine
    • 4 Green chili
    • 5 gms Rock salt about 1 teaspoon (or to your taste)

    Tempering (Optional)

    • 10 gms Gingelly oil about 2 teaspoons of til oil/ sesame oil or any mild vegetable oil like sunflower oil
    • 3 gms Mustard seeds about 1 teaspoon of black mustard seeds/rai

    Instructions
     

    • The write up to this recipe has further information on ingredients and substitutions which can help in making this pickle.
      Quantities specified in Ingredients are approximate, as explained in the write up post.

    Preparation

    • Wash and dry the fresh mango ginger roots with a clean kitchen towel. Peel, after cutting away the nodes on the sides. (Some of the nodes/protrusions may be too small to peel). See the write up to this recipe for more on preparing the mango ginger.
      If you wash the peeled mango ginger to remove any brown spots or bits of peel remaining, ensure you dry them really well with a kitchen towel. We don't want any moisture in the pickle as that would affect its shelf life.
      Slice the mango ginger into thin round slices, keeping the thickness uniform.
    • Split 2-4 green chilies vertically and then into smaller inch long slices for convenient serving. The number of chilies used depend on your 'heat' appetite.
      Squeeze the juice of 2-3 lemons till you get about 60 gms/ ¼ cup of lemon juice. Squeeze some of the juice from the remaining lemons without draining them completely. Slice these lemons into chunks, with some juice still in them.
      Wash and thoroughly pat dry the fresh green peppercorn.

    To Make Mango Ginger Green Pepper Pickle

    • To a clean dry jar, add the slices of mango ginger, stalks of green peppercorn, lemon and chili slices. Shake the jar so that the ingredients mix well.
      Add a little salt to the lemon juice, stir well. Taste and add a little more if required.
      Pour the lemon juice over the mango ginger and other ingredients.
      Cover with a lid and again shake well.

    Tempering (Optional)

    • Heat gingelly oil (nalla ennai/ til oil/ Indian sesame oil) in a small pan or tadka ladle/ tempering ladle. If not using gingelly oil, any vegetable oil with a mild flavour such as sunflower oil, may be used. Mustard or coconut oil would give a very different flavour profile to the pickle.
      Add mustard seeds and after they crackle, pour the tempering over the mango ginger pickle. Cover and set the jar aside for about an hour or two and then place in the fridge.
      The mango ginger green peppercorn pickle is best eaten after a day from preparation, as the flavours come together and balance in this time.
    • The mango ginger green peppercorn pickle stays fresh if refrigerated and if no moisture is allowed to enter the jar, for at least a week or two. Using a clean dry spoon to remove the contents helps. The pickle makes a delicious accompaniment to a variety of dishes such as curd rice, dal, rasam or khichidi.

    Notes

    1. The write up to this recipe has further information on ingredients and substitutions which can help in making this pickle.
    2. Quantities specified in Ingredients are approximate, as explained in the write up post.

    Nutrition

    Serving: 2tablespoonsCalories: 18kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 318mgPotassium: 19mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 8mgCalcium: 4mgIron: 1mg
    Keyword Amada Pickle, Green Pepper, Green Pepper Mango Ginger, Mango Ginger, Mango Ginger Pickle
    Tried this recipe?Let us know how it was!

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      Puliyodharai /Tamarind Spice Rice from Pulikachal

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