07 September, 2013

Aam Adrak (Mango Ginger) Relish

Fresh Pickle at it's best!

This particular relish, made with Mango Ginger, or Curcuma Amada (see here for more on types of Ginger) is interestingly made in many parts of India in almost exactly the same way. 

Although it is a type of ginger, it tastes more like raw mango, hence the name. It is, in fact, more closely related to it's other rhizome cousin, the Turmeric, and also known as "White" or "Mango" Turmeric in some Indian dialects.

Whenever there's anything this common in all our respective households, I cannot help marking it with a mental asterisk.

Because our culinary profile at home can best be described as a gentle bifurcation of North and South Indian cuisines.

For example, on  a random day, we might have Annam, Sambar, Pachadi, Koora, Perugu (Rice, Sambar, Chutney, Vegetable and Curds) for lunch, which is South Indian, and then Dal, Roti, Sabzi, Salad, Chaas (Lentils, Flatbread, Salad, Buttermilk) for dinner, which is North Indian. 

Then come the permutations and combinations. (We're not even remotely talking about combinations like Dosa with Fruit Salad here, that a certain individual once had . Not at all!)  I mean the permutations like Roti with Pachadi, or Subzi with Annam - which are cross-overs of a more natural kind. 

All these, besides of course, the totally new incorporations, like millets, new types of vegetables etc, which are joining an ever-increasing list of interesting, delicious and 'healthy' options to try and incorporate in our daily diet.

And, although there is some blending on the periphery, I, at least, am aware of the recipe source.  
I'm not so sure Y1 and Y2 are.  For this reason, I've lately started adding in a recipe source other than when I have a published reference to cite.

This is one dish that blends in seamlessly into the Annam-Pappu as well as the Dal-Roti, and for that matter, even the Thai, Chinese and what-have-you's.

Recipe Source:  Mom, Dad, MIL.

And without further ado, let's see what makes it so special -

Wash and scrape the mango ginger.
 Slice into julienne, as thick or thin as desired.

Slice or chop the green chilles (one or two).  I use the chopping jar of my hand-blender. It is super efficient at the job - that below is just one single green chilly that's been minced so fine. My hands are saved the spicy coating. If you like to bite on green chilly pieces (as I sometimes do), then chop larger pieces, or slice lengthwise, rather than mince.

 Add it to the julienned mango ginger.

Slice a lemon.  Or two. (The excess juice from the relish makes a great flavoured, tangy addition to gravies or as a dressing in salads! So use more if that's needed!)
 Add the juice to the ginger-chilly mix. It's always helpful to filter out the seeds.
 Add in the salt. Mix well.

 And it's done!  Keeps well in the fridge for several days - though it won't last that long for sure!

Great with just about anything!


  1. In never heard of mango ginger before, but this looks really tasty, thanks for sharing.

    1. It's not very commonly known, and often needs to be sought out. I have to specifically ask a couple of times from my local vendor who will then reveal a small collection of offbeat stuff (under a layer of gunny sack)including this (seasonal) mango ginger. People who buy it thinking that it's regular ginger might get a rude shock because it's not like the usual ginger at all. (Who'd gladly have raw-mango chai instead of ginger tea?!) It's best used fresh. Also good in some dals. Well worth a search!

  2. I like your choice of simple easy to prepare with great results recipes.

    1. Thanks, Maya! :) I'm partial to those kind! :) Most of what nature created is so perfect by itself. When fresh and seasonal, pretty much good to eat right away!

  3. Though I've never used mango ginger, I looooooove mango ginger pickle. One of my absolute favorites.
    Your relish is making my mouth water. *slurrrrp*

    1. Thanks, Susmitha! :) Do try the relish! Equally good with fresh turmeric rhizomes! :) What kind of pickle did you mean, is it like achaar? Never knew about it. :)

  4. Have made this recipe a few times now , thanks very much for sharing . Have lots planted so I can have it often .

    1. Thank you Michael. Wow, good to know that you've plenty growing. I've only grown it in a pot, once. :) But it's easily available in the market here (though seasonal).



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