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.
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 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!)
Great with just about anything!