Mango- ginger pickle - manga inji pickle - alma-haldi - mamidallam pickle - Curcuma Amada Pickle

I have tasted this pickle at my cousin's place. Immediately I asked my mum whether we will get manga inji is it season now. She said yes. Without hesitation I asked to buy it next time when she goes out. She brought it. It is very simple pickle recipe. If you are a pickle person you must try it out.
Mango ginger – 500 grams
Lemon Juice – 1/2 cup

Red chilli powder – 2 teaspoon (adjust to your spice level)
Mustard seeds - 1.5 teaspoon
Salt – to taste

Jaggery - 1/2 teaspoon (Optional)
Oil - 1/4 cup
Dry roast and grind to powder
asafetida - 2 teaspoons ( I have used hard one. you can use powder)
Mustard seeds – 1 tablespoon

Fenugreek seeds - 1/2 teaspoon

Wash the mango ginger/manga inji. Scrap off skin and slice it into small pieces. Wash it well again. Dry roast Mustard, Asafatedia and fenugreek seeds (under dry roast section). And grind to powder.
Take a big bowl and add lemon Juice and salt (just for juice) and add washed manga inji. Let it marinate for 4-6 hours (I left it for overnight)
Heat pan / kada. Add 1/4 cup oil. Add mustard seeds. Let it pop. Add manga inji without juice. Fry for 1 min. Add Lemon juice, Red chilli powder and grinded powder. Mix well. Fry for another 3-4 mins. Add Jaggery and fry till Jaggery melts. Mix well.
Store it in air tight container and enjoy