This is watery pickle which goes perfectly with curd rice. Fresh pepper corn sprigs and mango ginger are available during season and my granny or mom grabs them at every possible chance to make this mouth watering pickle. Unlike most pickles of India that betters on ageing for months, these are eaten fresh say within 15 days or so; the pickle contains water and the crunch of them is lost in time which could be the reason.
1. Mango ginger – 1 cup chopped
2. Fresh pepper corn sprigs – 4
3. Gingelly oil – 1 tbsp
4. Mustard seeds – 1 tsp
5. Chili powder – 1 tbsp
6. Salt – 3/4 tbsp
7. Fenugreek powder – 1 tsp
8. Turmeric powder – 1 tsp
9. Lemon – 1
Step 1: Peel and chop the mango ginger into 1/2 ” pieces.
Step 2: Break the pepper spring into small ones with each containing not more than 10 pepper corns.
Step 3: Heat a cup of water and keep it ready.
Step 4: Now heat gingelly oil in a pan, splutter mustard seeds and switch off the stove.
Step 5: Immediately before the heat subsides, add to it the chili powder, turmeric powder, fenugreek powder and salt.
Step 6: When the spices foams up fully, add the hot water and add in the mango ginger & pepper. Squeeze in lemon juice.
Step 7: Mix well and store in air tight container after cooling down.
Step 8: Serve with curd rice.
* Store in refrigerator if using for more than 2 days.