| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 7g | 1g | 12g |
| sugars | fibre | protein | salt |
| 10g | 1g | 1g | 1.3g |
Why do I adore the recipe for Asafoetida and Ginger Pickles? For starters, it combines two of my absolute favorites—fruit and bold, aromatic spices. Growing up in Texas, my palate was always tingling with the vibrant flavors of Tex-Mex cooking. However, these pickles take me on a culinary journey that’s vastly different yet equally explosive in flavor. This dish is a harmonious medley of sweet, tangy, and spicy, which at first glance might remind one of a classic Southern relish but trust me, the nuances in this recipe are unique and unmatched.
Unveiling the Health Benefits
One of the reasons I frequently make Asafoetida and Ginger Pickles is because it’s not just about tantalizing your taste buds; it’s a mini powerhouse of health benefits. Mangoes are brimming with vitamins A and C, which are perfect for boosting immunity and improving skin health. Ginger, with its anti-inflammatory properties, complements the sweetness of the mangoes, making every spoonful not just delectable but also healthful.
Asafoetida, or “hing” as it’s often referred to in Indian cooking, is known for its digestive benefits. And let’s not forget turmeric, another vital ingredient, which brings its professed anti-inflammatory and antioxidant properties into the mix. Each bite offers a delightful burst of flavor while contributing positively to your health.
The Perfect Pairing
One of the standout features of this recipe is its versatility. Asafoetida and Ginger Pickles can easily complement a range of dishes. Whether you’re pairing it with rice, adding it to a sandwich, or serving it alongside grilled meats, it enhances the overall flavor profile of the meal. If you’re a fan of traditional Southern recipes, this pairs exceptionally well with oven-fried chicken or Tex-Mex tacos, adding a zesty kick that’s hard to resist.
This recipe reminds me a lot of the Southern chow-chow, but the intricate layering of spices brings an exotic twist that sets it apart. It also works beautifully as a refreshing counterpart to heavy, rich dishes such as barbecued ribs or creamy casseroles.
Another reason I love this recipe is its adaptability. You can tweak the level of spice to your liking by adjusting the red chili powder. For those who prefer milder pickles, a dash will suffice, but if you’re like me and enjoy a bit of heat, feel free to be generous.
For those interested in exploring similar recipes, consider checking out options for traditional pickled vegetables or more complex global pickle recipes. These will offer more avenues to broaden your preserving skills and introduce more diverse flavors to your kitchen.
In conclusion, Asafoetida and Ginger Pickles are a vibrant and flavorful addition to any table, bringing together the sweetness of mangoes with a symphony of spices that promise to excite your palate and bolster your health.
What You’ll Need
- 6 ripe mangoes (medium-sized)
- 1/2 cup grated fresh ginger
- 1 tablespoon asafoetida powder
- 1 cup white vinegar
- 1/2 cup sugar
- 2 tablespoons salt
- 1 tablespoon mustard seeds
- 1 tablespoon fenugreek seeds
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional, for spice)
- 1/4 cup vegetable oil
Method
Step One
Peel the ripe mangoes and cut them into small, bite-sized pieces. Place the cut mangoes into a large mixing bowl.
Step Two
In a small bowl, mix the grated fresh ginger, asafoetida powder, turmeric powder, red chili powder (if using), and salt. Ensure the mixture is well-combined.
Step Three
In a large pan, heat the vegetable oil over medium heat. Once hot, add the mustard seeds and fenugreek seeds. Sauté until the seeds start to pop and release their aroma.
Step Four
Add the mixture of ginger and spices to the pan. Stir continuously for about 2 minutes to allow the spices to blend well with the oil.
Step Five
Pour in the white vinegar and add the sugar. Stir until the sugar dissolves completely. Continue cooking the mixture on medium heat for another 2-3 minutes.
Step Six
Add the mango pieces to the pan, making sure they are coated evenly with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the mangoes begin to soften.
Step Seven
Once the mangoes have softened, remove the pan from heat and let the mixture cool to room temperature.
Step Eight
Transfer the cooled mango pickle into sterilized jars. Seal tightly and store in a cool, dry place. The pickle can be consumed immediately, but allowing it to sit for a few days will enhance the flavors.
Enjoy!
Serve the Asafoetida and Ginger Pickles as a tangy and spicy accompaniment to your favorite meals.
