Mango ginger, with its pale yellow rhizomes and a delicate aroma reminiscent of raw mango, has a uniquely refreshing, mildly spicy taste that lingers on the palate. As a child, I enjoyed its distinct flavor, but finding it in North India has always been a challenge. Once, at a fair showcasing tribal and forest foods, I spotted it but was heartbroken to learn it wasn’t for sale—only after much pleading did I manage to secure a single piece. Determined, I planted it in my garden and was rewarded with a modest harvest for a couple of years, until an unfortunate incident—my gardener, unaware of its value, discarded the entire crop. For years, I searched in vain, until last month, when I stumbled upon some in a South Indian shop. Without hesitation, I bought enough to share with my siblings in Singapore and pickled it immediately. The first taste was pure joy—the vibrant, tangy warmth instantly lifting my mood, reminding me of why I had longed for it so much.

Ingredients
1/2 kg mango ginger
4 green chillies
Juice from 150 gms limes
Unrefined salt
1/8 tsp asafoetida (hing, perunkayam)
1/2 tsp mustard seeds (sarson, kadugu)
Method
Wash and dry the mango ginger
Scrape the skin
Cut into tiny pieces
Add 1 tbsp salt for each cup of mango ginger pieces
Cut the green chillies fine and add to the chopped mango ginger
Set aside
Heat a pan and add mustard seeds
When they begin to splutter, remove from heat and add asafoetida
Add the mango ginger
Add the lime juice
Mix well
Cool completely and transfer to an airtight jar
Refrigerate
Enjoy!
This pickle should last for 3-4 weeks