Mamidi allam (aam adrak, mango ginger)

Mamidi allam pieces in lemon juice

Mango ginger is a plant closely related to turmeric. The rhizomes look very similar to turmeric, but have a raw mango taste. They are pale yellow inside with lighter colour outside. The flavor is predominantly ginger with a delightful faint aroma and taste of mango. It is used in making chutneys and pickles in south India.  Mamidi allam called manga inji in Tamilnadu and aam adrak in north India.

Ingredients:

       ·        ½ cup mango ginger cleaned, peeled and cut into thin long pieces

       ·        5 or 6 green chilis cut into thin long pieces

       ·        ½ cup lemon juice

       ·        Salt to taste

       ·        1 or ½ tsp chili powder

       ·        2 tsp roasted methimustard powder (optional)*

Directions:

       1.     Mix all the ingredients.

       2.     Let the mixture sit for half a day.

       3.     Can be kept in a refrigerator for a month.

Variations:

Plain ginger or tender carrots also taste nice this way.
 

I normally keep some amount of roasted methi mustard powder in a bottle and use it in most of the chutneys. It saves some time in making the chutneys and also we can reduce the oil consumption.