Mangai Inji Pickle Recipe- Instant Mango Ginger Pickle
Here is a simple and quick and mouthwatering recipe of a pickle which is made from Mango Ginger. Mango Ginger is a unique spice which is a root, it resembles ginger but imparts fresh mango flavor.
Mango Ginger is a unique spice which resembles the ginger but imparts fresh mango flavor. IT is actually related to turmeric. It is very healthy and used for curing cough, diarrhea, fever etc. Today’s recipe is about a simple pickle called ‘Mangai Inji’. Mango Ginger is combined with chili powder, turmeric and salt. The taste is further enhanced after we temper with sesame oil and mustard.
Mango ginger belongs to ginger family. Manga Inji has the zing taste of ginger and a slight sourness & smell of raw mango. There are a varieties of ways in which ma inji pickle is made. The one in this post is from Tamil Nadu.
Manga Inji has a lot of health benefits and since I make my kid also to eat, I do not make it very spicy. The spice quantity mentioned is medium spice. Adding lemon to this gives a good taste and it can be omitted also. Tempering of mustard enhances the taste. Some of them ignore it as well.
This pickle need not be marinated but it would taste good after a day. Hence I would consume only after a day. Once the pickle is mixed, refrigerate. I have not tried to keep them outside and I am sure it has a short shelf life if we keep it outside. In refrigerator I have kept up to a week and its tastes fresh.
If you like this recipe, you can also try other Pickle recipes such as
- 200 grams Mango ginger (Manga Inji)
- 1 tablespoon Sesame (Gingelly) Oil
- 1 teaspoon Mustard seeds
- 2 teaspoons Red Chilli powder
- Salt , to taste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Lemon juice
- Asafoetida (hing) , a generous pinch
How to make Mangai Inji Pickle Recipe- Instant Mango Ginger Pickle
To begin making the Manga Inji Recipe, soak the Mangai Inji (mango ginger) in water for 15 minutes. Clean the impurities well.
Peel the skin of the manga inji and slice into thin round pieces. Add chili powder, turmeric, salt to the Maa Inji and mix well.
Take a pan, add sesame oil and once it is hot, add the hing powder. Add mustard and let it splutter.
Once the mustard splutters mix it with the sliced Manga inji mix. Add the lemon juice.