Mangai Inji Recipe (Mango Ginger Pickle)
Mustard & turmeric marinated Mango ginger
Mango Ginger is a unique spice which resembles the ginger but imparts fresh mango flavor. 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. Ma Inji has the zing taste from ginger and a slight sourness & smell from raw mango. There are a varieties of ways in which ma inji pickle is made. The one in this post is from Tamil Nadu.
Ma 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. Temper 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 shorted shelf life if we keep it outside. In refrigerator I have kept up to a week and its tastes fresh.
Serve Mangai Inji along with Curd Rice for a comfort weekday lunch or dinner.
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 Recipe (Mango Ginger Pickle)
To begin making the Manga Inji Recipe, soak the Mangai Inji (mango ginger) in water for 15 minutes. Clean the impurities.
Peel the skin 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.
Mix it with the sliced maa inji mix. Add the lemon juice.
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.