How long does it take to make Mangai Inji Pickle Recipe- Instant Mango Ginger Pickle?

The total time to make Mangai Inji Pickle Recipe- Instant Mango Ginger Pickle is 20 minutes. Preparation takes 15 minutes and cooking takes 5 minutes.

What type of cuisine is Mangai Inji Pickle Recipe- Instant Mango Ginger Pickle?

Mangai Inji Pickle Recipe- Instant Mango Ginger Pickle is a South Indian Recipes dish from the Indian Pickles & Achar Recipes category.

Mangai Inji Pickle Recipe- Instant Mango Ginger Pickle

Name: Mangai Inji Pickle Recipe- Instant Mango Ginger Pickle
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 10
Cuisine: South Indian Recipes
Ingredients: 200 grams Mango ginger (Manga Inji); 1 tablespoon Sesame (Gingelly) Oil; 1 teaspoon Mustard seeds (Rai/ Kadugu); 2 teaspoons Red Chilli powder; Salt to taste; 1/2 teaspoon Turmeric powder (Haldi); 1 tablespoon Lemon juice; Asafoetida (hing) a generous pinch

Neeru Srikanth

March 1, 2019

7975 Ratings

Mangai Inji Pickle Recipe- Instant Mango Ginger Pickle - Recipe image with step-by-step cooking instructions

Time:Prep: 15 M|Cook: 5 M|Total: 20 M

Makes:10 Servings

Meal:Side Dish

Cuisine:South Indian Recipes

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.

Serve Mangai Inji along with Curd Rice or Chettinad Takkali Sadam and papad for a comforting weekday lunch or dinner.

If you like this recipe, you can also try other Pickle recipes such as

Serve Mangai Inji along with Curd Rice or Chettinad Takkali Sadam and papad for a comforting weekday lunch or dinner.

If you like this recipe, you can also try other Pickle recipes such as

Ingredients

200 grams Mango ginger (Manga Inji)

1 tablespoon Sesame (Gingelly) Oil

1 teaspoon Mustard seeds (Rai/ Kadugu)

2 teaspoons Red Chilli powder

Salt, to taste

1/2 teaspoon Turmeric powder (Haldi)

1 tablespoon Lemon juice

Asafoetida (hing), a generous pinch

Instructions for 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.

Serve Mangai Inji along with Curd Rice or Chettinad Takkali Sadam and papad for a comforting weekday lunch or dinner.

Recipe Tags

Side Dish Recipes,Mango Recipes,Ginger Recipes

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