I asked hubby to get some ginger from the supermart. When he handed me the baggie i saw that he bought this mango ginger instead of normal ginger. I was not at all worried, because i wanted to make this pickle and share it in my blog for so long. I called my mom and asked for the recipe and she gave me two kinds of recipe. One with oil and other without oil. Will be sharing a no oil version soon..
Spicy Mango Thokku
Punjabi Raw Mango Pickle
Sweet Mango Pickle
Andhra Mango Pickle
Instant Mango Pickle
Dried Mango Pickle
Cooking Time : 2 mins
Makes 250 grams
Maa Inji / Mango Ginger – 250 grams
Salt to taste
Lemon Juice – 3 to 4 tblspn
For Spicy Oil:
Oil – 2 tblspn
Mustard Seeds / Kaduku – 1 tsp
Fenugreek Seeds / Vendayam / methi – 1/4 tsp
Asafoetida / Hing / Kaya Podi – 1/4 tsp
Curry leaves a sprig
Chilli Powder – 1 tblspn
Turmeric Powder / Manjal Podi – 1 tsp
Wash, peel and slice maa inji. Set aside.
Now take oil in a pan, add in mustard, fenugreek, asafoetida, curry leaves and mix well.
Add in chilli powder and turmeric powder and turn off the heat. Mix well and let it cool.
Take it in a bowl. Add in salt and lemon juice. Mix well and set aside.
1) This pickle can be had instantly. But pickling it for one or two day before serving makes it taste better.
2)This can be stored it in fridge for over 3 to 4 weeks.
3)Always use clean dry jar and spoon when handling.
HERE IS A QUICK VIDEO:
|These are fresh maa inji / mango ginger|
|ash them really well|
|use a spoon to scrape the skin|
|now it is peeled|
|peel all of them|
|take it in a bowl..now it is ready to make pickle|
|take your ingredients|
|First lets make the spicy masala..heat oil in a pan|
|crackle in mustard and fenugreek seeds|
|add curry leaves|
|add in asfoetida|
|now add in chilli powder and turmeric powder and turn the heat off|
|spicy oil..set aside to cool|
|take your maa inji|
|add in salt|
|pour the oil|
|squeeze in some lemon juice|
|pour this in a clean container|
|cover it and let it sit for one or two day|