Spicy Maa Inji Pickle Recipe - Mango Ginger Pickle Recipe

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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..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 15 mins
Cooking Time : 2 mins
Makes 250 grams

Ingredients:

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

Method:

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.

Add the cooled oil over it and mix well.

Trasnfer this to a clean jar and let it steep for one or two day.

Store it in fridge.

Notes:

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.

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