Maa Inji Pickle Recipe

Ingredients for Mango Ginger Pickle Recipe

• Maa Inji / Mango Ginger - 250 grams
• Salt to taste
• Lemon Juice - 3 to 4 tbsp

For Spicy Oil:

• Oil - 2 tbsp
• Mustard Seeds / Kaduku - 1 tsp
• Fenugreek Seeds / Vendayam / methi - ¼ tsp
• Asafoetida / Hing / Kaya Podi - ¼ tsp
• Curry leaves a sprig
• Chilli Powder - 1 tbsp
• Turmeric Powder / Manjal Podi - 1 tsp

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

How to Make Spicy Mango Ginger Pickle Recipe

1. Wash, peel and slice maa inji. Set aside.
2. Now take oil in a pan, add in mustard, fenugreek, asafoetida, curry leaves and mix well.
3. Add in chilli powder and turmeric powder and turn off the heat. Mix well and let it cool.
4. Take it in a bowl. Add in salt and lemon juice. Mix well and set aside.
5. Add the cooled oil over it and mix well.
6. Transfer this to a clean jar and let it steep for one or two day.
7. Store it in fridge.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Maa Inji Pickle Recipe | Mango Ginger Pickle Recipe

Spicy Maa Inji Pickle Recipe with step by step pictures. This is a simple and mouthwatering recipe of a pickle which is made from Mango Ginger.

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 17 minutes minutes

Servings: 250 grams

Calories: 1kcal

Ingredients

• ▢ 250 grams Maa Inji / Mango Ginger
• ▢ Salt to taste
• ▢ 3 to 4 tbsp Lemon Juice
• ▢ For Spicy Oil:
• ▢ 2 tbsp Oil
• ▢ 1 tsp Mustard Seeds / Kaduku
• ▢ ¼ tsp Fenugreek Seeds / Vendayam / methi
• ▢ ¼ tsp Asafoetida / Hing / Kaya Podi
• ▢ Curry leaves a sprig
• ▢ 1 tbsp Chilli Powder
• ▢ 1 tsp Turmeric Powder / Manjal Podi - 1 tsp

Instructions

• ▢
  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.

Video

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.

Nutrition

Serving: 1g | Calories: 1kcal | Carbohydrates: 0.03g | Protein: 0.005g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 0.1mg | Iron: 0.01mg

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Version 1: Spicy Mango Ginger Pickle Recipe