Maa Inji Pickle Recipe | Mango Ginger Pickle Recipe
Mango Ginger Pickle - Maa Inji Pickle Recipe, a spicy delicious pickle made with maa inji also known as mango ginger. Mango ginger is a plant from the ginger family. The rhizome is similar to common ginger but doesn't have the pungent flavour instead it has raw mango flavour. In this recipe post, I have shared three recipes to make pickle using mango ginger (maa inji). Instant mango ginger pickle, no cook mango ginger pickle and zero oil mango ginger pickle, learn how to make this delicious pickle with step by step pictures and video.
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Servings: 250 grams
Calories: 1kcal
Ingredients
Instant Mango Ginger Pickle Recipe
- 250 grams Maa Inji | Mango Ginger
- 1 tsp Turmeric Powder
- 1 tbsp Salt
- 3 tbsp Gingelly Oil
- 2 tbsp Kashmiri Chilli Powder
- ¼ cup Vinegar or Lemon Juice
For Pickle Spice
- 1 tsp Fenugreek Seeds
- 2 tsp Mustard seed
For Tempering
- ¼ Cup Gingelly Oil
- 1 tsp Mustard Seeds
- ½ tsp Fenugreek Seeds
- 2 Dry Red Chillies
- 2 Sprig Curry leaves
- ¼ tsp Asafoetida
No Cook Spicy Mango Ginger Pickle Recipe
- 250 grams Maa Inji | Mango Ginger
- 1 tbsp Salt
- 4 tbsp Lemon Juice
For Tempering
- 3 tbsp Gingelly Oil
- 1 tso Mustard Seeds
- ¼ tsp Fenugreek Seeds
- ¼ tsp Asafoetida
- 1 sprig Curry leaves
- 1 tbsp Kashmiri Chilli Powder
- 1 tsp Turmeric Powder
Zero Oil Mango Ginger Pickle Recipe
- 250 grams Maa Inji | Mango Ginger
- 1 tbsp Salt
- ½ cup Lemon Juice
- 10 Green Chillies chopped
Instructions
How to Make Instant Mango Ginger Pickle Recipe
- Wash, peel and chop mango ginger finely. Set aside.
- Dry roast mustard and fenugreek seeds in a dry pan. Take it in a blender and powder till fine. Set aside.
- Heat 3 tbsp oil in a pan. Add in mango ginger and saute for 4 to 5minutes. Add in salt and turmeric powder and mix well. Cover and cook on low heat for 5 minutes till the mango ginger is tender.
- Now the mango ginger must be cooked. Add in chilli powder, roasted mustard fenugreek powder, salt and mix well. Add in vinegar and mix well.
- Make tempering. Heat oil, add mustard, fenugreek seeds, dry red chilli, curry leaves and asafoetida. Let them sizzle for 1 minute. Pour this tempering over the pickle and mix well. Allow this to cool and store in a clean dry jar.
How to Make Spicy No Cook Mango Ginger Pickle Recipe
- Wash, peel and slice maa inji. Take it in a bowl. Add in salt and lemon juice. Mix well and 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.
- Add the cooled oil over it and mix well. Transfer this to a clean jar and let it steep for one or two day. Store it in fridge.
How to make Zero Oil Mango Ginger Pickle Recipe
- Wash, peel and slice maa inji. Set aside.
- Take it in a bowl. Add in salt, chillies and lemon juice. Mix well and set aside. Transfer this to a clean jar and let it steep for one or two day. Store it in fridge.
Video
Notes
-
- Mango ginger has dirt and mud between their rhizomes. So clean it really well before using.
- Kashmiri chilli powder adds colour to the pickle without being too spicy.
- You can add peeled garlic in the first version of pickle for more flavour.
- Oil and salt acts as preservation in the pickle so be generous with them.
- Store pickle in clean dry glass jar.
Storage
The pickle can be stored it in fridge for upto a month. 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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