This Mango Ginger Pickle is a simple and easy pickle recipe. Mango Ginger also called as Maa inji in Tamil. Whenever needed, toss in some pickle powder, season it..that's it, you all set to go this zingy dish.
If you are coming across the name Mango ginger for the first time, you might have astonished by its relevancy. The connection between mango and ginger? this is a root vegetable, resembles ginger in shape and has a flavor of mango. It perfectly mingles with lemon and garlic, to transform into an exotic pickle.
Maa Inji is very rarely visible to my eyes here in our stores. So while returning back from India, huge bags of maa inji was also traveling with me. My mom did all the painful work of peeling and chopping this root. Added lemon juice and salt. Afraid of adding garlic, as it may pull the security officers in the luggage section. So I added chopped garlic, once I reached here and stored it in the refrigerator.
I take them out in batches and make pickles, which can last longer up to 10 days in the room temperature. This way I can stock longer.
How to make mango ginger pickle
1. Peel the skin of mango ginger, and chop them finely. Add lemon juice, chopped garlic, and salt. Keep aside for a day by stirring them occasionally. The next day transfers them to an airtight container and store in the refrigerator. Whenever needed take them out in batches for making pickles.
2. Heat oil in the pan, add mustard seeds and allow them to crackle.
3. Add a batch of mango ginger along with proportioned lemon juice.
4. Add pickle powder and saute for a couple of minutes. Turn off the heat and transfer again to the airtight container. If you feel, you need the more sour taste, then add vinegar or lemon juice.
Store them in a narrow-mouthed jar. Serve along with rice. Serving with sambar rice would be the best option.
Mango Ginger Pickle
- 250 grams mango ginger / maa inji -peeled and finely chopped
- 1/4 cup garlic
- 8 lemon
- 4 tbsp salt or as required
- 1/4 cup sesame oil
- 2 tsp black mustard seeds
- 4 tbsp pickle powder or as required
- In a mixing bowl, add chopped mango ginger, garlic, lemon juice, and salt. Keep aside for a day by stirring them occasionally.
- In the next day, over medium heat, place a pan. Aadd mustard seeds and allow them to crackle.
- Add mango ginger mixture and pickle powder. And saute for 2 minutes.
- Remove from the heat and allow it to cool to the room temperature.
- Store them in a narrow-mouthed jar. Serve along with rice.
Tips and Variations:
1. Small bite-sized pieces of lemon can also be added while processing the mango ginger.
2. Add green chilies for a flavorful variation.
3. Avoid garlic, if you do not prefer them.