Mango Ginger (Mango is ‘Mangai’ and Ginger is ‘Inji’ in Tamil) is a family of ginger or turmeric. The botanical name for this is curcuma amada. This is available in certain seasons only. This looks like normal ginger but it smells like raw mango. Some call it as white ginger. This has the best medicinal value and is very good for digestion.
Mango Ginger pickle can be prepared with very less oil in short time. Other than pickle, we can use this in Upma, Lemon Rice, Curd Rice, Chutneys and so on. The pickle is very tasty and the nice flavour is liked by most of the people. The pickle can be consumed after 4 to 5 hours of preparation.
Cooking time: 10 minutes
- Mangai Inji – 100 gm
- Green chilli – 4 no
- Lemon – 4 no
- Salt – as per taste
- For seasoning
- Mustard – ½ tea spoon
- Asafetida – pinch
- Curry leaves – few
- Sesame/any oil – ½ tea spoon
- Wash, scrub the skin of mangai inji; wash again and cut into round slices.
- Wash, cut green chilli into pieces (if you eat hotter, cut into small pieces); squeeze lemon and take out the juice.
- Put all together in a bowl, add salt and mix; do the seasoning and mix; you can use it after 4 to 5 hours as mangai inji pieces need time to absorb salt and lemon juice.
- You can keep this in fridge for one week minimum and without refrigeration for 2 to 3 days; toss the pickle one or two times daily.
- The left over juice remaining in the bowl, can also be added in buttermilk or curd rice to give a nice flavour to it.
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