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Maa Inji Pickle

Maa Inji Pickle
Maa Inji Pickle
Mango Ginger is a unique spice which resembles the ginger but imparts fresh mango flavor. It is very healthy and used for curing cough, diarrhea, fever etc. Today’s recipe is about a simple pickle called “Maa Inji Pickle”. Mango Ginger is combined with chili powder, turmeric and salt. The taste is further enhanced after we temper with sesame oil and mustard.

Mango ginger(Ma Inji) belongs to ginger family. Ma Inji has the zing taste from ginger and a slight sourness & smell from raw mango. There are a varieties of ways in which ma inji pickle is made. The one in this post is from Tamilnadu.
Ma Inji has a lot of health benefits and since I make my kid also to eat, I do not make it very spicy. The spice quantity mentioned is medium spice. Adding lemon to this gives a good taste and it can be omitted also. Temper of mustard enhances the taste. Some of them ignore it as well.
Maa Inji Pickle

This pickle need not be marinated but it would taste good after a day. Hence I would consume only after a day.  Once the pickle is mixed, refrigerate. I have not tried to keep them outside and I am sure it has a shorted shelf life if we keep it outside. In refrigerator I have kept up to a week and its tastes fresh.
Available in South of India in many places.
Availability in Singapore : Mustafa (seasonal)

Check out other less oil pickles

Turmeric Ginger Chili Pickle

Lime Leaves Pickle (VepilaKatti)


Maa Inji Pickle

Maa Inji / Mango Ginger Pickle

Preparation time : 15 mins | Cooking time : 2 mins

Ingredients
Mango Ginger /Maa inji – 200 gms
Sesame Oil – 1 tblsp
Mustard – 1 tsp
Chili Powder – 2 tsps
Turmeric –1/2tsp
Salt to taste
Lemon Juice – 20 ml
Hing Powder – a generous pinch

Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 237 ml

Preparation
1.       Soak the Maa Inji in water for 15 minutes. Clean the impurities.
2.       Peel the skin and slice into thin round pieces.
3.       Add chili powder, turmeric, salt to the Maa Inji and mix well.
4.       Take a pan and add sesame oil, once it is hot , add hing powder.
5.       Add mustard and let it splutter.
6.       Mix it with the sliced maa inji mix.
7.       Add the lemon juice.

Serve as a pickle to curd rice




Notes

è The chili powder mentioned in the ingredients are for medium spice levels.

è Lemon juice can be adjusted as per the taste.