Maa inji pickle | Mango ginger pickle-How to make-Step by step photos &Video


Instant mango ginger pickle


Cuisine Style: Tamil Nadu, South India | Cooking Time: 15 minutes | To Serve: 10 | Take with: Rice, roti, Idli, dosa, uthappam, upma, pongal | Type : Pickles, oorugai, thokku

Ingredients (for paste)

  • Maa inji [Mango ginger, amba haldi, Curcuma amada]– 1 cup [200 gram]
  • Gingelly oil [sesame oil]– 25 ml
  • Mustard seeds – 1 tbsp
  • Fenugreek – 1 tbsp
  • Red chilli powder– 6 tbsp
  • Turmeric powder – ½ tbsp
  • Asafetida – ½ tbsp
  • salt or Sea salt as required

Seasoning & Preparation Method

  • Peel off the maa inji skin
  • Wash & wipe out Raw mango then cut into stripes.
  • Dry roast mustard seeds, Fenugreek, let it cool and grind to fine powder.
  • Heat gingelly oil in a pan, add striped mango ginger saute for 3 min.
  • Add salt, turmeric & red chilli powder mix well & let it cook for 2 min
  • Heat gingelly oil in a pan then add mustard seeds & let it splutter.
  • Add asafetida, powdered mustard seeds and fenugreek.
  • Add sautéed mango ginger into seasoned mixture mix well, then cut off heat & let it cool.
  • Then store it in porcelain jar/glass jar cover it & keep it for 15 days to 1 month.

How to make Maa inji pickle video

maa inji pickle video

How to make Maa inji pickle- Step by step photos

Maa inji / mango gingerMaa inji / mango ginger

Peel off the mango gigner skinPeel off the mango gigner skin

Wash mango gingerWash mango ginger

cut into stripesGrate raw mango mangai

Sprinkle sea salt Sprinkle sea salt

Dry roast mustard seeds, fenugreek seeds, let it cool & grindDry roast mustard seeds, fenugreek seeds, let it cool & grind

Heat gingelly oil, add maa inji sauteHeat gingelly oil, add maa inji

Add turmeric & red chilli powderAdd turmeric & red chilli powder

Add salt sauteAdd salt saute

Now its ready, cut off heatMango ginger is ready, cut off heat

Heat gingelly in a pan, add mustard let it splutterHeat gingelly in a pan, add mustard let it splutter

Add asafetidaAdd asafetida

Add ground fenugreek & mustard seeds powderAdd ground fenugreek & mustard seeds powder

Add sauted maa inji Add sauted maa inji saute

Saute for 2 min, cut off heat, let it coolSaute for 2 min, cut off heat, let it cool

Mavadi allam/ amba haldi pickleMavadi allam/ amba haldi pickle

Store maa inji pickle in a glass jarStore maa inji pickle in a glass jar

Maa inji oorugai/ mango ginger pickleMaa inji oorugai/ mango ginger pickle


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