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

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

How to make Maa inji pickle- Step by step photos

Maa inji / mango ginger

Peel off the mango gigner skin

Wash mango ginger

cut into stripes

Sprinkle sea salt

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

Heat gingelly oil, add maa inji saute

Add turmeric & red chilli powder

Add salt saute

Now its ready, cut off heat

Heat gingelly in a pan, add mustard let it splutter

Add asafetida

Add ground fenugreek & mustard seeds powder

Add sauted maa inji

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

Mavadi allam/ amba haldi pickle

Store maa inji pickle in a glass jar

Maa inji oorugai/ mango ginger pickle