Mango Ginger Pickle Maa Inji Oorugai Recipe

Mango Ginger Pickle

I asked hubby to get some ginger from the super mart. When he handed me the bag I saw that he bought “mango ginger” instead of regular ginger. I was not at all worried, because I wanted to make this pickle and share it in my blog for so long. I called my mom and asked for the recipe and she gave me these recipes.

About Mango Ginger Pickle (Maa Inji Pickle)

Mango ginger also known as Maa inji or Mango Inchi is a plant from the turmeric family. Look wise it is similar to ginger or turmeric root. The flavour is more mild and has raw mango flavour hence it got the name as mango ginger. Maa inchi has lots of health benefits in them and it is good for digestion. We use this mango ginger to make pickle or thokku and it goes well with curd rice or sambar rice. Amma also uses to make mango ginger shots. Similar Recipes,Spicy Mango ThokkuPunjabi Raw Mango PickleAndhra Mango PickleDried Mango Pickle

Watch Mango Ginger Pickle Video

What is Mango Ginger?

Mango Ginger also known as Manga Inchi, Maa Inji or Mango inji. Mango Ginger looks like normal ginger, it is not really ginger and has the aroma of raw mango. The rhizome is similar to common ginger but doesn’t have the pungent flavour instead it has raw mango flavour. This actually belongs to the same family as turmeric, but it is pale yellow in colour. It is also known as Amaada in Bengal and Amba Haldar in Gujarat. It has many health benefits. Mango ginger has many antibacterial, antifungal, anti-inflammatory, and antioxidant properties. It helps with digestion and helps to treat cough and cold. Maa Inchi or Mango ginger is used to make pickle, pachadi or made into murabba.

Mango Ginger Pickle Ingredients

Mango ginger - This Mango ginger also known as maa inji doesn’t have the pungent flavour instead it has raw mango flavour. Before using you have to wash it well to remove the dirt from it, peel it using a spoon or peeler and chop them finely. Spice Powders - as far as the spice powders. You need turmeric and kashmiri chilli powder. Lemon or Vinegar - You need to use lemon juice or vinegar to the pickle. It adds a tangyness to the pickle also helps preserving and pickling. Oil - gingelly oil also known as Indian sesame oil is used for making the pickle. Whole spices - fenugreek seeds and mustard seeds is roasted and ground into a powder. This adds unique aroma to the pickle. Tempering - for tempering the pickle, I used mustard seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida. Urad dal is not used in pickle since it will spoil the pickle faster. Salt - rock salt is added in pickle.

Mango Ginger Pickle (Maa Inji Oorugai) 3 Ways

In this recipe I have shared three variation of making maa inchi oorugai. Even though I make the first version often because it is an instant pickle and can be consumed immediately without any wait. Instant pickle - This recipe used mango ginger which is cooked in oil with spices, lemon or vinegar. This is an instant pickle and can be consumed immediately without any wait. No Cook Spicy Pickle - sliced mango ginger is marinated with salt and tempering spices for 2 to 3 days before consuming. The pickle is spicy and has oil. Zero oil pickle - This version is my aachi’s recipe and it has zero oil. The pickle is preserved with salt, lemon juice, green chillies.

How to Clean & Cut Mango Ginger (Maa Inji)

Mango ginger looks like ginger, finger like. Maa inji has slight mild ginger flavour and strong raw mango flavour. Hence the name. Peel the skin of mango ginger using peeler or a steel spoon. Wash it really well to remove the dirt or mud. Rinse this multiple times to remove excess dirt. Slice mango ginger lengthwise, chop it finely and set aside.

How to Make Mango Ginger Pickle (Stepwise Pictures)

Make Pickle Spice

1)Make the pickle spice. Take mustard seeds and fenugreek seeds in a dry pan and toast for 2 to 3 minutes. Once the spice is cooled, take it in a spice grinder or small blender and crush into a fine powder. Set aside till needed.

Saute & Cook Mango ginger

2)Heat gingelly oil in a pan. Add in peeled and chopped mango ginger. Stir fry this in the oil for 4 to 5 minutes this removes the raw smell from the mango ginger. 3)Add in turmeric and salt. Stir fry the spices with the mango ginger. 4)Reduce the flame to a low simmer. Cover and cook on low heat for 5 minutes till mango ginger is cooked completely. 5)Now taste check the mango ginger whether it is cooked or not. It has be tender yet slightly firm.

Make Mango Ginger Pickle

6)To the cooked mango ginger, add in kashmiri chilli powder, pickle spice. Stir fry spice for 1 to 2 minute. 7)Add in lemon juice or vinegar to the cooked mango ginger. Stir fry for 1 to 2 minutes. Take it off the heat.

Tempering pickle

8)Heat gingelly oil in a pan. Add in mustard seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida. Let them sizzle in the oil for a whole minute. Take it off the heat. 9)Pour the tempering into the mango ginger pickle. Mix well to combine with the mango ginger. Allow them to cool completely. 10)Store in a clean dry air tight glass bottle and you can use immediately. Store in fridge upto a month.

No Cook Mango Ginger Pickle (Spicy)

This method for making mango ginger pickle or maa inji pickle is relatively easy but it is no cook pickle. This spicy mango ginger pickle takes at least 2 to 3 days to pickle and marinate. Mango ginger is chopped finely and marinated with salt. A spicy tempering is made with oil, spices, chilli powder, curry leaves and asafoetida. This tempering is added to the salted maa inji and mixed. Allow this spicy mango ginger pickle to pickle for at least 3 days at room temperature before consuming. You can allow this to marinate for a week in fridge for better flavour.

Ingredients Used

250 grams Maa Inji | Mango Ginger 1 tbsp Salt 4 tbsp Lemon Juice

For Tempering

3 tbsp Gingelly Oil 1 tso Mustard Seeds ¼ tsp Fenugreek Seeds ¼ tsp Asafoetida 1 sprig Curry leaves 1 tbsp Kashmiri Chilli Powder 1 tsp Turmeric Powder

How to Make No Cook Mango Ginger Pickle

Wash, peel and slice maa inji. Take this in a bowl. Now take oil in a pan and heat, add in mustard, fenugreek seeds and let them sizzle.
Add in curry leaves and fry them for a minute. Add in kashmiri chilli powder and turmeric powder and turn off the heat. 3)Add in asafoetida and mix well. 4)Take mango ginger (maa inji) in a bowl. Add in salt and toss well with the mango ginger. Add in the tempering into the mango ginger. 5)Add in lemon juice or vinegar and toss well with the mango ginger. Take the mango ginger pickle in a container or air tight glass bottle. Allow this spicy mango ginger pickle to pickle for at least 3 days at room temperature before consuming. You can allow this to marinate for a week in fridge for better flavour.

Zero Oil Mango Ginger Pickle Recipe

Healthy Maa Inji Pickle Recipe which my aachi taught me. It is a zero oil pickle which only has green chillies, salt and lemon. This recipe is similar to my lemon skin pickle. The pickle has no oil or spice powders. It is cleaned, peeled and sliced mango ginger marinated with chopped green chillies, salt, lemon. Instead of lemon juice you can use vinegar for marinating. Allow this mango ginger pickle to pickle for at least 3 days at room temperature before consuming. You can allow this to marinate for a week in fridge for better flavour.

Ingredients Used

250 grams Maa Inji | Mango Ginger 1 tbsp Salt ½ cup Lemon Juice 10 Green Chillies chopped

How to Make Zero Oil Mango Ginger Pickle

Wash, peel and slice maa inji or mango ginger. Take it in a bowl. Add in chopped green chillies. You can add more or less chillies as needed. 2)Add in salt and lemon juice in this mango ginger. 3)Mix mango ginger with salt and lemon juice. Allow this mango ginger pickle to pickle for at least 3 days at room temperature before consuming. You can allow this to marinate for a week in fridge for better flavour.

Expert Tips

Mango ginger has dirt and mud between their rhizomes. So clean it really well before using. Kashmiri chilli powder adds colour to the pickle without being too spicy. You can add peeled garlic in the first version of pickle for more flavour. Oil and salt acts as preservation in the pickle so be generous with them. Store pickle in clean dry glass jar.

Storage

The pickle can be stored it in fridge for upto a month. Always use clean dry jar and spoon when handling.

More Pickle Recipes to Try

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