Manga-Inji Urugai – South Indian Style Spicy Mango-Ginger Pickle
A spicy South Indian pickle of Manga-Inji or Mango-Ginger, a rhizome from the ginger family that resembles turmeric and ginger but has a mild flavour of raw mango.
- 1/4 kg mango ginger
- 2 tsps red chilli powder (more if you like prefer)
- 1/8 tsp turmeric powder
- to taste salt
- 1/4 cup sesame oil
- 1 1/2 tsps mustard seeds
- 2 sprigs curry leaves
- 1/4 tsp asafoetida powder
- 1/2 tsp fenugreek powder
- 2 to 3 tsps lime juice fresh
Wash the Mango-Ginger well and pat dry. Using a sharp knife, scrape off the skin like you would for fresh ginger. Rinse again and then grate the Mango-Ginger. Put it in a bowl and add the chilli and turmeric powders and the salt and toss well to mix. Keep aside.
Heat the oil in a pan or wok. Add the mustard seeds and when they splutter, turn the heat down medium-low. Stir in the curry leaves, asafoetida and fenugreek powders (donu2019t let them burn) and turn off the heat.
Immediately add the grated Mango-Ginger and mix well. Stir in the lime juice and let the Mango-Ginger Pickle cool to room temperature. Transfer the Pickle to a dry, sterile and airtight glass jar. Refrigerate to be on the safe side. The pickle may be used right away.