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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.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course condiments
Cuisine Indian
Servings 1 jar


  • 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.