Instant Maa Inji Orugai recipe, How to make Mango Ginger Pickle

Maa inji orugai or Mango Ginger Pickle is the kind of South Indian accompaniment which goes well with all kinds of rice as well as roti. You can find the top 10 pickle recipes here and all the recipes are very simple to make. Maa, inji/Mango Ginger is a root vegetable and looks like ginger which is good for pickling.The English name of Maa(Manga) inji is Mango ginger ,yes it looks ginger. The taste of this Maa inji is the taste of mango and smell like mango Hence it is called Maa means Mango and also it looks like ginger so it called inji. Am sure this urugai recipe is favourite for all urugai lovers like me.

To make Mango Ginger pickle you no need hot sun that means even you can let it process in normal temperature also. Mango ginger has lots of health benefits. It is very good for digestion. Mango Ginger is very good for Pickling and making the salads. The raw mango smell of Maa Inji stops the nausea of pregnant ladies. I use to reserve this in my fridge always. If I travel I will take little and simply have it to avoid the vomiting sensation. If you have the Maa inji regularly in the empty stomach it burns the belly fat like the Ginger.

There few ways to make Maa inji orugai like simply we can cut it into medium sized pieces and then add the salt let it process for few days finally temper it. If you want to make it spicy we can add the chilly with it. Another method is like our normal pickling method. Dry roast the methi,mustard and chilli, mix it with the processed mango ginger pickle.

Kadarangai pickles which I have posted a spicy version. Usually, my mom makes the manga inji pickle with lemon and oosi milage combo. She won’t make only with the Manga inji.  She always adds lemon to make tastier.

How to make Pickel Powder, Orugai Milagai Podi Recipe,

Let make the Pickle Powder/Orugai Milagai Podi, Dry roast the Chilly, methi seeds,mustard seeds and hing  in low flame for few minutes make sure that it should not burn. Let it cool for some time and then powder it in a mixie. If you are making a large batch, you can grind it in the mill.Here is the pickle powder is ready to make pickle. Reserve this always in  a bottle whenever you find Mango, lemon or tomato price is cheaper or season makes them easily.

Maa Inji Orugai Recipe, Mango Ginger Pickle Recipe,

Peel off the skin of the Mango Ginger using a peeler or just scratch it with the fingers. Wash them well and then slice it.

Take lemon juice, turmeric powder, salt in a small bowl mix well. Lemon juice gives nice sour taste to the pickle so don’t miss this step.

Mix the lime juice mix and the mango ginger. Keep aside for 1 hour. You also keep this for 3 days at room temperature and then temper for a good result. But for Instant Version no need to keep it for long. Just an hour is enough.

Heat the oil and then Temper the mustard seeds. Let the mustard seeds to splutter.

Add the Hing, make sure that it should not burn.

Add the Pickle powder, once pickle powder is added to the oil immediately switch off the stove otherwise, the pickle powder will burn.

Now add the processed mango ginger pickle with the juice into the kadhai, mix well with the hot oil. leave it for 1/2 hour and then you see the mango ginger become soft and oil separates at the top. You can transfer it to an airtight container and use it 1 hour later. Maa inji pickle is ready to serve.

Mango Ginger Pickle Recipe or Maa inji Pickle Recipe Card:

Instant Maa Inji Orugai recipe, How to make Mango Ginger Pickle

 

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Prep time

2 hours

Cook time

10 mins

Total time

2 hours 10 mins

 

Maa, inji/Mango Ginger is a root vegetable and looks like ginger which is good for pickling.The English name of Maa inji is Mango ginger ,yes it looks ginger.The taste of this Maa inji is the taste of mango and smell like mango Hence it is called Maa means Mango and also it looks like ginger so it called inji. Am sure this urugai recipe is favourite for all urugai lovers like me.

Author: Premalatha Aravindhan

Recipe type: pickle

Cuisine: south Indian

Ingredients

• 250 g Maa inji/Mango Ginger
• 2 tbsp oil
• 1 tsp mustard seeds
• A generous pinch hing
• ⅓ cup lime juice
• ⅓ tsp turmeric powder
• 1 tbsp salt

Instructions

1. Peel off the skin of the Mango Ginger using a peeler or just scratch it with the fingers. Wash them well and then slice it.
2. Take lemon juice, turmeric powder, salt in a small bowl mix well. Lemon juice gives nice sour taste to the pickle so don't miss this step.
3. Mix the lime juice mix and the mango ginger. Keep aside for 1 hour. You also keep this for 3 days at room temperature and then temper for a good result. But for Instant Version no need to keep it for long. Just an hour is enough.
4. Heat the oil and then Temper the mustard seeds. Let the mustard seeds to splutter.
5. Add the Hing, make sure that it should not burn.
6. Add the Pickle powder, once pickle powder is added to the oil immediately switch off the stove otherwise, the pickle powder will burn.
7. Add the processed mango ginger pickle with the juice into the kadhai, mix well with the hot oil. leave it for ½ hour and then you see the mango ginger become soft and oil separates at the top. You can transfer it to an airtight container and use it 1 hour later. Maa inji pickle is ready to serve.

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