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| Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe |
Recipe Card
Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe
Mango Ginger (Curcuma amada Roxb.) is a unique spice having resemblance with ginger but imparts a raw mango flavour. This Mango Ginger Pickle (Maa Inji thokku) is very easy to make and very tasty too.
- 250 gms Mango Ginger
- 1 Lemon Size Tamarind
- 2 tbsp Red Chili Powder
- 2 tbsp Salt (As Needed)
- 1/2 tsp Asafoetida (Asafetida / Hing)
- 2 tbsp Grated Jaggery
- 2 tbsp Sesame Oil
- 1 tsp Mustard Seeds
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Wash and pat dry the mango ginger. Peel the skin and grate the mango ginger
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Soak the tamarind in water and extract the juice
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Heat 1 tablespoon of oil in a pan. Add mustard seeds. When the mustard seeds starts to sputter, add grated mango ginger and mix well. In low flame, saute the grated mango ginger till they are tender and soft
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When the mango ginger is cooked, add tamarind juice. Allow the mango ginger to boil in tamarind juice for 5 minutes till the raw smell of the tamarind juice goes off. Add red chilli powder, salt and hing and mix well.
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Allow the pickle to cook in low flame for atleast 10 minutes. Then add grated jaggery and mix well and keep in flame for another 20 minutes.
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The pickle will become like a thokku consistency. You can taste and adjust the salt and spice. Remove the thokku from flame. Allow the pickle to cool off and then transfer it to a air-tight container. Add 1 tablespoon of oil on top of the pickle and close it with a lid. You can keep it in cool place or store it in refrigerator. If we don’t put wet spoon it will stay for more days.
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The spicy and tasty Mango Ginger Pickle is now ready to serve with curd rice
- Always store the pickle in a clean and air-tight container
- Use always dry spoon to scoop out the pickle.
- Keep the pickle refrigerated for longer shelf-life
Method:
- Wash and pat dry the mango ginger. Peel the skin and grate the mango ginger
- Soak the tamarind in water and extract the juice
- Heat 1 tablespoon of oil in a pan. Add mustard seeds. When the mustard seeds starts to sputter, add grated mango ginger and mix well. In low flame, saute the grated mango ginger till they are tender and soft
- When the mango ginger is cooked, add tamarind juice. Allow the mango ginger to boil in tamarind juice for 5 minutes till the raw smell of the tamarind juice goes off. Add red chilli powder, salt and hing and mix well.
- Allow the pickle to cook in low flame for atleast 10 minutes. Then add grated jaggery and mix well and keep in flame for another 20 minutes.
- The pickle will become like a thokku consistency. You can taste and adjust the salt and spice. Remove the thokku from flame. Allow the pickle to cool off and then transfer it to a air-tight container. Add 1 tablespoon of oil on top of the pickle and close it with a lid. You can keep it in cool place or store it in refrigerator. If we don’t put wet spoon it will stay for more days.
- The spicy and tasty Mango Ginger Pickle is now ready to serve with curd rice
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| Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe |
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