I love maa inji a lot.Basically i love ginger based recipes like
ginger pachadi,Puli inji(kerala style) very much.So this mango ginger is no exception.Actually I wanted to post maa inji thokku, but before that i thought of sharing this simple & easy maa inji pickle,my MIL’s version.I tried two different methods and shared the same.Try whichever u like.Both can be made easily with simple ingredients.Its a great accompaniment for
curd rice and dal rice
.
Maa inji/Mango ginger pickle
Easy,instant maa inji pickle for curd rice Cuisine: Indian
Category: Pickles
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 3 Minutes
Total time: 8 Minutes
INGREDIENTS
Version 1
- Mango ginger/Maa inji - 100 gms ( 5 big finger sized pieces)
- Lemon juice - 1 tbsp
- Green chillies - 2-3 nos
- Hing/Asafetida - A pinch
- Salt - as needed
Version 2
- Maa inji - 100 gms
- Lemon juice - 1 tbsp
- Red chilli powder- 1 tsp
- Hing/Asafetida - A big pinch
- Dry Roasted & powdered methi seeds-1/4 tsp
- Salt - as needed
To temper(for both versions)
- Gingely oil - 1 tsp
- Mustard seeds - 1/2 tsp
- Hing - A pinch
|
METHOD
- Wash and peel the skin of mango ginger.Chop into small roundels(u can also chop it finely).
- To this add finely chopped green chillies,hing,salt and lemon juice.Mix n serve !
Version 2
- Wash and peel the skin of mango ginger.Chop into small roundels.
- Add the chilli powder,salt,methi powder,lemon juice..
Finally temper for both the versions.Give a standing time of 30 minutes before serving. |
Note
| For variations,u can chop mango ginger finely. Tempering is also optional. |
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