Maa Inji Urugai/Mango Ginger Pickle

Print Friendly and PDF
Best Blogger Tips
Maa Inji Urugai

Manga Inji ( Curcuma mangga/ mango Ginger/White Turmeric  ) OR in short Maa Inji is a plant of the ginger family Zingiberaceae and is closely related to turmeric. Curcuma mangga is normally eaten as a vegetable and not ground into a powder like turmeric. Maa Inji is often made into pickle in Tamil Cuisine. The flavor of white Turmeric is somewhat similar to a tart unripe mango and a faint, earthy taste and can sometimes be quite pungent. White ginger helps in reduce symptoms of heartburn and stomach pain, increase appetite, helps prevent the growth of cancer cells. Read more about maa Inji here. 

Athai was at her best in making the Tamil style pickles. She made a variety of pickles for her pickle loving son. She made frequent trips to Pondy bazar not for silk saris and gold jewellery shopping that is synonymous with T.Nagar but to get good quality of Maa Inji that is sold along with lemon and green pepper on the sidewalks. Pic here
She made three varieties of Maa Inji urugai, the thokku being the best. This is her recipe for a simple pickle with the brilliant flavors of the Maa Inji, green chilli and lime.

Ingredients:
  1. ½ cup sliced maa inji
  2. ¼ cup sliced green chillies
  3. ¼ cup lime juice
  4. 1½ teaspoon salt
Procedure:
1. Wash the Maa Inji well and pat dry. Make sure they are thoroughly dry. Now peel the skin and slice them as shown.

 

2. Mix the rest of the ingredients and store well in a glass jar for about 24 hours for the flavors to absorb and the ginger to get well tender. Store in the refrigerator. Stays well for few weeks if you do not end up finishing before then. 
TIPS: My favorite combination is with Thayir Sadham/Curd Rice.
 I have used the thick long variety green chillies, they are less spicy when you bite on them. You could also use the thin variety if you like it spicy.




21 comments:

  1. Very interesting and new for me ...this is such a gud recipe ..thanks for sharing

    ReplyDelete
  2. what a lovely recipe.....Loved the Colorful presentation too...


    http://www.panchamrutham.blogspot.com/

    ReplyDelete
  3. I love this..we make in a similar way..just that we add turmeric to it to give nice color..

    ReplyDelete
  4. Wow...it's simple....it's delectable...looks mouth watering.....

    ReplyDelete
  5. I love maa inji very very much,it will not be like ginger at all,more like mango,just love it because of that :) Love this pickle too,miss it a lot!

    ReplyDelete
  6. Tongue tickling pickle, havent had since a long, truly inviting..

    ReplyDelete
  7. My mom makes this very yummy but somehow i am not a great fan of this.U have made it very nice and gorgeous pictures.

    ReplyDelete
  8. This is a favourite combination for us too; another one is the Mango ginger Coconut chutney made for Kanji and Rice. This looks beautiful!

    ReplyDelete
  9. my mom makes this pickle in different way,but this is amazing...mouthwatering here:)

    ReplyDelete
  10. I love maainji a lot. i'll search here. we do the same with raw mango :)

    ReplyDelete
  11. So mouthwatering pictures. Nice recipe.... YUM!

    ReplyDelete
  12. Slurp...the picture made my mouth water instantly!! Will surely give it a try.

    ReplyDelete
  13. Very simple, but yet mouth-watering recipe..

    ReplyDelete
  14. If I'm not mistaken, I have seen a curcuma mangga powder the last time I visited India. Or was I wrong? 'Coz you said it is only eaten but not ground into powder just like turmeric.

    ReplyDelete
    Replies
    1. You could be right, maybe they have started producing the powder. I am not aware.

      Delete

Thank you for visiting Cilantro~my blog!. Your feedback is highly appreciated.
I read and try to respond to every query/comment made here and I apologize if I am not able to do so.
Thank you for all you’re support, it means a lot. :).

Cilantro.

Follow Me on Pinterest Related Posts with Thumbnails