Maa Inji Urugai/Mango Ginger Pickle

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.