Mango Ginger (Curcuma amada Roxb.) is a unique spice having resemblance with ginger but imparts a raw mango flavour. The main use of mango ginger is in the manufacture of pickles and culinary preparations. Ayurveda and Unani medicinal systems have given much importance to mango ginger as an appetizer, many other uses to cure itching, skin diseases, bronchitis, asthma, hiccough and inflammation due to injuries.
Manga Inji / mango Ginger - ¼ kg
Gingelly oil - 4 tbsp
Red Chilli powder (adjust spice according to your taste) - 4 tsp
Turmeric Powder - 1/2 tsp
Asafoeitda powder - ¼ tsp
Mustard seeds - 1 tsp
Fenugreek seeds - ¼ tsp
Curry leaves - Few
Lime juice / vinegar -.!/2 lime or as per taste
Salt - to taste
Peel the skin, Wash and pat dry the mango ginger.
Roast and grind fenugreek seeds . keep aside.
Heat 3 tablespoons of oil in a pan. Add mustard seeds. When the mustard seeds starts to sputter, add curry leaves , grated mango ginger and mix well. In low flame, saute the grated mango ginger till they are tender and soft
Add red chilli powder, Salt, Fenugreek Powder and Asafoetida . Mix well. You can taste and adjust the salt and spice. Remove the thokku from flame. Squeeze Lemon to the pickle and mix well.Allow the pickle to cool. Then transfer it to a glass bottle. Add 1 tablespoon of oil on top of the pickle and close it with a lid.
The tasty Mango Ginger Pickle is now ready to serve with curd rice / Plain Rice / Dosa or Idli.............:)