Mango-Ginger is a popular spice and vegetable due to its rich flavour, which is described as sweet with subtle earthy floral and pepper overtones and similar to that of raw mango. Mango Ginger Pickle (Maa Inji Thokku) is a delicious and flavourful pickle. It is very easy to make and is quick to prepare. It is best paired with rice.
It is used in making pickles in south India and chutneys in north India. You can make a preserve or a relish by just adding salt, lemon juice and green chills. It is also used in Asian cuisine in stir fries and salads.
Mango ginger (Curcuma amada) is a plant of the ginger family Zingiberaceae and is closely related to turmeric (Curcuma longa). The rhizomes are very similar to common ginger but lack its pungency, and instead have a raw mango flavour. It is known to have antibacterial and antibiotic properties. It is also anti-inflammatory, anti-allergenic and an antioxidant.
It is known as Amragandhi Haridra (in Sanskrit), Aam Haldi (Hindi), Ambe Halad (Marathi), Amba Haldar (Gujarati) and Huliarasina (Kannada), Manga Inchi (Malayalam), Mankayinchi (Tamil) and Mamidi allam (in Telugu).
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other pickle recipes like Lasoda Achaar, Pickled Ginger (Kacchi Adrak Ka Achaar) and Pyaaz Ka Achar (Onion Pickle).
Prep time: 15 minutes
Total time: 40 minutes
Ingredients for Mango-Ginger Pickle
2 cups grated mango ginger root
1 teaspoon mustard seeds
1/3 cup Sesame oil
3 tablespoon tamarind paste
1 teaspoon asafoetida
1/2 teaspoon turmeric powder
2 tablespoon jaggery
1 teaspoon roasted fenugreek powder
2 tablespoon red chilli powder
1 tablespoon salt / to taste
1 cup water
Directions for Mango-Ginger Pickle
- Peel the skin of the Ginger and wash thoroughly.
- Grate the ginger and set it aside.
- In a pan heat sesame oil; add mustard seeds and let them splutter.
- Add the turmeric, asafoetida powder and saute for a second.
- Now add the grated mango ginger and saute well for around 2 minutes on medium heat.
- Add chilli powder, fenugreek powder and salt. Stir to mix and cook for 5 minutes.
- Add water and cook for 10 minutes. Add more water if required.
- Add tamarind paste, jaggery and let the mixture cook together for 5 minutes more on low flame to avoid burning.
- The pickle will be cooked when oil starts to show on sides.
- Cook till the thokku becomes thick.
- Switch off the heat. Let the pickle cool to room temperature before transferring to a dry jar.
- Keep refrigerated.
