Maa Inji Oorugai (Mango Ginger Pickle)

Maa inji (mango ginger) looks like ginger but smells exactly like green mango. In Tamil homes it's cut into fine sticks and quickly pickled with lemon, green chilli and salt – a fresh, crunchy side for curd rice. Regular young ginger works too.

Video by Yogambal Sundar on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 10
• Prep 15 min
• Cook 5 min
• Vegan · gluten-free · Spicy
• Famous in Tamil Nadu

Ingredients

• 100 g mango ginger (or young ginger), peeled, in thin sticks
• 3 green chillies, finely sliced
• juice of 2 lemons
• ¾ tsp salt
• 1 tsp sesame oil
• ½ tsp mustard seeds
• 1 pinch asafoetida
• ¼ tsp turmeric

Method

1. Mix the ginger, chillies, lemon juice, salt and turmeric in a clean glass jar.
2. Heat the sesame oil, add mustard seeds and asafoetida and pour over.
3. Shake well and leave at least 2 hours (better overnight).
4. Keep in the fridge for up to 2 weeks and serve with curd rice.

Tip: Use a dry spoon every time – moisture spoils pickles.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.