Mango Ginger Pickle Recipe – Authentic Indian Maa Inji & Methi

Last Updated on 2 months by Neha Deshmukh

Mango Ginger Pickle Recipe – Authentic Indian Maa Inji & Methi

Hey everyone! If you’re anything like me, you absolutely love a good pickle with your meals. There’s just something so satisfying about that tangy, spicy kick, right? Today, I’m sharing a recipe that’s been a family favorite for generations – Mango Ginger Pickle, or Maa Inji as it’s lovingly called in many Indian households. It’s a little different, a little special, and honestly, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t your everyday mango pickle. Mango ginger, with its unique flavor profile, takes things to a whole new level. It’s got a lovely warmth and a subtle sweetness that pairs beautifully with the spices. Plus, it’s surprisingly easy to make – perfect for a weekend kitchen project. You’ll adore this pickle with simple rice and yogurt, or as a side to your favorite Indian dishes.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 100 grams mango ginger (maa inji)
• 1 tbsp lemon juice
• 2-3 green chillies
• 1 pinch asafoetida (hing)
• Salt to taste
• 1 tsp red chilli powder
• ¼ tsp dry roasted methi seeds powder
• 1 tsp gingelly oil
• ½ tsp mustard seeds

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mango Ginger (Maa Inji): A Unique Root

Mango ginger is the star of the show! It looks a bit like regular ginger, but it has a distinct mango-like aroma when you cut into it. You can usually find it at Indian grocery stores, especially during the mango season. Don’t substitute with regular ginger – the flavor just won’t be the same.

Gingelly Oil: The Traditional Choice

Gingelly oil (also known as sesame oil) is the traditional oil for South Indian pickles. It adds a wonderful nutty flavor that complements the other ingredients beautifully. If you can’t find it, you can use a neutral oil like sunflower oil, but the flavor won’t be quite as authentic.

Hing (Asafoetida): Flavor and Digestive Benefits

Don’t skip the hing! A tiny pinch of asafoetida adds a savory depth and is also known for its digestive properties – a bonus when enjoying a spicy pickle! It has a strong smell in its raw form, but it mellows out beautifully when cooked.

Methi (Fenugreek) Seeds Powder: Regional Variations

Methi powder adds a lovely earthy note. Some families prefer to use more, others less – it really comes down to personal preference. I’ve found ¼ tsp strikes a perfect balance, but feel free to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash, peel, and chop the mango ginger into small rounds or fine pieces. The smaller you chop it, the quicker it will pickle.
2. Now, here’s where you have a choice! We’re making two versions today.
3. For Version 1 (Simple & Tangy): In a bowl, mix the chopped mango ginger with green chillies, hing, salt, and lemon juice.
4. For Version 2 (Spicy & Aromatic): Combine the mango ginger with red chilli powder, methi powder, hing, salt, and lemon juice.
5. Next, heat the gingelly oil in a small pan. Add the mustard seeds and let them splutter. Then, add the hing and quickly pour the tempered oil over the pickle mixture.
6. Give everything a good mix to ensure the spices are evenly distributed.
7. Finally, let the pickle stand for at least 30 minutes before serving. This allows the flavors to meld together beautifully. I usually let it sit for a couple of hours, or even overnight, for the best results.

Expert Tips

• Taste as you go: Don’t be afraid to adjust the salt and chilli powder to your liking.
• Use clean, dry utensils: This helps prevent the pickle from spoiling.
• Don’t overmix: Gentle mixing is key to avoid bruising the mango ginger.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level Adjustment: If you’re not a fan of heat, reduce the number of green chillies or omit the red chilli powder altogether. For extra spice, add a pinch of cayenne pepper.
• Festival Adaptations (Ugadi, Onam): This pickle is traditionally made during festivals like Ugadi (Telugu New Year) and Onam (Kerala harvest festival). Some families add a touch of jaggery for a sweet and spicy flavor.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!

Serving Suggestions

Oh, the possibilities! This pickle is amazing with:

• Curd Rice: A classic combination! The coolness of the curd balances the spice of the pickle perfectly.
• Dal Rice: Another comforting pairing.
• Idli and Dosa: A South Indian breakfast staple.
• Roti or Paratha: A simple and satisfying meal.
• As a side with any Indian Thali: It adds a wonderful zing to your plate.

Storage Instructions

Store the pickle in an airtight container in a cool, dry place. It will keep for about a week at room temperature, or for several weeks in the refrigerator.

FAQs

Let’s answer some common questions!

What is Mango Ginger and where can I find it?

Mango ginger is a unique root vegetable with a flavour reminiscent of mangoes and ginger. You can find it at Indian grocery stores, especially during mango season.

Can I use fresh methi seeds instead of powder?

You can, but you’ll need to dry roast and grind them first. The powder is more convenient, but fresh seeds will give a slightly more intense flavour.

What is the shelf life of this pickle?

It will last about a week at room temperature, or several weeks in the refrigerator.

Can I adjust the sourness of the pickle?

Absolutely! Add more or less lemon juice to adjust the sourness to your liking.

Is this pickle suitable for people with sensitive stomachs?

The hing aids digestion, but the chillies can be irritating for some. Start with a small amount and see how you tolerate it.

What is the best way to serve this pickle?

With a big smile and a side of your favourite Indian meal! Seriously though, it’s incredibly versatile – try it with everything!