Ingredients
| Ingredient | Quantity |
|---|---|
| Mango ginger (Manga Inji) | 200 grams |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| Red Chilli powder | 2 teaspoons |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
| Asafoetida (hing) | A generous pinch |
Instructions
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Prepare the Mango Ginger: Start by soaking the mango ginger in water for 15 minutes to clean it thoroughly. After soaking, peel the skin off and slice it into thin, round pieces.
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Seasoning Mix: In a mixing bowl, combine the sliced mango ginger with red chilli powder, turmeric powder, and salt. Toss to ensure the mango ginger is well coated with the spices.
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Temper the Spices: In a pan, heat the sesame oil over medium heat. Once the oil is hot, add the hing (asafoetida) and mustard seeds. Allow the mustard seeds to splutter, releasing their aromatic flavor.
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Combine: Carefully pour the tempering over the spiced mango ginger mixture. Add lemon juice to the mix and stir gently until all ingredients are well incorporated.
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Serve: Enjoy your Mangai Inji pickle as a delightful accompaniment to Curd Rice or Chettinad Takkali Sadam, complemented by crispy papad, for a comforting and flavorful meal.
This vibrant and tangy pickle not only enhances your dishes but also showcases the ultimate essence of South Indian cuisine. Perfect for a weekday lunch or dinner, it’s a dish that is sure to delight!