Mango ginger pickle, or Maangai Inji Oorugai, is a popular South Indian condiment that combines the tanginess of raw mango with the unique flavor of mango ginger (Curcuma amada). This pickle is easy to prepare and adds a flavorful twist to any meal. Here’s how you can make this delicious pickle in a Tamil-inspired style, combining English and Tamil for easy understanding.
Ingredients
- Raw Mango (Maangai) – 1 medium, chopped into small pieces
- Mango Ginger (Maangai Inji) – 100 grams, peeled and sliced thinly
- Salt (Uppu) – to taste
- Red Chili Powder (Milagai Thool) – 2 tablespoons
- Turmeric Powder (Manjal Thool) – 1/2 teaspoon
- Sesame Oil (Nallennai) – 2-3 tablespoons
- Mustard Seeds (Kadugu) – 1/2 teaspoon
- Asafoetida (Perungayam) – a pinch
- Fenugreek Powder (Vendhayam Thool) – 1/4 teaspoon (optional)
Step-by-Step Recipe
Step 1: Prepare the Mango and Mango Ginger
- Wash and Cut: Wash the raw mango and mango ginger thoroughly. Make sure they’re dry as any moisture can reduce the shelf life of the pickle.
- Chop and Slice: Chop the mango into small cubes. Peel the mango ginger and slice it thinly, as this helps the flavors blend well.
Step 2: Season with Salt
- Mix in Salt: Add salt to the mango and mango ginger pieces, then mix well. Uppu thooki, nanna serthu vidungal. Allow it to sit for an hour so the flavors can start to meld.
Step 3: Add the Spices
- Spice Mix: Add red chili powder and turmeric powder to the mango mixture. Milagai thoolum manjal thoolum serthu, nalla kalandhu vidungal. This adds a vibrant color and a spicy kick.
- Fenugreek Powder (Optional): If you like a slightly bitter undertone, add a pinch of fenugreek powder.
Step 4: Tempering (Thalippu)
- Heat the Oil: In a small pan, heat sesame oil until it’s warm. Sesame oil (Nallennai) is traditionally used for pickles as it has a distinct flavor and preserves well.
- Add Mustard Seeds: Add mustard seeds to the hot oil and let them splutter. This adds a strong aroma to the pickle.
- Asafoetida: Add a pinch of asafoetida (perungayam) for a hint of umami flavor.
Step 5: Combine and Mix
- Pour the Tempered Oil: Pour the tempered oil with mustard seeds and asafoetida over the mango and ginger mixture. Thalicha ennaiyum thool thooki, serthu kalandhu vidungal.
- Mix Well: Stir everything well so the oil and spices coat the mango and mango ginger pieces evenly.
Step 6: Rest and Store
- Let It Sit: Allow the pickle to sit for at least a day for the flavors to blend. Orunaal vechchu serkkum pothu innum nalla ruchi varum.
- Store in an Airtight Jar: Transfer the pickle to a clean, dry glass jar. It can be stored in the refrigerator for up to two weeks.
Serving Suggestions
Serve this delicious mango ginger pickle with:
- Curd rice (Thayir Sadam) – A classic combination!
- Plain rice with a dollop of ghee
- Chapati or Dosa – Adds a spicy, tangy twist
Final Thoughts
Making mango ginger pickle is a great way to enjoy seasonal flavors with traditional Tamil taste. This simple yet flavorful pickle recipe is sure to become a favorite in your kitchen!