This picture is sitting in my draft for more than two years, almost forgotten until I saw some fresh mango ginger in my grocery store. This pickle is excellent and store well in fridge for up to 3 months.
An under exploited spice: Mango-ginger is botanically known as curcuma amada. The rhizome believes to be originated from West Bengal as Am-haldi but widely known in South India. The rhizome is pale yellow inside and has an unripe mango aroma when broken.
It has many medicinal and rich culinary use. The root is prepared as pickle, preserve, candy, and dried to use later in curry.
The root is an excellent medicinal use for: laxative, cure indigestion. The pulp of mango ginger is applied over sprains and bruises to rapid healing. But I never tried any remedies I make only pickle.
Mango-ginger: 1/2 kg or 1 lb
Tamarind: 1 lemon size (for US readers) or 2 lemons size (India)
Green chillies: 5 split in half
Kashmiri chilli powder: 3 tbsp
Red chilli powder: 2 tbsp
Salt: according your taste or use 1 tsp and increase according ur taste
Fennugreek seeds: 1/2 tsp powdered
Mustard seeds: 2 tsp
Gingelly oil: 1/4 cup or more
First peel the mango ginger and wash it. Dry it in clean kitchen towel.
Slice it not too thin or too thick
Soak the tamarind with enough water. Extract the juice using less water.
Now, use a non reactive pan, heat the oil. Start with mustard seeds, add the mango ginger and green chillies. Fry for few minutes about 5 minutes, now add the tamarind pulp, chilli powders.
Let it boil in slow medium flame, caution it may splatter.
When the oil starts to float on top add the fennugreek powder and mix it.
Let it cool completely and store in clean glass jar.
Interested in other versions of Maa inji urugai by other bloggers:
1.Maa inji urugai
2. Maa inji thokku