Maa Inji Thokku | Mango Ginger Pickle
Mango ginger | Maa inji thokku is a delicious Indian recipe made with seasonal root vegetable maanga Inji.
Ingredients
- 3 cups grated mango ginger root
- 1/2 cup Sesame oil
- 1/2 tsp Turmeric powder
- 1/2 tsp Roasted Fenugreek powder
- 3-4 tbs Red chilli powder to taste
- 1 tsp Tamarind paste
- 1 tsp mustard seeds
- 1 tsp asafoetida
- Salt to taste
- 1 cup Water
Instructions
- Peel the skin off of the Ginger and wash it thoughly.
- Grate the ginger and set it aside.
- In a pan add the seseme oil and let it heat. Once hot add the mustard seeds and let it splutter.
- Once the mustard seeds splutter, add in the turmuric and asafoetida powder and saute for a sec.
- Now add the grated mango ginger and saute well for around 5-10 minutes in medium flame. the ginger will start releasing water.
- Add more water if need to help the mixture cook. make sure the mixture is cooked well before the next step.
- Let the mixture cook in its own juices and start changing color. The mix is cooked when mango ginger changes color to a orangish color from yellow.
- Add the red chilli powder, tamarind paste and salt and let the mixture cook together for 5-8 minutes more in medium flame to avoid burning
- At this point any excess water should be evaporated and the pickle should start releasing the oil form the sides.
- Let the mixture to boil till the water gets drained and the thokku becomes thick.
- At this point add roasted fenugreek powder and mix well. remove form heat and let it cool down
- Notice more oil will separate from the thokku. This oil will help the pickle last longer. once its completely cool down, store it in the air tight container.