Preparation Time : 10 mins | Cooking Time : 15 Mins | Serves: 1 cup
Mango inji | manga inji 200 gms Red chili powder 2-3 tsp Sesame oil 3 tblsp Asafoedita 1/2 tsp Mustard seeds 3/4 tsp Turmeric powder 1/2 tsp Jaggery a small piece Salt as needed Method:
- Peel the skin of the mango ginger and grate this in a small grater.
- It came to 1 cup of grated mango ginger.
- In a pan add sesame oil and add the mustard seeds and asafoetida.
- When it splutters, add the grated mango ginger.
- Add the red chili powder,turmeric powder and salt.
- Mix well and cook this in a medium low flame till the raw smell goes off.
- Add the jaggery now and mix well.
- When the oil starts emits from the sides, switch off the stove.
- When it is cool, transfer this into a clean dry jar.
Method with step wise pictures:
- Peel the skin of the mango ginger and grate this in a small grater.
- It came to 1 cup of grated mango ginger.
- In a pan add sesame oil and add the mustard seeds and asafoetida.
- When it splutters, add the grated mango ginger.
- Add the red chili powder,turmeric powder,and salt.
- Mix well and cook this in a medium low flame till the raw smell goes off.
- Add jaggery to this and mix well.
- When the oil starts emits from the sides, switch off the stove.
- When it is cool, transfer this into a clean dry jar.
- If you want add venthaya podi, add 2 pinches of roasted fenugreek powder.
- Since it is not sour, add red chili powder accordingly.
- Some people add little tamarind water to the maa inji pickle after adding the grated mango. But i didn’t prefer that and so didn’t add in my maa inji thokku.
