MANGA INJI ACHAR - MANGO GINGER PICKLE

     While talking about Manga Inji, I have fond childhood memories related to this, and it is always related to our short trip to our parents' hometown in Palaghat during Summer holidays.  Along with a few summer fruits like Jack Fruit, Mangoes, Cashew Fruit, Palm Fruit, comes the memory of Panangizhangu (Palmyra Sprouts), Arrow Root and Manga Inji.

    Well, Manga Inji is not two different items here, it is one and the same. Manga & Inji - Mango & Ginger, an apt name given to this Ginger like root with an aroma of a Raw Mango.  It is a rhizome, which looks more or less like a Ginger, an irregular shaped root and it has a white interior.   As it looks like a Ginger and tastes like a Mango, it should have got its name - Mango Ginger alias Manga Inji, Maa Inji, Aamada, Amba Haldar etc.,

MANGA INJI - MANGO GINGER ROOT

    This Manga Inji Achar is the one which I made for the very first time and that too after being in Malaysia for the past 15 years, I never had an opportunity to get hold of the root or the pickle.  So during my last visit to our hometown, I happened to go to my Aunt, Rathna Chechi's house and there she had these plants.  When I said it's a long time since I had these pickles, she immediately plucked the roots and searched for full-grown Manga Inji in almost all of her Manga Inji Plant.  And at last we happen to get a few roots, which flew along with me to Malaysia. 

MANGA INJI - MANGO GINGER

    If you all know my weakness for pickles, then you might very well know how soon I would have made these pickles. Along with this Manga Inji pickle came age-old memories & rekindled nostalgias.  This Manga Inji Pickle at first bite would deceive your taste buds, teasing to believe it for ginger with a note of Raw Mangoes.  This is an Instant Pickle with a combination of texture, tastes and flavours & it is equally spicy too.  Manga Inji Pickle goes well with Curd Rice or simply serve a smidgen of this Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.


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Cuisine - South Indian
Recipe Type - Pickle
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM


Preparation Time - 20 - 30 Minutes
Maturing Time -Immediate

HOW TO MAKE MANGA INJI ACHAR - MANGO GINGER PICKLE

MANGA INJI ACHAR - MANGO GINGER PICKLE

INGREDIENTS:

For Manga Inji Achar:

Manga Inji - 1 Cup
Gingelly (Sesame) Oil - 1/2 Cup
Mustard Seeds - 1 Teaspoon
Curry Leaves - a Sprig
Turmeric Powder - 1 Teaspoon
Red Chilli Powder - 3 -4 Tablespoons
Asafoetida - 1/2 Teaspoon
Fenugreek Seeds Powder - 1 Teaspoon
Salt - To Taste
Sugar - 1 Teaspoon
Vinegar/Lime Juice - 2 Tablespoons

METHOD:

• Wash and wipe the Manga Inji roots. 
• Lightly scrape the skins.
• Slice the roots into small cubes or lengthwise into thin juliennes, or cut them into round pieces & keep them aside.
  
• Dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
• Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
• Heat oil on a high flame until it fumes.
• Lower the flame and splutter Mustard Seeds & Curry Leaves.
• Next, add chopped Manga Inji and sauté this on a very low flame for a few minutes.
  
• Then add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir. 
• Immediately, pour in the Vinegar/Lime Juice along with a dash of Salt & a pinch of Sugar and mix well.
• Cook the Pickle on a low flame for a few minutes.
• Finally, add powdered Fenugreek seeds powder to the above and mix well.
• Leave this on a very low flame for a few minutes.
• Switch off the flame and allow the Manga Inji Achar to cool down.
• Store the Manga Inji Achar in a clean and dry Glass/Ceramic Jar.
• Mango Ginger Pickle tastes great with Curd Rice and is one best accompaniment with Rice Gruel (Kanji/Porridge).
• Serve a smidgen of Manga Inji Achar to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.

MANGA INJI ACHAR - MANGO GINGER PICKLE

 

NOTES

• The Mango Ginger should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• Avoid using steel/aluminium/copper container for preserving the Pickle, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Mango Ginger Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• If stored properly, Manga Inji Achar can last for about a month or two.
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.