Manga Inji Urugai

#MangaInjiUrugai - #MangoGingerPickle : Even though #MangaInji belongs to ginger family, it tastes like a raw mango. So it is called #MangaInji in Tamil and #MangoGinger or #CurcumaAmada in English. Manga Inji is good for digestion and reduces cholesterol level. Generally manga Inji is used in the preparation of #pickle [ #Urugai ].

Ingredients :
250 gms	Manga Inji [ Mango Ginger ]
4 or 5	Lemon [ Adjust ]
1 or 2	Carrot [ Optional ]
2 - 3	Green Chilly [ Adjust ]
1 Tbsp	sea Salt [ Adjust ]

Method :
Clean Manga Inji in water several time to remove mud sticking to it.
Scrap the skin and put them in clean water.
Chop them into thin circular slices.

Scrap the skin of carrot and chop into small pieces.
Chop green chilly into thin circular pieces.

Squeeze lemon and get the juice in a clean glass or porcelain jar.
Add half a cup of water and salt.
Mix well.

Add chopped mango ginger, carrot and green chilly into the jar.
Mix gently with a clean spoon.
Close the jar with a lid.

Allow to stand for 2 to 3 days before start enjoying.
The pickle remains good for a week in normal room temperature.
It can be stored in refrigerator to increase its shelf life.

A very good accompaniment for curd rice and also for rice mixed with sambar.

Other pickle recipes you might like to try

Inji Thokku

kothamalli thokku

nellikkai thokku

Avakkai urugai

maangai thokku