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

Inji Thokku

#InjiThokku  #GingerPickle : #Ginger is called #Inji in Tamil. Ginger [ Zingiber officinale ] is one of the most widely used spices [ condiments ] all over the world and it is used extensively in Indian and Chinese cuisines.
Ginger root is used not only for its flavor and also for its therapeutic properties. The therapeutic property is due to a chemical component called gingerol. It acts as a highly potent antioxidant and anti-inflammatory agent. Ginger has been used in our dishes as it helps proper digestion of food. Traditionally Ginger has been used as home remedies to ward off various ailments.
So daily we should try to include ginger either fresh or dried form in small quantities in our food.
Now a recipe to prepare a spicy pickle using ginger.

Ingredients :
150 gms	Ginger
8 - 10	Red chilly [ adjust ]
1/2 Tsp	Fenugreek
Amla size	Tamarind
1/2 Tsp	Turmeic powder
15 - 20	Curry leaves [ optional ]
1 Tsp	Jaggery [ adjust ]
1 Tsp	Mustard seeds
2 Tsp	Salt [ adjust ]
1/3 cup	Gingelly oil [ till / sesame oil ]

Method :
Soak tamarind in lukewarm water.

Wash ginger well and remove the skin.
Chop nicely into julians.
Heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Fry fenugreek till it turns golden color and transfer into a mortar.
Set aside.

Now fry red chilly in the same kadai adding 1/2 Tsp of oil.
Keep stirring till it turns deep red in color.
Transfer into a bowl and keep aside.

Then in the same kadai add 1 Tsp of oil and saute ginger julians.
Keep stirring till its raw smell goes off and turns slightly golden color.
Turn off the stove.
Transfer into a bowl and allow to cool down to room temperature.
Squeeze tamarind and get the pulp.

Now transfer sauteed ginger, red chilly, salt and jaggery into a blender jar.
Grind coarsely and then add tamarind pulp.
Grind into a smooth paste.
Transfer into a bowl and set aside.

Heat a kadai with remaining oil on a stove over medium flame.
Crackle mustard seeds and then add curry leaves.
After that add the prepared paste & turmeric powder and mix well.
Adjust salt.
Keep stirring at regular intervals.
The paste slowly turns into a single mass and oil starts coming out.
At this stage powder the roasted fenugreek using a pestle and add into the kadai.
Mix well for a minute.
Turn off the stove and transfer into a clean and dry porcelain bowl or bottle.
Close only after the thokku comes down to room temperature.

Tasty tasty spicy inji thokku is ready.
It goes well with almost all tiffin items and tastes great with thayir sadham.

It can be stored in a dry and clean bottle for ten days to a month at normal room temperature.
Take extra care to use only a clean and dry spoon to take out the pickle every time.

Other pickle recipes you might like to try

lemon in salt

kothamalli thokku

nellikkai thokku

Avakkai urugai

maangai thokku

Ginger Chutney

#GingerChutney  #InjiChutney : I generally use very small quantity of ginger ( inji ) in upma, lemon rasam, more kuzhambu, muttaikose koottu, etc.,... for its aroma and to enhance the taste of that recipe. Most of the times I do not use ginger since my daughter does not like its taste. But when she happened to taste ginger chutney at a friends' home in Germany who is from Andhra Pradesh, India, she liked the taste. She asked me to learn it from her friend's mother. I immediately called her and noted down the recipe.

The method is to saute ginger well in oil and roast red chilly and urad dhal in oil. Then grind with jaggery, salt and tamarind. It has to be kept on fire by adding oil till it looses its water content completely to increase its shelf life.

I made the chutney and but did not stir fry over fire. The chutney was very tasty and happened to be an excellent side dish for pongal, upma, dosai, idly,..... and also very good when mixed with white rice. Let me present how I made this chutney.

Ingredients :

2 inch long piece                                      Ginger

2 Tsp                                                     Urad Dhal

3 ( Adjust )                                             Red Chilly

Small Amla size ball                                Tamarind

2 Tsp                                                     Jaggery

3/4 Tsp                                                  Salt

1 Tsp                                                     Oil

Method :

Keep a kadai on slow flame with 1/2 Tsp of oil.

Roast red chilly and urad dhal.

Transfer into mixer jar when dhal turns golden color.

Add another 1/2 Tsp of oil and add ginger pieces.

Saute well and finally saute tamarind for few seconds.

Transfer into same mixer jar.

Allow to come to room temperature.

Add other ingredients and initially grind without adding water.
Then add little water and grind into a smooth paste.

Taste a little bit and adjust salt and jaggery.

Transfer into a bowl.

Enjoy with Pongal or Idly,

Dosai or Upma, etc.,....

Take hot white rice in a plate, add enough chutney and mix well with a dash of gingelly oil ( till / sesame oil ). Relish with sambar or vathakuzhambu. Ah! Aha!.... too good!....



You might like to try

Nellikkai Chutney [Amla Chutney ]

Amla Pudhina Chutney

Amla Yogurt  Dip

Garlic Tomato Chutney

Brinjal Chutney

Capsicum Chutney

Muttacos [ Cabbage ] chutney

Katharikkai [ Brinjal ] chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index