Mango Ginger (Curcuma amada Roxb.) is a unique spice having resemblance with ginger but imparts a raw mango flavour. The main use of mango ginger is in the manufacture of pickles and culinary preparations. Ayurveda and Unani medicinal systems have given much importance to mango ginger as an appetizer, many other uses to cure itching, skin diseases, bronchitis, asthma, hiccough and inflammation due to injuries. 

Such medicinal benefits mango ginger has. Now its Mango ginger season and hence I love to make mango ginger thokku and my family enjoys this pickle very much. This Mango Ginger Pickle (Maa Inji thokku) is very easy to make and very tasty too. We can eat more quantity of curd rice if served with Maa Inji Thokku. Try this yummy thokku and share your experience!


Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe
Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe


Preparation and Yield:
Preparation time20 mins
Cooking Time40 mins
Yield150gms

Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe
Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe

Ingredients:
Mango Ginger250 gms
Tamarind1 lemon size
Red Chilli Powder2 tablespoon
SaltTo taste
Hing1/2 teaspoon
Grated Jaggery2 tablespoon
Gingelly Oil2 tablespoon
Mustard Seeds1 teaspoon


Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe
Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe


Method:

  1. Wash and pat dry the mango ginger. Peel the skin and grate the mango ginger

  2. Soak the tamarind in water and extract the juice

  3. Heat 1 tablespoon of oil in a pan. Add mustard seeds. When the mustard seeds starts to sputter, add grated mango ginger and mix well. In low flame, saute the grated mango ginger till they are tender and soft

  4. When the mango ginger is cooked, add tamarind juice. Allow the mango ginger to boil in tamarind juice for 5 minutes till the raw smell of the tamarind juice goes off. Add red chilli powder, salt and hing and mix well.

  5. Allow the pickle to cook in low flame for atleast 10 minutes. Then add grated jaggery and mix well and keep in flame for another 20 minutes. 

  6. The pickle will become like a thokku consistency. You can taste and adjust the salt and spice. Remove the thokku from flame. Allow the pickle to cool off and then transfer it to a air-tight container. Add 1 tablespoon of oil on top of the pickle and close it with a lid. You can keep it in cool place or store it in refrigerator. If we don't put wet spoon it will stay for more days.

  7. The spicy and tasty Mango Ginger Pickle is now ready to serve with curd rice
  8. Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe
    Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe

Post a Comment Blogger

  1. lipsmacking thokku. would taste heavenly with a bowl of curd rice. yum!

    ReplyDelete
  2. mmmmmmmmm... Mouth watering

    Vasantha

    ReplyDelete
  3. Super like Mami, can we omit the Jaggery part....

    ReplyDelete
    Replies
    1. Hi Vijaya Rao, adding jaggery brings out the sourness. But you can omit it.

      Delete
  4. Made this today.. Turned out fantastic.. Thank you

    ReplyDelete

 
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