Mango Ginger (Curcuma amada Roxb.) is a unique spice having resemblance with ginger but imparts a raw mango flavour. This Mango Ginger Pickle (Maa Inji thokku) is very easy to make and very tasty too.
Mango Ginger ( Mam Inji), (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
Course: Pickles
Cuisine: Indian, South Indian, Tamilnadu
Prep Time: 20minutes
Cook Time: 40minutes
Total Time: 1hour
Servings: 150gms
Calories: 70kcal
Author: Sowmya Venkatachalam
Mango Ginger (Curcuma amada Roxb.) is a unique spice having resemblance with ginger but imparts a raw mango flavour. This Mango Ginger Pickle (Maa Inji thokku) is very easy to make and very tasty too.
Wash and pat dry the mango ginger. Peel the skin and grate the mango ginger
Soak the tamarind in water and extract the juice
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
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.
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.
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.
The spicy and tasty Mango Ginger Pickle is now ready to serve with curd rice
Notes
Always store the pickle in a clean and air-tight container
Use always dry spoon to scoop out the pickle.
Keep the pickle refrigerated for longer shelf-life
Nutritional Info
Nutrition Facts
Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe
Amount Per Serving (2 tbsp)
Calories 70Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 6g2%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Method:
Wash and pat dry the mango ginger. Peel the skin and grate the mango ginger
Soak the tamarind in water and extract the juice
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
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.
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.
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.
The spicy and tasty Mango Ginger Pickle is now ready to serve with curd rice
Mango Ginger Pickle Recipe | Maa Inji Thokku Recipe
The inside of mango ginger looks like ginger.. You can taste a small piece of it.. it tastes like mango with the smell of a ginger. If not, you might have got a turmeric by mistake.
lipsmacking thokku. would taste heavenly with a bowl of curd rice. yum!
mmmmmmmmm… Mouth watering
Vasantha
Super like Mami, can we omit the Jaggery part….
Hi Vijaya Rao, adding jaggery brings out the sourness. But you can omit it.
Made this today.. Turned out fantastic.. Thank you
Hi, I just picked this mango ginger but am a little confused. It is Orange color inside. Am not sure if it is turmeric since it smells like one!
The inside of mango ginger looks like ginger.. You can taste a small piece of it.. it tastes like mango with the smell of a ginger. If not, you might have got a turmeric by mistake.
Tamarind is necessary? How many days we can keep it
Maa Inji is less tangy. to make the pickle tangy in right amount, we need to add tamarind.
must for a curd rice.
Excellent
Thank You
What is its shelf life?
With air-tight container, using dry spoon to scoop every time and with refrigeration, the shelf like would be more than 6 months.
Will make thoku verbatim and taste.seems a good recipe to me.hope i also make it like she explains and succeed.
Thank you 🙏