If you've ever delved into South Indian cuisine, you know that the meal isn't complete without a variety of side dishes, especially pickles. Among the myriad of pickles, Mangai Ingi Oorugai stands out for its unique blend of flavors and health benefits. This tangy mango ginger pickle is a delightful addition to any meal, offering a burst of taste with every bite.
White turmeric or maangai ingi looks like turmeric and ginger and has a mango taste. It is one of the ancient spices of India. We generally make pickles using white turmeric. White turmeric has anti-inflammatory and anti-microbial properties that keep you from any digestive or respiratory issues. White turmeric consists of several anti-oxidants, thus it inhibits production of free radicals. Free radicals destroy cells of the body and cause further harm.
Ingredients:
- Mango Ginger - ½ kg.
- Lemon - 6
- Salt - as needed or 3 tsps.
- Red Chilli Powder - as needed or 3 tsps.
- Turmeric Powder - ½ tsp.
- Asafoetida - ¼ tsp.
- Gingelly Oil - 1 ladle
- Mustard Seeds - 1 tsp.
Method:
- Wash and clean the mango ginger pat dry with a clean towel.
- Peel the skin and cut into thin round discs.
- Heat oil in a pan and add mustard seeds.
- When it splutters add asafoetida powder and fry for a minute.
- Now add the mango ginger and fry in low flame along with salt till the mango ginger is half cooked.
- Now add chilli powder and turmeric powder and mix well.
- Add some more oil if the oil is less. You should add more oil for the pickle to stay long.
- Cook till the water from the mango ginger completely dries.
- Now switch off the stove and add lemon juice taken from 6 lemon and mix well.
- When the pickle cools down store in an airtight container.
- This pickle will be good for two weeks when kept outside.
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