Instant Maa Inji Orugai recipe, How to make Mango Ginger Pickle
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Maa, inji/Mango Ginger is a root vegetable and looks like ginger which is good for pickling.The English name of Maa inji is Mango ginger ,yes it looks ginger.The taste of this Maa inji is the taste of mango and smell like mango Hence it is called Maa means Mango and also it looks like ginger so it called inji. Am sure this urugai recipe is favourite for all urugai lovers like me.
Recipe type: pickle
Cuisine: south Indian
  • 250 g Maa inji/Mango Ginger
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • A generous pinch hing
  • ⅓ cup lime juice
  • ⅓ tsp turmeric powder
  • 1 tbsp salt
  1. Peel off the skin of the Mango Ginger using a peeler or just scratch it with the fingers. Wash them well and then slice it.
  2. Take lemon juice, turmeric powder, salt in a small bowl mix well. Lemon juice gives nice sour taste to the pickle so don't miss this step.
  3. Mix the lime juice mix and the mango ginger. Keep aside for 1 hour. You also keep this for 3 days at room temperature and then temper for a good result. But for Instant Version no need to keep it for long. Just an hour is enough.
  4. Heat the oil and then Temper the mustard seeds. Let the mustard seeds to splutter.
  5. Add the Hing, make sure that it should not burn.
  6. Add the Pickle powder, once pickle powder is added to the oil immediately switch off the stove otherwise, the pickle powder will burn.
  7. Add the processed mango ginger pickle with the juice into the kadhai, mix well with the hot oil. leave it for ½ hour and then you see the mango ginger become soft and oil separates at the top. You can transfer it to an airtight container and use it 1 hour later. Maa inji pickle is ready to serve.
Recipe by Prema's Culinary at