Mango Ginger Pickle-Maa Inji Oorugai

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 1 cup - mango-ginger (grated)
  • 1 tbsp - red chilli powder
  • Salt - to taste
  • 1/4 tsp - asafetida powder
  • 1 tsp - mustard seeds
  • 1 tsp - amchur powder
  • Oil - 2 tbsp

How to Make Mango Ginger Pickle-Maa Inji Oorugai

  • Heat oil in a pan. Once it's hot, add mustard seeds and let it splutter.
  • Add the asafoetida powder and fry for few minutes.
  • Add now the grated mango-ginger, red chilli powder, salt and cook in simmer for a few minutes.
  • Finally add the amchur powder and toss it gently.
  • Put off the stove and let it cool completely.
  • Store this pickle in a cleaned, dry airtight container.
  • Stays prefect for a week in room temperature and more than a month in fridge.
  • Enjoy this pickle with rice or rotis.
  • Recipe courtesy: Priya Easy N Tasty Recipes