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Mango Ginger Pickle-Maa Inji Oorugai Recipe

Mango Ginger Pickle-Maa Inji Oorugai is a popular Indian Pickles-Chutneys
Author :
On :
Monday, 24 July, 2017
Category :
Vegetarian Recipe
Course :
Pickles-Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 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:

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


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