Manga inji resembles a ginger but tastes like a raw mango. It is very popular in south Indian cuisine. Pickles are mainly prepared with this inji and mostly served at weddings. It goes best with yogurt rice and has a crisp texture and I love having them with curd rice. I stumbled upon mango inji at the local Indian store and decided to get some. Yesterday, a friend and she offered me some lemons from her garden and I decided to use it in the preparation of manga inji. I like to make the pickle with the skin on the manga inji because I was once told by a wise person that ginger's skin has great medicinal properties. For dinner I enjoyed some curd rice with manga inji. Here is how I prepared it.
Measuring Spoon and Cups
Manga Ingi/ Ginger - 3 cups sliced
Lemon Juice - from 3 lemons
Salt to taste
Green Chillies - 4 thinly sliced
Sesame Oil - 1 tbsp
Mustard Seeds - 2 tsp
Asafoetida - 1/2 tsp
1. Wash the manga inji and place a mandolin in a bowl and thinly slice the manga inji.
2. Squeeze some lemon juice and add salt to it.
3. Heat the seasoning ladle with oil. Add mustard seeds ( allow it to pop), asafoetida powder and green chillies and pour it over the manga ingi.
4. Mix and store in the fridge for a few days.