Mango Ginger Pickle/Maa Inji Urugai

Every vegetable or fruit will have their season and obviously we love to cook maximum with the seasonal vegetables or fruits before their season ends. Today recipe for the seasonal theme of this week's blogging marathon is a simple but yet a prefect post for this week's theme.Mango ginger is a seasonal rhizomes and  its a plant of ginger family which is closely related to turmeric, this mango ginger looks very similar like ginger but tastewise they will have raw mango taste. Knobbly on outside and pale yellow on inside this mango ginger suits prefectly for making pickle.

Mostly South Indians will make a quickest version of mango ginger pickle without cooking. Yep just add salt, chopped green chillies,lemon juice and chopped mango ginger,mix and your pickle is ready. This instant pickle goes awesome with curd rice, but my version is also quite a quickest version but this pickle need some cooking. You can enjoy this pickle with anything, they goes awesome with rotis too.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27.

1cup Mango ginger (grated)
1tbsp Red chilly powder
Salt
1/4tsp Asafoetida powder
1tsp Mustard seeds
1tsp Amchur powder
Oil

Heat oil in a pan,once its hot,let splutters the mustard seeds, add the asafoetida powder and fry for few minutes.

Add now the grated mango ginger, red chilly powder, salt and cook in simmer for few minutes, finally add the amchur powder,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.