Mango Ginger Chutney

Mango ginger or maanga inji or ma inji or Ambe haldi called as curcuma Amada in English belongs to the ginger family and tastes like raw mango. It is basically a rhizome and used in South Asian and South East Asian cooking. It can be added to salads and stir fries for an added flavour. It’s used in making pickles and chutneys. Besides, it has lot of medicinal properties. It’s used to treat nausea,

anorexia etc. It has a very fresh aroma resembling raw mango. Below, you can see two recipes with mango ginger. A curd based pachadi and a chutney. It can be a perfect accompaniment with steamed rice or dosa.

Recipe I: Manga Inji Pachadi

Ingredients:

• Manga Inji 2 inch piece
• Salt to taste
• Dry red chilies 2-3
• Grated coconut 2 tbsp
• Thick curd 3-4 tbsp
• Sugar a pinch
• Oil 1 tsp
• Mustard seeds 1/2 tsp
• Curry leaves few

Method:

• Wash and peel the manga inji pieces. Chop them roughly.
• In a mixer jar, grind together the manga inji pieces, salt, dry red chilies and the grated coconut.
• Add the curd and whisk for a minute.
• Add a teaspoon of oil in a kadhai and add mustard seeds.
• When they splutter, add the curry leaves and one or two pieces of dry red chilies.
• Add the tempering into the ground mixture. Adjust salt and add a pinch of sugar to balance out the flavours.
• Serve it with rice or dosa.

Recipe II: Manga Inji Chutney

Ingredients:

• Manga Inji 2 inch piece
• Salt to taste
• Curry leaves few
• Urad dal 1 tsp
• Peanuts 1 tbsp
• Grated coconut 1 tbsp
• Jaggery 1 tsp
• Red chilies 2-3
• Oil 2 tsp
• Tamarind 1 inch diameter ball

Method:

• Peel and wash the manga Inji. Slice it roughly into roundels.
• Heat a teaspoon of oil in a kadhai and roast urad dal, peanuts and red chilies.

• Now add the manga inji pieces and roast them too.

• Add grated coconut, salt and tamarind and cook them on low flame for few more minutes.

• Switch off the flame and cool the mixture.
• Grind it in a mixer jar till you get a smooth paste.

• Heat the remaining one teaspoon oil and add the mustard seeds.
• As soon as they splutter add few pieces of dried red chilies and curry leaves.

• Add the ground mixture and cook on low flame for 3-4 minutes.

• Serve it with rice, idli or dosa.