Maa Inji is also known as Mango Ginger in English or Mangai Inji in Tamil. It smells like mango and looks like ginger. It is botanically known as Curcuma Amada.
In chettinad recipes one or two recipes are made out of this Maa Inji. Those we will see later. The benefit of Maa Inji is something you will love. It reduces cholesterol and good for the heart.
Pachai Milagu is the raw tender pepper corns. It is Piper Nigrum or black pepper young fruits. The combination of this black pepper and maa inji goes very well as a pickle. It is easy to make and can be stored in the refrigerator for about a fortnight.
As both these are seasonal you can make them when they are available and enjoy them later. For these pongal holidays we went to yelagiri hills. At yelagiri we stayed in a cottage which had pepper corns and coffee plants. Me and my Anni picked some fresh Pepper corns to make pickle. Then Buy maa inji from market and make the pickle.
Maa Inji – Mango Ginger
Pachai Milagu – Raw tender pepper corns
Now let us see how to make Maa Inji Pachai Milagu Oorugai
- Maa Inji – 250 Gms
- Pachai Milagu – 250 Gms
- Lemon – 2 big
- Rock salt – 2 tsp
- Turmeric powder – ½ tsp
- Water – 100 ml
Wash maa inji and milagu. Cut pachai milagu into one inch pieces.
Maa Inji Pachai Milagu Oorugai / Mango ginger Raw Pepper corn Pickle
Peel the maa inji and cut in to thin rounds. Squeeze the lemon and take the juice.
Boil the water in a pan and add salt and turmeric powder. Keep the boiled water aside to become luke warm.
Then add maa inji, pepper corns and lime juice and mix well. Use the pickle after one day so that maa inji and pepper are good to taste.
After two days you can refrigerate and use. Serve with curd rice or sambar rice.
You can store it in the fridge and use.