One of my favourite pickle if you can call it that is this yummy combination of the mango ginger tender roots with green chillies or green pepper and lime juice.
This is my easiest and ready to eat pickle when I have no other pickle. This goes well with curd rice and I also like to have it with paratha!
Called Maa inji or manga inji pacha milagai oorugai in Tamil , it is always prepared fore festivals for the traditional leaf lunch.
1 cup tender mango ginger ( so called as the tender ginger has a strong raw mango aroma ) so use only this variety and no other will do.
1/2 cup finely chopped a little de seeded green chillies or less than 1/2 cup
3 limes fully juiced removing seeds.
Pinch of rock salt.
B. 1 tsp mustard seeds for tempering.
2 tsp sesame oil for tempering.
Pinch of turmeric powder.
C. 2 tsp mustard seeds
1 tsp fenugreek seeds ( menthiyam )
Peel and chop the mango ginger to small pieces. Chop the green chillies removing some seeds.
In a bowl mix all ingredients given in ingredients list A.. Mix with a spatula till everything is well combined.
Prepare the tempering and keep aside. List B.
Roast and grind to powder ingredients mentioned. Add to the mixture of the raw tender mango ginger and green chillies lime mixture. Shake well.
Pour tempering over it, mix well.
Keep aside and it is ready to eat immediately though it will taste better next day when the pickle oozes water after adding salt.
Have with curd rice this summer!