Most of you had guessed it right :) but Mango-ginger is surprisingly unfamiliar to many, the humble root vegetable which belongs to the Ginger family has a bursting combo of the flavours of fresh raw mango and ginger!
I got introduced to this interesting vegetable in Tamil Nadu by my ma in law from whom I learnt this simple, guilt free, yet a much addictive pickle.
Ma inji / Mango-ginger- peeled and cut - 1 cup
Fresh green pepper- 1/3 cup
Lime juice -2 tbsps
Red chilly powder- 1tbsp
Salt-a tspful or as needed
Gingelly oil- a tbsp
Mustard seeds- 1/4 tsp
Asafoetida-a fat pinch
Curry leaves- a few (optional-I avoided them)
Hot water- 1/4 cup scant
Scrape away the thin skin of the mango-ginger. Wash and dry using a clean towel.Slice them into rounds and then across resembling 'half moons' as in the picture.The bigger half moons can again be sliced into two if needed.
Wash the green pepper with the stalks. Dry using the clean towel. Divide each stalk into smaller pieces with your fingers by careful pinches. A few corns may drop off from the stalks and do not worry about it. Dry well.
Heat oil in a small kadai, splutter the mustard seeds, stir in the asafoetida and the curry leaves followed by the red chilly powder. Be careful with the flame. I generally put off the stove at this stage to control the heat, acting on the chilly powder.Throw in the mango-ginger slices along with the green pepper. Let the flame be minimum to medium now and stir well to combine. Add salt and lime juice. Mix in hot water to add to the liquid part of the pickle.
Transfer maa inji - milagu oorugai in a clean dry ceramic container or a glass jar and refrigerate to keep well.
Enjoy with rice and curd :)