Maa Inji Chutney Recipe - Mango Ginger Chutney

Maa Inji Chutney also known as Mango Ginger (Manga Inji) Chutney with step by step photos. This chutney stays good for 3-4 days and can be served as side dish with idli, dosa and poori especially if you are travelling.

Last year was not a good one for me and I took the time out and only blogged occassionally. Though I do not want to go into reasons which may come across excuses, they are really genuine. My laptop conked once again. But this time though I swear I did not do anything at all. It was old and the keys simply stopped working one afer the other.

For the past 3 to 4 months itself I had been using only my iPad to type and used my laptop only for transferring and editing the pictures and for copy pasting before hitting the publish button. And let’s not forget the historic Chennai Floods. It totally left me depressed.

For the unknown, Maa Inji is a variety of ginger that has a unique smell of mango but tastes like ginger. The sharpness of this ginger is a bit mild than when compared to the regular ginger. It happens to be my Mom’s favorite. I can’t believe that I did not take to this while growing up. What was wrong with me?

Only after I got married and a few years down the lane I started loving the flavor of Maa Inji. For people who avoid the regular ginger chutney for its pungent aroma, they can try out this maa inji chutney. It also happens to be in season during the winter time.

Maa Inji Chutney with step by step photos:

1. Wash Maa inji well. Unlike the regular ginger this will not have so much of dirt. Chop into thin roundels.

2. Heat a pan with 2 tsp oil. Add urad dal and roast till becomes golden brown in color. Add whole dry red chilies and roast for a minute.

3. Add the maa inji roundels and roast till the edges begin to shrivel. Add tamarind piece if using at this stage and cook along with everything.

4. Take off fire and let it cool. Transfer to a mixie jar, add salt.

5. Grind everything together adding little water to a smooth paste.

6. Heat the same pan with 1 tsp oil, add mustard seeds and let it splutter. Add the ground chutney and mix well.

7. Take off fire and transfer the maa inji chutney to a serving bowl.

8. Serve with idli, dosa and pooris.

Maa Inji Chutney Recipe details below:

Maa Inji Chutney Recipe

Radhika

Maa Inji chutney also known as Mango Ginger chutney with step by step photos.

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Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course Side Dish

Cuisine South Indian

Servings 1 /2 cup

Ingredients

  

• Maa inji or Mango ginger - 50 gms
• Urad dal - 1 tbsp
• Whole dry red chilies - 10
• Tamarind - 1 small piece optional
• Mustard seeds - 1 tsp
• Salt - to taste
• Oil - 3 tsp

Instructions

 

• Wash Maa inji well. Unlike the regular ginger this will not have so much of dirt.
• Chop into thin roundels.
• Heat a pan with 2 tsp oil. Add urad dal and roast till becomes golden brown in color.
• Add whole dry red chilies and roast for a minute.
• Add the maa inji roundels and roast till the edges begin to shrivel.
• Add tamarind piece if using at this stage and cook along with everything.
• Take off fire and let it cool. Transfer to a mixie jar, add salt.
• Grind everything together adding little water to a smooth paste.
• Heat the same pan with 1 tsp oil, add mustard seeds and let it splutter.
• Add the ground chutney and mix well.
• Take off fire and transfer the maa inji chutney to a serving bowl.
• Serve with idli, dosa or pooris.

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