Wednesday 17 February 2021

Maangai Inji Thokku Recipe/Maa Inji Thokku Recipe/Mango Ginger Pickle Recipe/How to make Maangai Inji Thokku with step by step photos & Video in both English & Tamil

 Maangai Inji Thokku/Maa Inji Thokku is a unique, delicious and finger-licking thokku bursting with flavours. Mango ginger/Maa Inji [Curcuma Amada] is a seasonal root vegetable used to make pickles/thokku in South India. Mango Ginger is neither related to Ginger nor Mango but to turmeric. They look like ginger, but impart raw mango smell when peeled, along with sharpness of ginger towards the end when eaten raw.

Mango Ginger belongs to turmeric family, has antibacterial ,antibiotic properties, anti-inflammatory, anti-allergic properties and is used for medicinal purposes in Ayurveda and Unani. Not just that they are great appetizers but also used for curing skin diseases, bronchitis, asthma etc.

Mango Ginger Pickle/Thokku is very easy to make and is extremely tasty. It is best served with curd rice, rasam rice or even with idlis, dosas, rotis, chapatis etc or it can just be mixed with steam cooked white rice and enjoyed.

Here’s how to make Maangai Inji Thokku/Maa Inji Thokku with step by step photos & Video…


Maangai Inji/Maa Inji

250 gms

Red Chilli Powder

1.5 tsp

Turmeric Powder

¼ tsp


¼ tsp


One big lemon size ball


1 tsp [optional]

Mustard Seeds/Kadugu

1 tsp

Fenugreek Seeds/Vendhayam

½ tsp

Curry Leaves/Karuvepilai


NallaEnnai/Gingelly Oil

3-4 tbsp


As needed

Preparation Time: 25 minutes                     Recipe Category: Pickle

Cooking Time: 25 minutes                             Recipe Cuisine: Tamil Nadu, India

Author: Priya Anandakumar

Other Pickle/Thokku varieties that might of interest…

MangoPickle/Maangai Oorgai

VaduMaangai Oorgai/Raw Baby Mango Pickle

InstantMaangai Oorgai/Mango Pickle in 5 minutes[Video Recipe]

CitronPickle/Naarthangai Oorgai

InstantGreen Chilli Pickle/Pacchai Milagai Oorgai

NellikkaiThokku/Gooseberry Thokku

TomatoThokku/Thakkali Thokku

Here's a short video on how to make Maa inji Thokku in both English & Tamil...


Maangai Inji/Maa Inji/Mango Ginger

Wash the maangai inji/mango ginger thoroughly with water to get rid of all the mud and pat them dry.

Peel the skin either with knife or peeler.

Grate them with a grater and keep it ready.

Meanwhile soak the tamarind with 1 cup of water. Extract the juice and keep it ready.

Heat about 3 tbsp of Gingelly oil/Nallaennai in a kadai/pan. Splutter mustard seeds, then add fenugreek seeds/vendhayam and fry for 20 seconds. Add the curry leaves and fry it as well.

Now add the grated mango ginger/maa inji and mix really well on low flame.

Saute well until they turn tender and soft.

When the mango inji is cooked, add red chilli powder, turmeric powder, asafoetida/perungayam and required salt.

Mix everything really well and saute well on low flame for about a minute.

Now add the tamarind extract and cook really well until all the raw smell has vanished on low flame for about 10-12 minutes.

Maa inji along with masala will turn into thokku consistency and the oil will start to float on top.

At this stage add the jaggery powder and mix really well and switch off the stove.

Let it cool down completely. Transfer it to airtight glass jars/container, pour 1 tbsp of oil on top and store for future purpose.

Delicious Maa Inji Thokku is ready to be enjoyed, serve it with curd ,rasam rice, idlis, dosas, rotis, parathas etc as accompaniment, or you can just mix it with steam cooked white rice and enjoy.

Here's a short video on how to make Maa Inji thokku in both English & Tamil


Adjust the spice level according to your family needs.

Addition of jaggery is optional; you can very well skip it.

I have added fenugreek seeds/vendhayam, instead you can dry roast it, powder it and add it towards the end.

You can store the thokku in cool place or in refrigerator for longer shelf life.

Always use only clean, dry spoon to take the thokku.

Thank you all for visiting my space, please come back again for more tempting and delicious recipes from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…



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