Mango Ginger Pickle / Maanga Inji Oorugai
Mango ginger is good for heart. It controls cholesterol level and regulates blood circulation. Turmeric also control cholesterol level. So both combine to give a good benefit to our health. I have already posted Maa inji pachai milagu oorugai. This is a very easy recipe and can be made in ten minutes.
Now let us see how to make Mango Ginger pickle.
Mango Ginger Pickle / Maanga Inji Oorugai Ingredients:
Maanga Inji - 250 gms
Lime - 2 small
Green chilli - 4
Turmeric powder - ¼ tsp
Salt - ½ tsp
Water - ¼ cup
Mango Ginger Pickle / Maanga Inji Oorugai Method:
Peel mango ginger. Wash it and dry with kitchen towel. Chop green chilli and mango ginger into thin round slices. Heat water in a pan and keep aside for cooling.
Add chopped mango ginger, green chilli, salt, turmeric powder, lime juice and warm water in a ceramic bowl .
Mix it well.
Serve with curd rice.
Note:
Add salt and chilli according to your taste.
If you want your pickle juicy you can add water.
After 24 hours you can refrigerate and use.
Mango ginger is good for heart. It controls cholesterol level and regulates blood circulation. Turmeric also control cholesterol level. So both combine to give a good benefit to our health. I have already posted Maa inji pachai milagu oorugai. This is a very easy recipe and can be made in ten minutes.
Now let us see how to make Mango Ginger pickle.
Mango Ginger Pickle / Maanga Inji Oorugai Ingredients:
Maanga Inji - 250 gms
Lime - 2 small
Green chilli - 4
Turmeric powder - ¼ tsp
Salt - ½ tsp
Water - ¼ cup
Mango Ginger Pickle / Maanga Inji Oorugai Method:
Peel mango ginger. Wash it and dry with kitchen towel. Chop green chilli and mango ginger into thin round slices. Heat water in a pan and keep aside for cooling.
Add chopped mango ginger, green chilli, salt, turmeric powder, lime juice and warm water in a ceramic bowl .
Serve with curd rice.
Note:
Add salt and chilli according to your taste.
If you want your pickle juicy you can add water.
After 24 hours you can refrigerate and use.
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