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Home » Pickles and Relishes Recipes » Mango Ginger/ Manga Inji/ Amba Haldi Recipes

Mango Ginger/ Manga Inji/ Amba Haldi Recipes

Published: Feb 28, 2021 Modified: Mar 5, 2021 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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Mango Ginger sliced into pale cream rounds, with a black handled knife in the background. A bowl with slices to the right and multi coloured napkin at the right background https://www.PepperOnPizza.com

The Mango Ginger/ Manga Inji/ Amba Haldi is such a delicious and easy to use ingredient that I felt it merited a separate post by itself. Domestically a traditional component in pickles in India, it has been used for centuries in both Ayurveda and Unani medical systems.

Short pieces of unpeeled pale brown roots, some with several nodes on the sides. All on a dark brown background
Raw unpeeled Mango Ginger

What Is Mango Ginger?

Botanically known as Curcuma amada, it belongs to the family Zingiberaceae which includes ginger, turmeric, cardamom and galangal among its members. It is however, neither ginger nor a type of mango and is more closely related to Turmeric, Curcuma longa. It derives its name from its appearance, which is quite similar to ginger, and its aroma and taste, which is a very subtle form of that of raw mango. Hence, its name!

It is known by different names across India: manga inji or maa inji in Tamizh and Malayalam, mamidi allam in Telugu, huliarasina in Kannada, karpura haldi, amba haldi, ama haladi in Hindi, amada in Bengali, amba haldar or ambaldi in Marathi, safed haldar in Gujarati, etc.

The root like vegetable is actually a rhizome, i.e. simply speaking, a plant stem which grows underground and sends out shoots and leaves.

Several round slices of mango ginger/ manga inji/ amada/ amba haldi on a brown chopping board with a black handled knife. A bowl with more slices on the right and a napkin multi coloured with yellow, blue, red and white to the right background
Preparing the vegetable for pickling

Possible Health Benefits

In Ayurveda, this vegetable/ spice is believed to have a cooling effect on the body. Further, it is believed to give relief from biliousness, itching and some skin conditions and inflammation due to injuries. It is used as an appetizer and a laxative. Extracts from the leaves of the plant are said to contain anti-oxidants and further research is on for the use of this extract in treatment of cancer. To read more about the possible benefits of this vegetable, refer here.

How To Use Amba Haldi/ Manga Inji

Here are a few recipes with this delectable rhizome. More will be added in the coming days. I am indebted to blogger friends Seema Doraiswamy Sriram who blogs at Mildy Indian, and Sujata Roy of Batter Up With Sujata, for generously sharing their lovely Salad and Chutney recipes here for the benefit of readers.

Fresh Cucumber Carrot Mango Ginger Salad

While white turmeric or manga inji is best known in pickles, here is an aromatic and flavourful salad with the addition of cucumber, raw mango and carrot, from food blogger Seema, of Mildly Indian. Here's the link to the recipe post: Mum's Maangainji Salad.

Maanga Inji/ Mango Ginger Fresh Salad

Easy Manga Inji Pickle

The easiest pickle you could possibly make, where the only real prep is to peel and slice the vegetable. From this blog, PepperOnPizza. Link to the recipe for Manga Inji Pickle: Manga Inji Pickle/ Amba Haldi Pickle

Pale yellow round slices of manga inji pickle in a glass jar. Bits of green chilies and black mustard seeds on top. An yellow, blue, white and red striped napkin to the left and front, all on a grey wooden board
Manga Inji Pickled in Lemon Juice

Gondhoraj Lebu Masoor Dal with Amada

Fragrant and Delicious Masoor (Red Lentils) Dal, with a tempering of panch phoron, the quintessential East India/ Bengali cuisine blend of 5 whole spices. Juice and leaves of Gondhoraj Lime and roasted, powdered rajduni spice add to aroma and flavour. Quick and easy. Link from this blog, PepperOnPizza: Gondhoraj Lebu Masoor Dal with Amada

Gondhoraj Lebu Masoor Dal with Amada. Bright yellow cooked masoor lentils with green lime leaves, green chili and brown spices on the surface. Slice of lime in foreground. All on a brown background
Masoor Dal with Gondhoraj Lime and Amada/ Mango Ginger

Almond Walnut Chutney with Amada

Try out this recipe shared by Sujata Roy of Batter Up With Sujata, for an easy Almond walnut chutney. The delicious chutney is flavored with amada (as mango ginger is referred to in Bengali), a tasty accompaniment for a snack or any meal. Link to the recipe: Almond Walnut Chutney with Amada.

Almond Walnut Chutney with Amada

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Previous Post: « Gondhoraj Lebu Masoor Dal with Amada
Next Post: Gajar Gobi Shalgam Achar with Fresh Haldi Root »

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Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

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