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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
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Manga Inji Pickle/ Mango Ginger Pickle/ Amba Haldi Achar

Easy, quick and delicious pickle from mango ginger slices and green chili in lemon juice and salt.
Prep Time15 mins
Cook Time2 mins
Total Time17 mins
Course: pickle
Cuisine: Indian, south indian, Tamilian
Keyword: Achar, Amba Haldi, Manga Inji, Mango Ginger, Oorugai, Pickle
Servings: 12 servings
Calories: 12kcal
Author: Sujata Shukla


For the Mango Ginger Pickle

  • 200 gms Mango Ginger About 150 gms when peeled and sliced/ about 1 ¼ cups
  • 30 gms Fresh Lemon juice 2 tablespoons
  • 3-4 Green chilies
  • 1 teaspoon Rock salt or Sea Salt or to your taste

For Tempering

  • 10 gms Nalla Ennai/ Gingelly/ Til Oil/ Sesame Oil or a mild vegetable oil like Sunflower 2 teaspoons
  • 3 gms Mustard seeds 1 teaspoon


To Make Mango Ginger/ Manga Inji/ Amba Haldi Pickle

  • 200 gms of the raw mango ginger give about 150 gms after peeling and slicing, as some of the small nodes/protrusions may have to be chopped of, being difficult to peel.
    Wash the mango ginger root and dry it thoroughly. Peel. Wash again if any bits of peel remain, again drying well. Slice into uniform thin rounds. You may chop it into small pieces or lengths, though the traditional Tamizh method is to make it into rounds.
  • Squeeze lemon juice.
    Remove the stalks and split the green chilies vertically, keeping the chili intact at the top. Slice into smaller pieces if you wish for convenience in serving/ eating.
  • Place the manga inji/ mango ginger slices and chili slices in a jar. Add lemon juice, salt. Shake the jar well.
  • Heat oil in a small pan. Add mustard seeds and once they crackle, pour the tempering on the pickle.
    Shake the jar or stir, cover and set aside for an hour. Store in the fridge.
  • The salt will cause water to be slowly released from the mango ginger slices. The flavours therefore get better balanced after a day or two and hence the pickle tastes best after this period.
    Makes a flavourful side with curd rice or with rice and dal or khichidi.


Serving: 2tablespoons | Calories: 12kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 231mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg