Mango Ginger Pickle (Maa Inji Thokku)

Mango Ginger Pickle (Maa Inji Thokku) — the only Indian pickle that tastes of raw mango and contains no mango at all. Maa inji is Curcuma amada — a turmeric relative, not a ginger and not a mango. The rhizome looks like ginger but has pale cream flesh, none of ginger's heat, and an unmistakable green-mango aroma.

Key Benefits

• Made from Curcuma amada, a seasonal South Indian rhizome harvested roughly September to March.
• Neither ginger nor mango — botanically a turmeric relative, with a natural raw-mango aroma from its own volatile compounds.
• Traditional thokku method — slow-cooked with tamarind and jaggery in cold-pressed gingelly oil.
• No chemical preservatives, no artificial colours or flavours.
• Limited seasonal batch, hand-peeled. When the season ends, it is gone until the next one.

Nutritional Information

This is a high-salt condiment. Sodium is roughly 4,000 mg per 100 g, about 10 g of salt, because salt and oil are doing the preserving. Indicative values; figures printed on pack come from our own lab analysis of that lot.

Ingredients & Serving

• Ingredients: mango ginger rhizome, tamarind, red chilli powder, salt, jaggery, mustard, turmeric, asafoetida, cold-pressed gingelly oil
• With curd rice — the pairing it was made for
• As a spread on dosai or chapati
• Alongside idli, adai or pongal
• As a chutney-style side with a South Indian meal

Storage Instructions

• Store in a cool, dry place away from direct sunlight.
• Always use a dry spoon.
• Unopened at room temperature: 6–12 months.
• Refrigerate after opening — thokku is cooked and has a lower oil-to-solid ratio than a whole-cut pickle, so it is less stable. Refrigerated, it keeps 3–6 months.
• If any surface mould appears, discard the jar. Do not scrape and continue.

Certifications & Compliance

• FSSAI licensed food business — licence number displayed in our website footer.
• Complies with the FSS (Food Products Standards) Regulations 2011 for pickles in oil: drained weight not less than 60%, with the pieces submerged in oil.
• No Class II chemical preservatives, no synthetic colours, no added acetic acid. Preserved by salt, oil and the fruit's own acidity.
• Organic certification for our own ingredients: PGS-India / NPOP (certificate available on request).

Frequently Asked Questions

Is this ginger or mango?
Neither. It is maa inji (Curcuma amada), a rhizome in the turmeric family that naturally smells and tastes of raw mango.

Is it spicy like ginger?
No — it has none of ginger's heat. It is crunchy, tangy and aromatic, and much milder than mango pickle.

Why is it only available part of the year?
The rhizome is harvested roughly September to March. We make it in season, and when it sells out we wait for the next harvest.