Maa inji pickle

Main Dish
4 servings
20 min
15 min
Very Easy




  • Wash maa inji well. Scrape the skin with a knife. Cut it to small semi circles.
  • Heat 1/8cup oil and add maa inji pieces. Stir well until cooked. Add lemon juice, red chilly powder, salt and mix well. When the raw smell of chilly powder is gone switch off flame.
  • In a seperate pan heat the remaining oil and splutter mustard seeds, urad dhal hing and curry leaves. Add this to the pickle. When cool store in airtight pickle jar.
  • There is no need to refrigerate this pickle because oil and salt work as preservatives. The pickle should be immersed in oil. Do not use wet spoon to take pickle.Use pickle daily.
  • If unattended for more than 2 days fungus will be formed. Follow these simple rules and your pickle will stay for long without refrigeration.


Rate this recipe:
Generate another secure code  = 

You may like