Pickles are an integral part of Indian cuisine but when one is sick the spicy ones like mango, etc.. are taboo, even if your palate demands it. Well food is incomplete without without a peck at some form of pickle, of which there is a whole variety even for folks who are sick. 

Nartankai is one such yummy pickle that is made out of the humble lime-fruit but then I had a whole batch of mangai-inji/mango ginger that suddenly grew from the mud that i had purchased from the nursery. I had no clue what to do with the white coloured inji-manga which smells like mangoes when cut and a chutney would be nice but with a short shelf life, so I chose to pickle it instead...


  • 5 inches of mangai-inji (cleaned, peeled and cut into small pieces)
  • 2 inches of haldi root (cleaned, peeled and cut into small pieces)
  • 5 limes (washed and cut into cubes)
  • 10 thin green chillies (finely chopped)
  • Salt to taste.

Preparation: Mix all the ingredients in a large bowl and marinate for a few hours and your pickle is ready to eat. Its a very good digestive agent.