- Preeti Shridhar
Mango Thokku is a pickle made from raw grated mangoes. This is very popular in the Southern States of India. This lip smacking fiery pickle is a perfect accompaniment with dosa, idli, curd rice, plain white rice . It tastes great even with roti/ paratha. You can also spread it on bread to make a delicious sandwich.
It stays good for 3-4 weeks in the fridge ,if you have enough oil floating on top. Also always use a dry spoon to take out the pickle from the bottle
I got 250 grams of grated mangoes from 500 gms mangoes.
Since I don't eat very spicy food, I have used Byadagi Chillies. They give a bright red color but are not spicy. You can use Chili powder of your choice and adjust the quantity also as per taste.
I prepare chili oil and pour over the pickle in the end, to give it a good color.
You can also check this mango pickle recipe on my blog
Mango grated 250 gms
Sesame Oil 1/4 cup
Mustard seeds 1 tsp
Red Chili Powder 1 tbsp
Turmeric Powder 1/2 tsp
Salt to taste
Jaggery Powder 1 tsp
Fenugreek Seeds 1 tsp
Dry roast Fenugreek Seeds on a girdle till they change color and turn aromatic.
Once these cool down, powder them in a mortar and pestle.
Keep it aside.
Wash and dry the mangoes.
Peel and grate them.
Heat 2 tbsp oil in a heavy bottom pan.
Add mustard seeds. Once they crackle, switch of the gas.
After a minute, add 1 tsp red chili powder, turmeric powder and salt.
Tip in the grated raw mangoes.
Switch on the gas, cook covered on low till the mangoes cook and turn mushy.
This won't take more than 5 minutes.
Stir a couple of times to avoid mangoes from sticking to the bottom of the pan.
Now add jaggery powder and powdered Fenugreek Seeds.
Mix and taste. Adjust seasoning.
In a separate pan heat the remaining oil slightly. Add remaining red chili powder.
Pour it over the ready pickle. This will give an extra bright red color to the pickle.
Transfer to a glass bottle.
Once it cools down completely, keep it in the fridge.