Manga Thokku / Mango Thokku is one of my favourite pickles and I just eat with any variety rice or with rotis. Last week, when I saw a big green mangoes in HEB (Provision Store), I could not resist to buying it. I grabbed two big mangoes for making thokku. Last time I missed to make it, and I did not want to skip to make and blogging this. In my family, none of them like pickle as I do! So I never tried making only for myself. This time, when I saw the mangoes it tempted me to make it on the same day. This thokku always reminds Sengammalam Ammachi. Still I could remember the way she made this thokku and it was so delicious. Sengammalam Ammachi and my Appayi (my father's Mom) made this together and I stayed there during the whole process. Am so blessed that I was able to spent some years of time with Ammachi and I am dedicating this to her!
Preparing mango thokku is very easy and I recommend not to buy from store coz, it contains more oil and preservatives. Also that is not equal to what we make at home. Fresh homemade ones are always healthy. All mango lovers, try this easy pickle recipe and trust me you will forget the store bought ones :-)
INGREDIENTS:
Raw mango - 2 cups grated
Turmeric powder - 1/4 tsp
Red chilli powder - 3 tsp
Asafoetida - 1/4 tsp
Fenugreek powder - 1/2 tsp
Gingelly oil - 1/4 cup
Mustard seeds - 1/4 tsp
Salt - to taste
HOW TO MAKE:
Wash and peel the mango skin. Grate well and keep aside.
Heat 2 tsp of oil in a kadai / pan splutter mustard seeds and add asafoetida / hing. Add grated mango along with turmeric powder and salt. Blend well and allow to mango cook well. Cook in medium flame. It takes upto 5 to 6 minutes to get cooked.
When the mangoes get cooked and nicely tendered, add chilli powder. Mix well and add two more tsp of gingelly oil. Stir well and adjust the salt if needed. Cook for 3 to 4 minutes and add the balance oil. Stir continously and allow the thokku to blend well with oil. Soon the oil will ooze out from the pickle and it will turn to thick gravy consistency (Like halwa).
Add fenugreek powder and blend well with the pickle. Cook for a minute then turn off the flame. Allow to cool down and transfer to a clean airtight container. Refrigerate and it lasts for a month.
TIPS:
Use clean and dry spoon and keep refrigerate always.
For fenugreek powder, dry roast fenugreek and powder it.
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