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Mango Thokku is a pickle made with grated raw mango. Raw mangoes are a delicacy given the part of the world I live in. So when our friend visited us from NJ, I asked him to pick some raw mangoes for pickling. I was all set to grate, but was carried away and ended up eating quite a bit in the process. So I lost track of the number of mangoes used .. well actually it was like grate, eat few pieces lying on the side, grate and continue
. Hence, I have given the measurement of the grated mango used. This is my first attempt at the pickle and I was surprised at how easy it is to put together. Please use only raw mangoes for the pickle.
This pickle needs refrigeration and the salt and chilly powder quantities can be adjusted to taste. The pickle serves as a perfect side for yogurt (curd) rice, rasam rice or even for parathas.
3 tbsp oil
3/4 tsp mustard seeds
1/4 tsp asafoetida
3.5 cups grated mango
2 tbsp + 2 tsp salt
1 tbsp + 2 tsp chilly powder
1/4 tsp fenugreek powder
Scrape the skin of the mango and grate.
To make fenugreek powder, dry roast the fenugreek seeds. Be careful not to burn them. Then grind using a mortar and pestle. I make this is bulk as it is used for most pickles. You can also use a coffee grinder for this.
Heat oil. Add mustard seeds. When they pop add the asafoetida.
Next add the grated mango and salt.
After 15 minutes the mango is 3/4 cooked.
Now add the chilly powder.
Roughly after 10 minutes (the mango has to be fully cooked by now) add the fenugreek powder.
Mix well. Turn off the stove after 5 minutes. Allow to cool and store in glass bottles. It stays for few months in the fridge.
Pickle ready. You can eat it right away, but it tastes better as it mellows down and the flavors mingle.