MANGO THOKKU

Summer is just started and this year I can't stop myself from making some special recipes with raw and ripe mangoes. Last year I lost both my parents so was in no mood for anything. This season, few days back, I tried this Mango Thokku recipe which comes out so delicious and my husband also likes it a lot. So again prepared my second batch and posting here in my blog. Mango Thokku is a tangy, spicy, chutney like condiment similiar to South Indian pickles. While Thokku can be made with all sorts of things like Onion, Tomato, Coriander, Mint and whatever else that catches your fancy, mango thokku has got to be the most popular.This is an easy to make pickle mildly sweet, tangy and spicy. No articfial colours or preservatives added in this pickle. So simple to make in minutes and can be stored for months on refrigeration. Perfect with curd rice, sambar rice and chapatis.It is perfect recipe for this mango season when we get mangoes in abundant. Cooking mangoes itself makes the raw mango slightly sweet so adding jaggery in this recipe is purely optional. For more spicy and tangy version you can avoid addition of jaggery in this thokku recipe.

INGREDIENTS:

2 Raw Mango / Kachhi Kairi

Salt as needed [see notes]

1 tablespoon Red Chilli Powder

1 teaspoon Jaggery

½ teaspoon Mustard Seeds

Asafoetida, a pinch

½ teaspoon Fenugreek Seeds Powder [see notes]

4-5 tablespoon Oil [sesame oil for perfect flavour]

METHOD:

STEP 1 – Wash, pat dry the raw mango and then grate it. Keep aside.

STEP 2 – In a thick bottom kadai, add oil and let it heat well.

STEP 3 – Then add asafoetida and mustard seeds in it and let them splutter.

STEP 4 – Add grated mango in it and mix well and cook for 7-10 minutes on medium heat. [see notes]

STEP 5 – Then add salt, chilly powder, jaggery in it and give a nice stir. Cook further until you see oil bubbling at the edges. Keep stirring the mixture in between.

STEP 6 – Once you see the oil floating on the top of the pickle, switch off the gas.

STEP 7 – Then add roasted and ground fenugreek powder and mix well.

STEP 8 – Cool it completely and then transfer in a clean and dry glass jar.

Serve it as a supplement with your meal and enjoy. It will stay good for over a month or so when stored in refrigerator.

NOTES: *Use Rock salt instead of white.

               *Dry roast fenugreek seeds and grind coarsely.

               *Here after adding grated mango in oil, you feel that the oil has been completely absorbed and won’t be enough. But don’t add more oil. It will eventually float on top once it starts cooking.

Oil on the top ensures the pickle stays long and fresh.

              *Jaggery is added to cut the sourness of raw mango. You can skip it.