mangai thokku recipe / grated mango pickle

Summers and pickles are mixed up combinations without which the whole season will become idle. Predominantly spicy tangy pickles are popular but some sweet pickles are also made with raw mangoes and lemon. I would say this manga thokku recipe as a short stay variation in contrast with other elaborately made pickle ranges. Heard about a mango chuda recipe its a sweet version famous Gujariti preserve thinking of making it sometime. Although its made within few

minutes it does not compromise in taste. Especially this manga thokku is a sweet tangy spicy delight that will very well go with anything. Curd rice, sambar-sadam,rasam-sadam even with rotis,dosas whichever combination you like just enjoy.  Gingelly oil is a must for any pickle and it will keep well for long. I have grated the mangoes with skin itself but if you don’t like peel the skin and grate. You can keep this in fridge for 15 days and use. Here I have already sweet lemon pickle in my blog.

mangai thokku recipe / grated mango pickle

INGREDIENTS:

Grated raw mangoes – 2cups
Mustard seeds – 11/2 tsp
Asafoetida/hing – 11/4 tsp
Turmeric powder -3/4 tsp
Chilli powder – 3 tbsp
Kasmiri chilli powder – 1 tbsp
Fenugreek/vendhya powder -2 tsp
Salt to taste
Nallenai/gingelly oil – 1/4 cup
Jaggery – a piece

METHOD:

1.Wash mangoespat dry cut off the end grate and keep ready.

2.Keep oil in a kadai when it heats up add mustard to splutter.
3.Then add asafoetida then grated mango.

4.Now add salt and turmeric and stir well.

5.Then both chilli powders stir till rawness goes off.
6.Keep on stirring and some jaggery  at one stage the oil will ooze completely now you can switch off the stove and add fenugreek powder and stir till all are combined.

mangai thokku recipe / grated mango pickle

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Ingredients

  

• Grated raw mangoes - 2cups
• Mustard seeds - 11/2 tsp
• Asafoetida/hing - 11/4 tsp
• Turmeric powder -3/4 tsp
• Chilli powder - 3 tbsp
• Kasmiri chilli powder - 1 tbsp
• Fenugreek/vendhya powder -2 tsp
• Salt to taste
• Nallenai/gingelly oil - 1/4 cup
• Jaggery - a piece

Instructions

 

• Wash mangoes pat dry cut off the end grate and keep ready.

  Keep oil in a kadai when it heats up add mustard to splutter.

  Then add asafoetida then grated mango.

  Now add salt and turmeric and stir well.

  Then both chilli powders stir till rawness goes off.

  Keep on stirring and some jaggery at one stage the oil will ooze completely now you can switch off the stove and add fenugreek powder and stir till all are combined.
  

Notes

Adding jaggery is optional.
Always use gingelly oil for making all pickles.
If you don’t like it with skin then peel off the skin then grate.
If the mangoes are not tart enough you can add some lemon juice.
I have used kashmiri chilli for colour but its optional.