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
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.
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.