Serving size - 3/4 cup
Preparation time - 15 minutes
Cooking time - 20 minutes
Today's post is Mango Thokku which is one of my all time favorite thokku. I love raw mangoes as well as mango fruit. I bought raw mongoes most of the time, but before cooking I use to finish it off as such :) LOL... But this time I strictly keep my mouth tight and asked my mom how to make Mango Thokku. She taught me this recipe through phone yesterday. I made this recipe immediately it turns out yummy. Butt will come only for 2 days I believe.
I do remember the days before my marriage. IF summer comes, my mom and chithies have lot of works like making vathal, vadam, thokkus etc. As we are in the town side, we will get lot of mangoes from all the nearby villages where our relatives are there. Oh my god, I am missing all these fun. Here its very hard to find mangoes as like as our Indian mangoes. Anyhow, at least we are getting mangoes right. We should feel happy for it.
Fresh Shredded Raw Mango - 1 cup
Jaggery - 2 tsp (optional) See Tips
Gingelly Oil - 2 to 3 tbsp
Dry Roast & To GrindByadagi red chillies - 4 (optional) see Tips
Red chillies - 2 or 3
Fenugreek seeds - 20 seeds
Hing powder - 1/4 tsp or less
SeasoningGingelly oil - 1 or 1 1/2 tsp
Mustard seeds - 1/4 tsp
- Wash the mango and tap it with clean cloth or paper towel.
- Peel its outer green skin to trash. Grate the inner fleshy skin until the seed seems clean. Discard the seed.
- Dry roast fenugreek seeds first and keep it aside. Then dry roast the red chillies. Allow them to cool completely and grind the dry roast ingredients with hing powder into nice powder.
- Heat oil in a sauce pan, add turmeric powder and shredded mangoes. Then add salt and fry for 2 or 3 minutes and close the lid.
- Mangoes should get half cook. Then add the ground powder to the mangoes and fry for few minutes.
- Then,If you need, you can add less than or 1/8 cup of water to mangoes to get cook.
- Once mangoes are cooked well, open the lid, add jaggery, mix and fry until the oil leaves its sides. Switch off the flame and keep it in the stove which is off or aside.
- Heat the oil in the small pan for seasoning, once its heated, add mustard seeds and wait until the seeds are splutter.
- Allow the pickle and seasoning completely cool and add the seasoning to the pickle.
- Mango thokku is ready now. Keep it in the clean and dry air tight container. It will comes for a long time if you keep it in the refrigerator.
- It will goes with curd rice or any rice varieties you prefer, Parathas or chapattis too.
- Gingelly oil gives more taste to pickles, if you want you can use any cooking oil.
- Don't add fenugreek seeds much, then it will give bitter taste.
- While roasting, be careful. It should not burn otherwise it will spoil the whole pickle.
- Jaggery will give you additional taste. I used Byadagi red chilli for rich red color. Instead you could add our normal red chillies too.
- Be sure the container must be clean, otherwise it won't come for long time. It will get spoil soon.
- Use the clean spoon while serving, to keep for long standing.
- If you are doubted that it is going to get spoil, take the pickle out. Heat oil in a pan, once it is heated, add pickle to it and fry for sometime. After it gets cool, keep it in the air tight container.