Mango Thokku – Grated Mango Pickle

Mango Thokku – Just the name can make me drool!! No restaurant food can match a combo of curd rice and homemade mango pickle.. Do u agree? I have already posted a mango pickle recipe earlier. This is a slight variation to it. Without any preservative this homemade mango thokku tastes better than the store bought pickles. Goes well with anything and everything from bread to rice. Its easy to make too with no fancy ingredients..

Now to the recipe…

[Preparation Time-10 mins : Cooking Time-20 mins]

Ingredients:

• Mango – 2 cups (grated – I used 4 medium sized mangoes)
• Garlic – 7 to 10 cloves
• Sesame Oil – 1/4 cup
• Mustard – 1 tbsp + 1 tsp
• Fenugreek seeds – 1 tbsp
• Asafoetida – a generous pinch
• Salt – as needed (see tips)
• Chilli powder – 1 tbsp (see tips)
• Jaggery – 1 tbsp

Method:

• Wash and pat dry the mangoes. Peel the skin and grate it using a grater. Be careful not to grate the seed inside. Keep it aside. Like wise peel and chop the garlic and keep it ready.

• Heat a pan and dry roast 1 tbsp of mustard seeds in medium flame. It will start popping. Keep it aside. In the same pan dry roast fenugreek seeds until u get a nice aroma and slightly brown. Take both the roasted ingredients in a pestle and mortar.

• Grind it into a coarse powder. U can use a mixer too. I feel the flavour is better when ground in a pestle and mortar. Now, in the same pan heat oil and temper with mustard seeds and asafoetida. Add chopped garlic and saute until the raw smell goes off.

• Add the grated mango and saute. Add salt, chilli powder and saute. Let it cook in low flame.

• Cook it in low flame, stirring it often for 10-12 mins or until it is cooked, soft and oil starts oozing out. At this stage add the ground fenugreek/mustard powder and jaggery. Mix well and cook for a few minutes so that it all the flavours blend well. Switch off the flame.

Mango Thokku is ready!!

Let it cool completely and store it in an air-tight container.

Tips:

1. Sesame/Gingely oil is the best for making this mango thokku. U can use normal sunflower oil if not available.
2. Adjust salt and chilli powder according to the sourness of the mango u use. Usually pickles will require more salt and chilli powder than other kuzhambu/curry recipes.
3. This mango thokku will taste good without garlic too. But with garlic it takes it to another level.
4. It will stay good for a month if handled properly/refrigerated, though mine will get over in a week’s time. 
5. Shelf life will be less if u reduce the amount of oil as mentioned above. If u are only making a small batch reduce accordingly.
6. Always use a dry spoon to handle the mango thokku.