MANGO THOKKU
Mangoes are in season now and everywhere i can see vendors selling mangoes at a considerably cheaper rate,owing to the large harvest of mangoes this year.I got a large batch of ripe and unripe mangoes this year from a farm of my hubby’s friend.I made sun dried mangoes,instant pickle, Avakkai and my daughter’s favorite pickle Mango Thokku. She will always say i can’t match Pamba,that’s how she calls my mom,but any ways i tried and we all enjoyed. Thokku is made generally from big mangoes which have lots of flesh.It’s always a joy to make pickle with mangoes afterall it is loved by one and all.Preparing thokku is very easy and it can be stored for atleast 2 months when properly made and preserved.Now to the recipe..
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
cup
|
- 1 mango Big sized -
- 6 tsp Red chilli powder-
- 3 tsp Rock salt -
- 1 tsp Mustard seeds -
- 1/2 tsp Turmeric powder-
- 1/2 tsp Asafoetida -
- 1/2 tsp Methi powder(roasted and grounded)-
- 1/2 cup Sesame oil -
Ingredients
|
|
- Take a big mango and wash and pat dry.
- Remove the skin of the mango with the help of a peeler.
- Grate it finely.
- Take a heavy bottomed pan and add half the quantity of sesame oil.When it gets heated add mustard seeds and once they crackle,add asafoetida and grated mangoes.
- Add salt and turmeric powder and and mix well.
- Add red chilli powder and mix well.
- Add roasted and ground methi powder now and mix well.
- Add the remaining sesame oil.When it leaves the sides of the pan mango thokku is ready.
Notes
You can slice the mangoes after peeling their skin and blend in a mixie for a smoother texture and proceed as before.
Use a clean dry spoon for taking the pickle out.
Only sesame oil is recommended for all pickles.
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