Is there anyone who does not like Mango Pickle? I love all forms of pickle and if its made with mango then it is my favorite. This form of mango pickle is simple delicious. It does call for the ardent job of grating the mango but the end result is just to die for. Pair this up curd rice and it is just heavenly.
I remember in my childhood days when all cousins visit our grandparents house, thatha used to mix curd rice in a large plate and all of us sitting around him. He would make balls of the curd rice with some mango Thokku in the middle hand it to each one of us as afternoon snack . After a long day of play, this was just the best thing to eat! Love the summer days spent.
Ingredients Required:
Raw Mango - 2
Turmeric powder - 1 tblsp
Chilli Powder - 2 tblsp
Kashmiri Chilli Powder - 1 tblsp
Salt - 1 tblsp
Fenugreek powder - 1 tsp
Mustard seeds - 1 tsp
Sesame oil - 1/4 cup
How to make:
Wash and peel the mangos.
Grate them and set aside.
In a heavy bottom pan, add the oil, and when hot add the mustard seeds and allow to splutter.
Add the turmeric powder, fenugreek powder, chilli powder and saute well.
Add the grated mango and salt.
Saute continuously for around 15-20 minutes on medium heat till all the moisture evaporates and the oil separates.
Remove from flame, allow to cool and store in an air tight container.
Can be in the to temperature for a couple of days or upto 2 weeks in the refrigerator.
Notes:
Use good raw Mango. If you use partially ripe ones, Thokku will still taste nice but a little sweet.
Use only sesame oil for best flavor and taste.
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