Mango Thokku, Easy Raw Mango Pickle Recipe, Manga Thokku

Mango Thokku / Mango Pickle Recipe by GoSpicy.net Mango Thokku / Mango Pickle Recipe by GoSpicy.net

Manga Thokku - Pickle is the most essential condiment in south india for pretty much everything like curd rice, sambar rice, paruppu sadham, etc.. Particularly in Tamil Nadu, for us meals are not complete without pickle. The way of making it differs from person to person. Today, I am going to share an easy version of raw mango pickle or manga thokku recipe which I learned from my mom..

Mango Thokku / Mango Pickle Recipe by GoSpicy.net/

Whenever I hear the word "manga thokku", I literally get water in my mouth. I guess the name itself has magic in it. Probably, many of you feels the same as you read this. the My mom makes this pickle very often, we will finish it within a day or two. ha ha.. Today, I am also making the pickle the same way she does. We call it as thokku rather than pickle as it made by grating the raw mangoes.

As I am planning to make and store this for a month, I am adding more oil to extend its shelf life. Since it has no artificial preservatives, oil and salt are the only preservatives here. Oil has to float at the top of the pickle. Refer the note section below to know more tips.

Mango Thokku / Mango Pickle Recipe by GoSpicy.net/
Since we eat pickle pretty much everyday, I prefer to store pickles in room temperature, not in the refrigerator. I check the pickle daily and give it a mix then closes it even on the days we didn't eat. If you are not having it daily or don't want to babysit the pickle daily, you better keep it in the refrigerator.

Another important thing, do not leave the stainless steel spoon in the pickle jar. The acidity and salt in the pickle will react with metal and corrode the spoon. Once, I accidentally left a spoon in the pickle and learned a lesson from it. I think, I spoke a lot about pickles, let's move on to the recipe..

Mango Thokku / Mango Pickle

Cuisine: South Indian | Category: Pickle | Yields: approx 1 1/2 cup

Prep Time: 10 min | Cook Time: 30 min

INGREDIENTS
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Raw mango - 2 1/2 cup, grated (about 2 medium raw mangoes)
Gingelly oil - 1/2 cup + 2 tablespoon
Mustard seeds - 1 1/2 teaspoon
Asafoetida - 3/4 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 2 1/2 tablespoon
Fenugreek fowder - 1/4 teaspoon, dry roasted and powdered
Powdered jaggery - 1/2 teaspoon
Salt - as required
INSTRUCTIONS
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1Wash raw mangoes and peel the skin. Grate them using the grater, grate it in the longer hole side.

Mango Thokku / Mango Pickle cooking steps by GoSpicy.net

2Keep all the ingredients ready for cooking. Heat a pan with gingelly oil. When it is hot, add mustard seeds. Let it splutter.

Mango Thokku / Mango Pickle cooking steps by GoSpicy.net

3After that add turmeric powder and asafoetida. Immediately, add grated mangoes to this.

Mango Thokku / Mango Pickle cooking steps by GoSpicy.net

4Saute it for few minutes. Now, water will start releasing from the mangoes slowly. After the mangoes are cooked a little bit and it becomes soft. At this stage, add chilli powder and salt.

Mango Thokku / Mango Pickle cooking steps by GoSpicy.net

5Mix it well and let it cook for another 5 to 10 minutes. Stir it in between. When you scrape the pickle on the one side, oil has to separate as shown in picture below. The oil we added should came out. Now the pickle is about to be done.

Mango Thokku / Mango Pickle cooking steps by GoSpicy.net

6At this stage, add roasted fenugreek powder and powdered jaggery. Mix it well. Cook it just for few seconds.

Mango Thokku / Mango Pickle cooking steps by GoSpicy.net

7Now the pickle is ready, switch off the stove. Let it cool down completely for 2 to 3 hours. Then transfer it into a dry glass jar and enjoy whenever you want!!

Mango Thokku / Mango Pickle cooking steps by GoSpicy.net
NOTES

The oil we added will float on the top of the pickle jar, this helps to extend the shelf life. So mix it well with dry spoon before serving and take how much you need.

This pickle will stay good for more than a month at room temperature if handled well. Mix the pickle daily with a dry spoon if you are storing it at room temperature. If you are going to refrigerate, skip this step.

To make fenugreek powder, dry roast the fenugreek seeds till it becomes golden brown. Powder it after it cools down.

Adjust chilli powder according to your preference.

Usually, salt and spice level might be little high right after pickle is made. Give 2 to 3 days and it will be perfect.

Gingelly oil is the best for making any pickles. So try to use gingelly oil if possible.

If you are planning to finish the pickle within two to three days, reduce the oil and spice levels.

Store the pickle in a glass container. Do not store the pickle in plastic or stainless steel container.

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