My favorite! I remember making htokku in huge buckets with you and paati 😀 Beautiful pictures
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Mango Thokku / Maangaa thokku
Cuisine:
A simple and delicious relish prepared from sour mangoes and pairs well with Curd rice
Ingredients
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1 kg Raw Mangoes
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1/3 cup Gingelly oil
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3 tbsp Red chilli powder
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1/2 tsp Asafoetida
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1 tsp Turmeric powder
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1 tsp Fenugreek powder
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To Taste Salt
Directions
Pickles are relished by most of us. If you are a south Indian and a madrasi like us then you will be eating this with curd rice. This is the time of the year when the raw mango produce hits the market. You will see vadu maanga or the tender mango from which we make vadu maanga oorga, Aavakai maanga and thokku Maanga in the market in abundance. I generally wait until the end of March to get the right vadu maanga at a nominal cost. Yesterday I went to the market to get some greens and was tempted to see these raw mangoes. Bought 1 kg of these to make the Mango thokku which my family loves.
Mango Thokku
We can make pickles like cut mango pickle, Aavakai, menthiya maanga or this Mango Thokku with the good quality sour mangoes. My mother in law would usually make this thokku in large quantity which would suffice for a year. She never used any preservatives. She believed in using the right amount of salt, oil and chilli powder to do the magic and it works.
Though thokku making looks laborious, we can easily prepare it. I have grated the mangoes here with a food processor. So 75% of the job was already done. The next very important thing in any pickle making is to use the right amount of ingredients. Do not reduce the quantity of oil used. This quantity of oil will ensure that it stays good for a long time. Next is to cook it slowly and the mango thokku was ready.
Steps
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1
Done
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Wash and wipe dry the raw mangoes |
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2
Done
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Peel the skin. Chop into big pieces. Discard the seed. Grate the firm flesh. I used a food processor to grate the mangoes |
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3
Done
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Heat the oil in a pan. When sufficiently hot add the mustard seeds, asafoetida and turmeric powder and saute till the mustard seeds splutter |
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4
Done
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Now add the chilli powder and fry for a few seconds. Keep the room ventilated at this point else you will begin to cough or switch on the exhaust. |
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5
Done
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Add the grated mango and mix well |
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6
Done
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Cook on a low flame with the lid closed. Keep stirring regaularly |
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7
Done
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After 10 mins of cooking on low flame, It will look pale in colour and the texture will be softer. Now add the salt |
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8
Done
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Mix well and continue to cook on low flame for another 5 minutes stirring regularly till it shrinks. It will look like this at this stage |
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9
Done
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Continue to cook for another 5-6 minutes and you will see that the oil starts to ooze out at the edges. At this point sprinkle the fenugreek seed powder and mix well |
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10
Done
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Mix well and cook for another 5 minutes. Switch off the fire. Wait till it cool down completely. Store in ceramic containers if using for a long time. If you are making in small quantities store it in steel containers which are airtight or clean glass bottles. |
Mango Thokku
A mango relish prepared easily and pairs well with curd rice in a South Indian Thali
Ingredients
- 1 kg Raw Mango
- 1/3 Cup Gingelly Oil
- 3 Tbsp Red Chilli Powder
- 1 tsp Turmeric powder
- 1/2 Tsp Fenugreek powder
- 1/2 Tsp Asafoetida
- TO Taste Salt
Instructions
- Wash and wipe dry the raw mangoes
- Peel the skin of the mangoes
- Chop the flesh into big pieces and discard the seed
- Grate the firm flesh. I have used the food processor to grate
- Heat the oil in a pan. Once sufficiently hot add the mustard seeds, asafoetida and turmeric and saute on low flame till the mustard seeds begins to splutter
- Now add the chilli powder and fry for few seconds.
- Now add the grated Mnago and mix well
- Close it with a lid and cook on low flame for five minutes
- Keep stirring and mixing regularly
- After 10 minutes of cooking on low flame, it will soften. Now add the slat, mix well and continue to cook
- Cook till it shrinks well. Add fenugreek powder at this stage and mix well and continue to cook for another 5 minutes
- Oil will begin to ooze out at this stage. Switch off the fire and let it cool completely
- Store in air ight ceramic, glass containers
Notes
- I have used gingelly oil here. You can use sunflower oil too
- Use firm sour mangoes for best end results
- Add more oil if necessary
- Spices can be adjusted to suit one's taste
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My favorite! I remember making htokku in huge buckets with you and paati 😀 Beautiful pictures