|1 kg Raw Mangoes|
|1/3 cup Gingelly oil|
|3 tbsp Red chilli powder|
|1/2 tsp Asafoetida|
|1 tsp Turmeric powder|
|1 tsp Fenugreek powder|
|To Taste Salt|
A simple and delicious relish prepared from sour mangoes and pairs well with Curd rice
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.
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.
Wash and wipe dry the raw mangoes
Cook on a low flame with the lid closed. Keep stirring regaularly
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