Mango thokku - Easy mango pickle

Mango thokku is an easy to make pickle variety using raw mangoes. This can be used as a side dish for curd rice or even as an accompaniment for tiffin varieties. This is healthier when compared to store bought pickles, as it is homemade without any preservatives. Also check my easy to prepare tomato thokku recipe.

Mango Thokku Recipe

   Ingredients

• Raw mango  -  3
• Fenugreek seeds  -  1 tsp
• Asafoetida  -  1/2 tsp 
• Gingelly Oil  -  8 tbsp
• Mustard  -  1 tsp
• Turmeric powder  -  1 tsp
• Red chilli powder  -  2 tbsp
• Salt  -  as required

  

   Method

1. Wash and peel the skin of mangoes. Slice it roughly into small, thin pieces. My chopped mangoes came to 3.5 cups.
2. In a wide bowl, take the sliced mangoes, mix most of the salt as might be required for the thokku along with turmeric powder. Mix well and leave it aside for 10 minutes.
3. Dry roast fenugreek seeds in a pan till a nice aroma arises. By then the seeds also get nicely roasted and change in color. Add 1/8 tsp of asafoetida and give a quick stir. Switch off the stove and allow this to cool. Once cooled down, grind it in a mixie to a fine powder by adding a pinch of salt. Salt is added to powder it finely.
4. In a wide bottomed pan, heat 5 tbsp oil and add mustard. Once mustard crackles, add the mango slices(mixed with salt and turmeric powder) and mix well.
5. Cover with a lid and cook in medium flame for about 2 to 3 minutes.
6. After about 3 minutes of covered cooking, mix well and continue to cook without covering for another 2 minutes.
7. Add chilli powder, remaining asafoetida and the roasted fenugreek seeds powder and mix well. Check for salt and chilli powder and adjust at this stage.
8. Switch off the stove and allow this to cool down.
9. Add the remaining 3 tbsp oil in a pan. Once heated add it to the thokku and mix well. 
10. Allow the thokku to cool down completely and store in a glass container. This can be stored for 1 to 2 months. Use a clean, dry spoon every time. 
11. Use it as a side dish for curd rice or even for any tiffin varieties.

Notes

• Use gingelly oil only for this recipe as it is best suited for pickle varieties.
• Step 2 is done so that the mangoes leave out water which will help in cooking them.
• Adjust the quantity of chilli powder according to the tanginess of mangoes.
• Oil is heated and added at the end so that it floats on top of the pickle to preserve it for longer duration.
• The above quantity yielded me roughly about 450 g of pickle when stored in a standard glass jar.

Enjoy this tangy and spicy thokku!!