Its summer time and its the season for mangoes. Totally love the delicious ripe mangoes. Apart from the ripe ones, raw mangoes are available in plenty during this season. Sour, green raw mangoes are used to make mango pickle, one of the most popular pickles.
Home-made pickles always seem to taste better than the ready-made ones. I ended up preparing this delicious South Indian grated mango thokku pickle.
This pickle goes well with curd rice, parathas, dosas, bread or as as side dish for rice.
Mango Thokku | Manga Thokku | Mango Pickle
- 1 raw mango, medium-sized
- 1/4 tsp turmeric powder
- 2 tsp red chilli powder
- 1/4 tsp fenugreek seeds / vendhayam
- A large pinch of asafoetida
- 1/2 tsp mustard seeds
- 2 tbsp sesame oil / gingelly oil
- A few curry leaves
- Salt to taste
- Peel the skin of the mango and grate it.
- Dry roast fenugreek seeds and powder it.
- Heat oil in a pan. Add mustard seeds, asafoetida and curry leaves.
- When mustard seeds splutter, add grated mango.
- Fry the mango in low flame, for about 4-5 minutes, till it turns soft.
- Now add salt, red chilli powder and turmeric powder and mix well.
- Fry in low flame till the oil separates.
- Finally add fenugreek powder. Fry for a minute and switch off the flame.
- Let it cool and then transfer the mango thokku to a clean, dry container.
- Refrigerate the mango thokku pickle. This stays well for about a month, when refrigerated.