Mango thokku | Manga thokku | Raw mango instant thokku | Manga thokku | Mango recipes | south Indian pickle variety is a easy pickle prepared with grated raw mangoes . Raw mango pickle stays good for months. Manga urugai is one of my favorite pickles. When I was in India every summer Amma prepared a variety of pickle and keep it in a fridge . I use one or two during every meal. After coming to US Initially I just make Pulikachal and Tomato thokku. Other pickles I buy from the stores. This time I visited India during summer so get to see the way how Amma prepared pickles. Seeing the way how easy mango thokku is I wanted to note down the recipe and try it.
Instant mango pickle was prepared within 20 minutes. It is quick and tastes much better than a store brought pickle. Whether mango thokku is taken as a side for curd rice or side for tiffin this pickle tastes so yum. Pickle stays good for 2 - 3 days.
CHECKOUT OTHER A MANGO BASED RECIPES IN TMF,
Mango kulfi Mango mousse Mango Ice cream Mango pudding Mango pachadi Mango fudge Mango milkshake Mango pulissery Mango Shrikand Raw Mango rice Dry mango pickle Mango halwa Instant mango pickle I finished all the pickles she prepared in no time. My neighbor aunty gave some more raw mango from her garden. I asked Amma to prepare Mango thokku and Mango Urugai. This time I took some pictures from my phone 🙂 Here is the recipe for easy homemade thokku. pickle recipe collections
Ingredients: Mango grated - 1 (peeled and grated) Turmeric powder- 1/8 tsp Chilli powder - 2 tsp Salt - as needed Asofetida - generous pinch Fenugreek powder/ vendhayam (dry roasted and powdered) - 1/8 tsp Mustard seeds - 1/2 tsp Sesame seed oil - 6 tbsp How :
Dry roast fenugreek seeds in a pan for 30 - 35 seconds, avoid over browning; let it cool. Grind it and Keep it aside. In medium flame add 2 tablespoon oil to the pan
When oil is hot add mustard seeds and asofetida and let it splutter
Turn the flame to low and add grated mangoes
Give a quick sauté and add turmeric powder and cook 2-3 minutes stirring once in a while
Add chilli powder and salt to it and continue cooking till the oil separates, stirring once in a while
In between cooking add remaining oil in regular interval and keep stirring
When oil starts oozing out from the pickle and thooku comes together as a mass add fenugreek powder and mix well
Add oil and mix well ; switch off
Move the pan aside from the stove. After the thokku is completely cool put the thokku to airtight container
