RAW MANGO THOKKU - MANGAI THOKKU
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| RAW MANGO THOKKU - MANGAI THOKKU |
If there is a knot tied in heaven, then it is truly the combination of Curd Rice and Pickle. And if it is a pickle like Raw Mango Thokku, then it takes the relationship to the next level. When my neighbour's Mango tree gets loaded with Mangoes, my experiments with Raw Mangoes becomes endless. I fill my pantry with fresh batches of Mango Pickles like Avakkai, Kadu Manga Achar, Cut Mango PIckle, Instant Mango Pickle, Mangai Thokku and even at times I make Sweet Mango Pickle.
This time I made three different Pickles in a day -
I love Ruchi Urugai's Mango Pickle and used to buy the normal Cut Mango Pickle and Avakkai Urugai frequently. Those were the days I used to buy Pickles and thought Pickle making was a tedious & meticulous job. I have never had an impression with Manga Thokku until I wrongly picked a bottle of Ruchi Urugai with this type of Pickle. Since then I am hooked up with Mango Thokku. Time has changed into such a scenario that I least remember when I bought a bottle of Pickle. I always have a ready stock of different types of pickle in my refrigerator. This Mango Thokku recipe is from my vintage cookbook.
Mango Thokku is a type of Pickle prepared with grated Raw Mangoes and the rest of the process remains the same as a normal Pickle recipe. It is spicy, appetizing and sure to tantalize your taste buds. Combine it up with Curd Rice for an utter delicacy.
Cuisine - Tamilnadu (Indian)
Recipe Type - Pickle
Spice Level - High
Difficulty - Easy
Yields - 21/ 2-3Cups
Author - SM
Preparation Time -
Cooking Time -
HOW TO MAKE RAW MANGO THOKKU - MANGAI THOKKU
INGREDIENTS :
For Raw Mango Thokku - Mangai Thokku :
Raw Mango - 3 Cups
Gingelly Oil - 1/2 Cup
Mustard Seeds - 1/2 Tspn
Curry Leaves - a Sprig
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tbspn
Asafoetida - 3/4 Tspn
Salt - To Taste
Jaggery - a small Piece
To Dry Roast & Grind:
Fenugreek Seeds - 1/2 Tspn.
METHOD :
- Dry roast the Fenugreek Seeds on a very low flame until it splutters.
- Cool and powder it.
- Wash, Peel and grate the Raw Mangoes and keep it aside.
- Heat the Sesame Oil in a pan.
- Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
- Immediately add the grated Raw Mangoes and saute it on a low flame until it becomes soft & translucent.
- Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
- Add Jaggery to the above.
- Cook this is on a low flame until oil separates from the pickle.
- Switch off the flame and allow the Raw Mango Thokku to cool down.
- Store it in clean & dry airtight bottles.
NOTES :
- Adjust the amount of Salt and Chilli powder as per your taste preference.
- Pour some extra oil if you feel the Mango Thokku is dry.
- More oil, more storage period.
- Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
- Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
- Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Lemon.
- Store the Raw Mango Thokku in clean and dry Porcelain/Glass/Ceramic Jars.
- Always use clean & dry spoons(preferably wooden spoons) for the pickle.
- Wet Jars/spoons can spoil the pickles as the moisture in them helps in the growth of Fungus.
- If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
- Allow it to cool completely before storing it into sterilized bottles.
- Refrigerate the Raw Mango Thokku. It can stay good even with less oil and preservatives.
- If stored properly, Raw Mango Thokku can last for a year or so.
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