Here is a simple and delicious mango thokku recipe. Mango thokkuis a pickle prepared in kitchens in the South. When mangoes abound in the Summer, we prepare this pickle for the season. The thokku, properly stored and maintained, lasts for up to 6 months. It is prepared using green sour mangos (kairee's). The taste & texture of this thokku can be varied by adding different spices& can also be a matter of personal taste.This is will suitable with hot plain rice and also good with idli , dosas ,Chapati, paratha, upma etc.
1. Sour, Raw Mangoes - 5 to 8
2. Red Chillies (dry) - 50 grms
3. Fenugreek seeds - 2 tsp
4. 1/4 tsp Turmeric Powder
5. Oil - 2 cup
6. Sea Salt to taste
7. Jaggery grated - 2 tsp (as per taste)
8. Mustard seeds - 1/2 tsp
9. Asafetida / hing - 1/2 tsp
Method for Masala powder
1. Dry roast the fenugreek seeds first.
2. Then fry chillies.
3. Make a nice powder in the mixer
1.Grate the Mango. Keep aside.
2.Heat oil in a pan and add mustard seeds. Allow spluttering.
3.Now add turmeric powder and the grated mangoes slowly.
4.Cook the mangoes in the oil on low flame. Stirring occasionally
5.Add the salt and chilli powder, and turn the heat down to medium.
6.Keep stirring from time to time.
7.When the quantity reduces to two-thirds of the original amount, add the rest of the oil and stir for about 2-3 minutes.
8.Add the methi powder and then add jaggery stir thoroughly. Keep on the stove for a minute more.
9.Remove the pan off the heat. Keep aside uncovered until cool.
10.Store in a clean, dry bottle, and cover tightly.
Vidhas has passed me this lovely the super duper chef Award to me, Thank you so much my dear :).I feel honoured.
I like to pass this Award to all my blogger friends .