RAW MANGO THOKKU - MANGAI THOKKU

PICKLES, MANGO
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.


For more PICKLE Recipes, Click here...


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.

0 Comments