Mango Thokku

Make this lip-smackingly delicious grated mango pickle or mango thokku with the green or raw mangoes before the summer ends! I am sharing my not-so-oily mango pickle that you can serve with rice and dosa. Relish it!

Recipe Snapshot

YIELD

5 servings

4 h 10 m

American

Dessert

Time

cuisine

course

Carrot

–Chopped pineapple – Chopped mango – Lemon juice – Sugar – Water

Ingredients

1

– In a wok or saucepan that has a heavy bottom, add sesame oil. When the oil is hot, add in the mustard seeds. Sesame oil becomes frothy, which is normal, and then the mustard seeds will sputter.

2

– Then, add the mustard seed powder, asafoetida and fenugreek powder and mix well. Cook over medium-low heat.

3

– Reduce the heat to low and add the grated raw mango, salt, turmeric powder, and red chili powder.

4

– Mix it thoroughly and cook over medium-low heat. Keep stirring for every two minutes. 

5

– Now taste the pickle and add more salt or red chili powder, and oil. I added more salt and red chili powder.

6

– Mix it thoroughly and cook again over medium-low heat. Keep stirring. At this stage, you can see oil oozing a little around the edges, and also the pickle will be shiny/glossy.

7

– Now add the remaining oil and mix.

8

– Cook again over medium-low heat and then turn off the heat.

9

– Allow the pickle to cool thoroughly and then store it in an air-tight container. 

&

– Enjoy!

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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