Mango Thokku - Use the Season

Mango Thokku - மாங்காய் தொக்கு - Use the Season

Mango season has almost come to an end and this is my first recipe with mango for this season. 

I'm here with this awesome mango thokku recipe with 
few ingredients. mango thokku is a simple yet a versatile pickle-like dish.

It can be stored in fridge for almost six months.

Mango thokku goes well with idli, dosai, curd rice, upma and with any rice you like to have with.

Nice sour raw mangoes are good choice for this thokku. but i make this mango thokku even with not-very-sour mangoes. we just have to adjust the salt and chilli powder to complement the sourness of the mangoes. today i made this mango thokku with Bangalora or Totapuri mango or கிளி மூக்கு மாங்காய் (kili mookku mangai).

This is the mango thokku recipe i follow.

Ingredients:

• raw mangoes (preferably sour ones) grated - 1 cup
• chilli powder - 3 teaspoon
• salt - as per taste
• turmeric powder - 1/2 teaspoon
• fenugreek seeds - 1 teaspoon
• jaggery - 1 teaspoon
• oil - 1/4 cup to 1/2 cup
• mustard - 1 teaspoon
• asafoetida - 1/2 teaspoon

Procedure:

• dry roast the fenugreek seeds and powder them and keep aside. 
• wash and pat dry the green mango.
• peel the mango and grate it.
• heat the oil and add mustard and asafoetida.
• add the grated mango and add the salt and turmeric powder. adjust the salt according to the sourness of mango.
• saute for 10 minutes. then add the chilli powder. again, adjust the chilli powder according to how hot you want the pickle/thokku to be.
• then add the fenugreek powder.
• add more oil if required. 
• keep sauteing till the oil separates.
• add jaggery in the end and stir well till the jaggery is well incorporated.
• once done remove from heat.
• let it cool completely and then transfer to a clean and dry glass bottle.

enjoy the spicy and tangy mango thokku with your favourite breakfast or lunch or dinner.

Happy cooking !!