Manga Thokku / Grated Mango Pickle - South Indian Style

Pickles are an inseparable part of Indian cuisine. This simple mango pickle is made in different ways in each region and cuisine of India. And is a great combo with dosas, chapattis, bread or can even be mixed with steamed rice to dish up a lip smacking pickle rice.

Home made pickles have their unique taste, a freshness to it that a store bought bottle can never replicate and needless to say, they don't have artificial preservatives or vinegar load. With simple steps, it is super easy to make this pickle at home.

During a recent trip to Bombay, a friend sent me some raw mangoes from his farm. These were not the best mangoes to make thokku, but they tasted perfect all the same. The best mangoes to use to make thokku are the raw, big, fleshy ones.

You Need:

• Almost 4 cups of washed, peeled and grated raw green mangoes
• 100 ml sesame oil
• 1.5 tsp mustard seeds
• 1 tsp fenugreek seeds / methi seeds
• 25 whole red chillies
• 1/2 tsp red chili powder
• Less 1 tsp asofoetida / hing powder
• 3.5 tsp salt approx
• 1/2 tsp sugar / jaggery

Steps:

• Dry roast the methi seeds on low heat till fragrant and slightly brown. Turn off the heat and add the whole red chillies and stir till they are crisp. Allow them to cool and then grind them to a fine powder.

• Heat the oil in a thick bottom pan. Add the mustard seeds and let them splutter.
• Then add the grated mangoes, hing and turmeric. Stir around well. Turn the heat to low.
• Add salt and allow the mangoes to soften.
• Add the ground powder and the red chili powder and stir well. Then add in the sugar and continue to stir.

• Check salt and adjust if required. Let it cook for a while till the oil separates.

• Allow it to cool well. Store the  manga thokku in air tight, clean and dry bottles.

 

Notes:

• Use within a month.
• You can use store bought chili powder instead of powdering whole red chilies.
• Always use a dry spoon for the pickle.
• Refrigerate for a longer shelf life.