Mango Thokku Pickle / Grated Mango Pickle
As I have earlier mentioned, I have been in the
South of India for more than a decade, first for my college studies in Andhra and
then in Kerala. So I have been influenced by its food not all but some have
become my favourites. Apart from a variety of yummy vegetarian curries that I
love so much, the tangy, spicy and hot pickles are absolutely my favourite!...
and by God what varieties!
My pickle ‘love story’ began in
my college hostel days. As we had to stay in the hostel for the whole academic year
we stocked a lot of bottled stuffs from home to last a while. And so did all of
my roommates, who came from almost all parts of India! And the main trade that
went inside the hostel was –‘the pickle exchange’! And it was at one of these pickle
exchanges, that I was introduced to ‘Mango Avakkai’ pickle! It was love at
first bite! That taste of that masala drenched, sour and crunchy cut pieces of
raw mango dripping off all that gingili oil ; oh, it was heaven!. I’m pretty
sure everyone who studied there will have a bunch of stories about their own
late night ‘pickle-rice’ rendezvous.
Today I will not talk about that recipe
but a new one which is easy to make and less time consuming.
Ingredients
Raw mango 2 nos 1 kg
Gingili oil 1 cup/sesame seed oil
Roasted fenugreek powder 1.5 tbsp
Roasted mustard seed powder 1.5
tbsp + ½ tsp
Chilli powder 3 tbsp
Garlic 10 to 12 cloves (big) if
using small double it
Curry leaf a sprig
Hing /asafoetida ½ tsp
Turmeric ½ tsp
Salt to taste
Method
First roast fenugreek and mustard
in low flame, don’t burn it set aside.
Peel the mango and grate it .I
used Totapuri mangoes; you can use any raw mango.
Heat the oil and splutter mustard
add garlic and curry leaf, the original recipe did not have garlic and mustard
but I like the Andhra style pickle so I added these two ingredients. Cook in
medium flame, see to that it does not burn.
Once the garlic fries a bit add
the grated mango and sauté for two minutes add turmeric and chilli powder and sauté
for another two minutes. Chilli powder is as per your heat tolerance . Check to
see if the mango has cooked.
Add hing and the remaining
masalas mix well cook in low flame for a min or two. Switch off the flame and
let it cook transfer it to a clean jar.
Pickle is ready to use.
See you again with one of my favourites 😁
