Mango Thokku Pickle / Grated Mango Pickle

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 😁