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{Recipe} Spicy Mango Thokku (Pickle)

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Spicy Mango Thokku

Spicy Mango Thokku

Raw mangoes are still in the market and if like me you will be sad to say good bye to them, this is a good way to make them last a little longer. My mom has a made up name for this pickle – she calls it Chekkudukaya which means “grated” in telugu. This is temporary pickle that will last upto 10 days without refrigeration and for a couple of months if kept in the fridge. Eaten best with hot parathas or rice and dal with a dollop of ghee.

Spicy Mango Thokku

Spicy Mango Thokku

Spicy Mango Thokku (Makes 200 grams)

Raw Green Mango                           3 medium, skinned and grated to yield 2 cups of grated mango

Red chilli powder                            3 tablespoons, adjust according to taste

Salt3                                                      4 teaspoons, adjust according to taste

Mustard seeds                                  1 tablespoon

Fenugreek Seeds                              ½ teaspoon

Cumin seeds                                      1 tablespoon

Turmeric powder                            ½ teaspoon

For the tempering

Sesame oil                                         ¼ cup

Asafetida                                           a large pinch

Whole mustard seeds                  1 teaspoon

Dried red chilli                               1

Fenugreek seeds                            ¼ teaspoon

Ginger garlic paste                       1 teaspoon (optional)

 

Wash and wipe the mangoes. Skin them and grate them and set aside in a non reactive vessel.

Dry roast the mustard seeds, cumin seeds and fenugreek seeds for 3-4 minutes on low heat till they just begin to change colour. Cool completely and grind to a fine powder and set aside.

Add the red chilli powder, salt, ground masala powder and turmeric to the grated mango and mix well. Let this sit in the fridge for 24 hours.

Heat the oil in a kadai till it is very hot and turn the heat down. Now add the fenugreek seeds, followed by the cumin and red chilli. Saute for a few seconds. Next add the asafetida and the ginger garlic paste and saute for a couple of minutes till the ginger and garlic paste is cooked.

Add the grated mango into the kadai and turn off the heat. Mix well. Set aside to cool completely before putting it into a sterile bottle. Store in the fridge for upto 2 months.

 

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About arundati

Home lover...Rains...Sea(esoteric child of the water god)...treks...nature wilds...Trains...Garfield...Alstroemeria blooms...Sunflower stretches...Spot 6 differences...Crossword attempts...Supper Nags...No sleepless nights...

3 responses »

  1. Wow..looks great..would be great for the half ripe mangoes too, I’d say… !

    Reply
  2. This mango pickle is looking so good, very nice red colour. Thanks for sharing.

    Reply

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