Mango Thokku is a very famous pickle items of southern India. I belong to Tanjore region and in any Tambram family food is incomplete without a pickle. We make and consume a variety of pickles in the form of powder, thokku, wet pickle, dried salted pickles, pickles immersed in liquid etc. You can see all variety of pickles in Tanjore cuisine. From veppilai katti to vadu mangai, our list of pickle in endless.
At our ancestral house, before a meal you can see my mama bringing out atleast 5 different type of pickle bottles. Pickle is a must for curd rice in our tradition. However my mother never brought us up with pickle. My aunt once told her about pickle with lot of oil and salt, leads to many health issues in life. Hence my mother puts only curries as side dish for curd rice.
Hence I am not a big fan of pickles. But at my parents-in-laws place, they love pickle very much. Not a day goes without pickle for them. Actually pickle aids in digestion and helps in secretion of acids in stomach to ensure digestion. For me, the only pickle that I love is mango thokku. We are a family of mango lovers. In the mango season, not a day passes without mango. And mango is consumed in all forms, meaning raw mango to sliced mango to sambar to pachhadi to pickle, invariably all meal will have mango in it.
I have a heat body and consuming mango everyday results in blisters for me. Nevertheless mango is available only for few months :), so I too relish, if not like others in my family.
Here is the recipe of mango thokku that I love the most.
- 2 Nos Mango Raw, Medium size
- 4 Tbsp Gingelly oil/Sesame oil
- 1 Tbsp Methi seeds
- 1 Tbsp Chilli powder
- 1 Tbsp Salt Adjust to taste
- 1 Tsp Asefoetida
Peel mango skin and discard them. Grate the mangoes in a grater. In the grater, I normally grate with the large sized hole, so that pickle in grainy. If you want pickle to be mushy, use finer slot.
Heat a kadai in medium flame and dry roast methi seeds till they turn aromatic and change color to black. Stir often to prevent seeds from getting burnt. Grind roasted methi seeds to fine powder.
In the same kadai, heat oil and add mustard seeds. Once they splutter, add grated mango and cook till they are done. Once cooked mango changes from brisk color to dull color. It normally takes about 5 minutes time in medium flame. By this time oil will start oozing out.
Now add salt, chilli powder and Asefoetida and cook for another 2 minutes, stirring continuously in low flame. Once oil oozes out again, add the ground methi seeds powder.
Cook for another 1 minute and your pickle is ready.
If you wish to store this pickle in room temperature, add another 4 Tablespoon of Gingelly oil on top. Actually oil should float on top of the pickle for it to have shelf life. I normally make pickle every week or so, and I keep them in fridge. So my oil quantity is less.
Color of the pickle depends on the color of the chiili powder. I use home ground chilli powder and hence color is not bright. If you want bright color, then I suggest you use Tikkalal or similar chilli powder.
The color of pickle will dimish after adding ground methi powder. But methi reduces ill effect of the chilli. It helps in soothing stomach, and hence do add. It also gives pleasant aroma.
Here are some items that are used to make this recipe
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Mango Thokku-Step by Step instructions
*Peel and grate mango. In a kadai, dry roast methi seeds and grind it into fine powder.
*In the kadai, add sesame oil and add mustard. Once mustard splutter, add grated mango.
*Cook till mango is fully done and changes to dull color.
*Add Chilli powder, salt and asafoetida. Stir well and cook till oil oozes out.
*Add powdered methi seeds and mix well*Your pickle is ready.
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