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Mango Thokku Pickle | Step by Step Recipe


By Tickling Palates (Visit website)



The place where I was born, Trichy is a place where you can see mangoes wherever you turn during the season time, which is summer. You can enjoy the very smell of cut mangoes when you enter the sandhai. All types of mangoes can be seen and the traders shouting at the top of their voices to sell their goods vying for our attention. I will always cherish that memory for ever.


I can still remember the yummy smell that will be all over the house when my grandma starts to make these thokku pickle after she comes home from the sandhai. She never had to request me to finish my lunch when she serves this particular mango pickle as the side dish.


Mango Thokku Pickle








Here is a Step by Step process of the preparation of this yummy Thokku Pickle.






Grate the Mangoes and keep it ready. 




Sauteeing the grated mangoes in oil along with the spices. You can see that all the oil has been absorbed.


 


Cook over medium flame and mashing well so that the grated mango turns mushy while cooking.






See how the color has changed and also all the oil that has been absorbed has started to leave  the sides. This is a sign to take off the stove and store it properly before enjoying it.


You?ll need:


Raw mango ? 2 ( The weight came around 630 Gms)
Mustard seeds ? 2 tsp
Fenugreek seeds ? 1 tsp
Turmeric powder ? 1 tsp
Red chilli powder ? 3 tsp
Rock Salt ? to taste
Gingelly oil ? 100 ml


Method:


Wash and scrape the skin of the mango and grate it with the help of a grater.


In a kadai dry roast 1 tsp of mustard seeds and fenugreek seeds separately and powder in a mixie along with red chilli powder for even mixing.


In the same kadai heat oil to smoking point and switch off the stove. Add 1 tsp of mustard seeds and let it pop. Now turn on the stove and add grated mango, turmeric powder and rock salt and mix well. Let it cook for 5 mins or till the oil gets absorbed.


Now add the ground powder and sauté till the oil absorbed starts to leave the sides and float on top over medium flame. Let it cool completely and store in a dry and clean container. Take care to use a dry spoon when using.


Finger licking pickle is ready to taste with curd rice, Rawa Upma, Parathas.








This Mango Thokku Pickle is off to Pickle Mela hosted by Snackorama.




and also to Satya's JFI - Re-Run - Mango






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