MANGO THOKKU
Mangoes are in season now and everywhere i can see vendors selling mangoes at a considerably cheaper rate,owing to the large harvest of mangoes this year.I got a large batch of ripe and unripe mangoes this year from a farm of my hubby's friend.I made sun dried mangoes,instant pickle,Avakkai and my daughter's favorite pickle Mango thokku.She will always say i can't match pamba,that's how she calls my mom,but any ways i tried and we all enjoyed.Thokku is made generally from big mangoes which have lots of flesh.It's always a joy to make pickle with mangoes afterall it is loved by one and all.Preparing thokku is very easy and it can be stored for atleast 2 months when properly made and preserved.Now to the recipe..
INGREDIENTS
Big sized mango-1
Red chilli powder-6tsp
Rock salt-3tsp
Mustard seeds-1tsp
Turmeric powder-1/2tsp
Asafoetida-1/2tsp
Methi powder(roasted and grounded)-1/2 tsp
Sesame oil-1/2 cup
HOW TO MAKE
Take a big mango and wash and pat dry.
Remove the skin of the mango with the help of a peeler.
Grate it finely.
Take a heavy bottomed pan and add half the quantity of sesame oil.When it gets heated add mustard seeds and once they crackle,add asafoetida and grated mangoes.
Add salt and turmeric powder and and mix well.
Add red chilli powder and mix well.
.
Add roasted and ground methi powder now and mix well.
Add the remaining sesame oil.When it leaves the sides of the pan mango thokku is ready.
Notes
1.You can slice the mangoes and blend in a mixie for a smoother texture and proceed as above.
2.Use a clean dry spoon for taking the pickle out.
3.Only sesame oil recommended for all pickles.
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