Mangai Thokku (Grated Raw Mango Pickle)
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A perfect South Indian pickle with awesome taste that needs no preservative. A delicious accompaniment to rice, roti, upma, idli and dosa.
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Ingredients
- Grated Raw mango 4 cups With more sour and tanginess
- Red chilli powder 4 tea spoons heaped
- Hing powder 1 tea spoon jagerry powder 2 tb spoons
- Salt 4 tea spoons Turmeric powder 1/4 tea spoon
- Sesame Gingelly Oil 150 ml Dry roasted Fenugreek powder 1 tea spoon
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Instructions
- Peel off the skin of mango and grate it and keep aside.
- Dry roast fenugreek to golden brwon, powder it and keep aside.
- Heat a heavy bottomed pan with oil. Add salt, red chilli powder, turemric powder, hing powder to the oil and give a stir.
- Add the grated mango to it and stir well. Keep the flame to medium.
- Allow the stuff to get cooked at least for 20 to 30 minutes stirring then and there. When the stuff thickens and oil separates add the fenugreek powder to it and mix well.
- Switch off the stove and allow the stuff to cool down. Store in dry air tight bottle. Note:Adjust the quantity of chilli powder and salt according to the tanginess of the mango. Jagerry is added to balance the tanginess.
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