Mango Thokku a South Indian Style mango pickle, quick and easy to make and a great accompaniment for curd rice, dal rice, roti etc.
Raw Mango 2 large approx 700-800gms
Red Chilly powder 3 tbsp
Asafoetida a pinch
Mustard Seeds 1 tsp
Fenugreek Seeds 1 tsp dry roasted and coarsely grounded
Mustard Oil 1 cup
Salt to taste
Peel the mangoes and finely grate them.
Heat oil in a pan. Add asafoetida and mustard seeds and let it splutter.
Add the grated mangoes and stir well. Cook on medium heat for about 10 mins stirring frequently so it doesn't stick and get burnt.
Add salt, chilly powder, stir well and cook for about 5-10 mins. The oil will start floating on the top, add the grounded fenugreek seeds, give a quick stir and take off the heat.
Let it cool down completely and store in sterilized airtight jar. Always use a clean spoon on every serving and keep refrigerated. Stay good for more than a month.
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