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MAVINAKAYI THOKKU

MANGO THOKKU RECIPE

Smitha Kalluraya
5 from 1 vote
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Course condiments
Cuisine south indian

Ingredients
 

  • 1 kg Sour Raw mango
  • 1 tsp Turmeric Haldi
  • Salt, to taste

To temper :

  • 3 - 4 tbsp Sunflower Oil / Gingely oil
  • 1 tsp Mustard
  • few Curry Leaves, ( Optional )

Masala / Spice Powder

  • 8 - 15 nos Red Chilli, ( based on your spicy level )
  • or
  • 1.5 - 3 tbsps Red chilli powder
  • 1 tsp Fenugreek seeds methi
  • 1/2 tsp Mustard
  • a big pinch Asafoetida/ hing

Instructions
 

  • Wash ,pat dry,peel and grate raw mangoes.
  • In a kadai / thick pan , heat a tbsp of oil . Splutter mustard seeds . Add curry leaves .
  • Later add grated mangoes. Saute for 1-2 mins. Add salt and turmeric.Give it a mix.
  • Keep the flame low and allow the grated mangoes to cook nicely. In 4-5 minutes, the mango will become soft.
  • Meanwhile , in another kadai dry roast mustard seeds and methi . let the mustard splutter and methi be aromatic. Keep aside . To the same kadai ,add few drops of oil . Roast Chilli  When chilli is done, add hing and switch off . If you are using chilli powder , skip red chilli frying step
    GRATED MANGO PICKLE recipe
  • Powder all roasted spices to a fine powder . Keep aside
    MANGO THOKKU RECIPE
  • When mangoes get cooked , add  powedered masala powder and 2-3 tbsp of oil . If you have skipped roasting red chilli s, add red chilli powder too. Mix well so that everything combines well . Stir the thokku in between so that it doesn't get burnt .
  • Keep the flame low and allow the thokku to combine well till the oil oozes out of the thokku.Switch off the stove . This may take around 10-15 mins on medium flame.
  • That's it our spicy Mango Thokku is ready to enjoy. Store in air tight jar once its cooled to room temperature . Stays good for about 15-20 days without fridge and if refrigerated remains good for months together. Tastes awesome with idli , dosa, chapathi , bread, plain rice, curd rice etc.

Notes

  1. Select raw , firm sour mangoes .
  2. If you want you can add garlic too while tempering .
  3. For much quicker version , you can replace the roasted spice powder with just chilli powder or fry mustard - methi and omit chilli . later add chilli powder .
  4. The pickle when done should be more spicy , salty and tangy the first day . The taste will get balanced in next 2-3 days .
  5. Don't add water while doing it and also fry nicely so that water is evaporated . This will increase the shelf life.
  6. Use a clean dry spoon always and store in air tight container . Stays fresh and good for a long time. Can take it while travelling . It doesnt spoil .