Raw Mango Thokku

Name: Raw Mango Thokku
Total time: 1200 s
Yield: 20 servings
Cuisine: Indian
Ingredients: 4 Raw Mangoes; 2 Red chillies; 3 tea spoons Red chilli powder; 3/4 tea spoon Fenugreek seeds; 50 ml Gingelly / Sesame oil; 2 tea spoons Jaggery powder; to taste salt; 1/2 tea spoon Mustard seeds; As needed Curry leaves few; 1/2 tea spoon Asafoetida/ hing powder

Kavitha Varadharajan @cook_16059416

This is the favorite pickle of my family and we all wait for our grandma to make this in large scale and distribute it to the whole family.This pickle goes very well with anything like curd rice, dosa, idli, upma and roti. It can be mixed with hot rice and with few drops of ghee and relished with pappad as side dish..

Kavitha Varadharajan @cook_16059416

Saved

Ingredients

20 minutes

20 servings

4Raw Mangoes
2Red chillies
3 tea spoonsRed chilli powder
3/4 tea spoonFenugreek seeds
50 mlGingelly / Sesame oil
2 tea spoonsJaggery powder
to tastesalt
1/2 tea spoonMustard seeds
As neededCurry leaves few
1/2 tea spoonAsafoetida/ hing powder

Saved

Steps

20 minutes

1

Dry roast the fenugreek seeds till they become dark brown, allow to cool down and then powder it and keep aside.
2

Wash the raw mangoes, wipe down well and peel off the skin.
3

Grate the mangoes in a scrapper as we do carrot and discard the seed.
4

Heat a heavy bottomed pan and pour in the oil.
5

Do the seasoning with mustard seeds, red chillies, curry leaves and then add the asafoetida.
6

Now keep the flame medium and add the salt and red chilli powder in to it. give a fast stir.
7

Add the grated raw mango pulp in to the pan and mix well.
8

IN medium to low flame cook the stuff till the oil separates.
9

Finally add the jagerry powder and the fenugreek powder, mix well and switch off the stove.
10

Store in an air tight dry bottle.