Garlicky Raw Mango thokku /pickle
An easy pickle recipe of raw mangoes and can be consumed after a day of preparing. This keeps good for a month if refrigerated and handled well, without refrigeration stays good for a week.
To make mango pickle, firstly make sure all the utensils, spoons, blender jar, chopping board, knife and the work area are absolutely dry.
Garlicky Raw Mango thokku /pickle
An easy pickle recipe of raw mangoes and can be consumed after a day of preparing. This keeps good for a month if refrigerated and handled well, without refrigeration stays good for a week.
To make mango pickle, firstly make sure all the utensils, spoons, blender jar, chopping board, knife and the work area are absolutely dry.
Cooking Instructions
- 1
Roast mustard seeds and fenugreek seeds together till the mustard splutters and the fenugreek is reddish brown
Cool them and grind them to a fine powder. - 2
Heat a pan with gingelly oil.
Once the oil is hot, add mustard seeds and let it splutter
Add garlic cloves, red chilies and turn off the stove..Add turmeric powder, asafoetida powder, curry leaves and give it a mix
Let the oil come to room temperature
- 3
Peel and grate the mangoes, use the larger side to grate the mangoes as using the smaller side will make the mangoes too soft
Take the mangoes in a bowl, add red chilli powder, salt and the mustard and fenugreek powder
Mix everything together.
- 4
Add the cooled oil to the mangoes and mix well
Let it sit for a minimum of 1 hour before serving
Store it in an airtight jar. This keeps good for a month if refrigerated and handled well, without refrigeration stays good for a week.
To make mango pickle, firstly make sure all the utensils, spoons, blender jar, chopping board, knife and the work area are absolutely dry.
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