Grated Raw Mango Thokku Pickle Recipe
An Outlook To Grated Raw Mango Thokku Pickle Recipe
Grated raw mango thokku pickle recipe is an enticing fiery pickle made of tangy raw mangoes mixed up with whole spices doused in aromatic sesame oil.
It is popular in South India in the states of Andra Pradesh, Karnataka and Tamil Nadu. Pickle is one of the many things in India, that connect all corners of the country and mango pickle is the first and foremost item that falls into this category. The lip-smacking mango thokku does its own part in connecting the corners of India, by its alluring flavour and lingering aroma.
The Speciality Of Grated Raw Mango Thokku Pickle Recipe
Pickle has always been a part and parcel of India’s culinary heritage and this mango thokku is one such marvellous example of Indians’ culinary skills. This is one of the famous instant mango pickle recipes and it is prepared during summers in every Indian house hold, when mangoes grow in plenty. Most of the people prepare this on a huge quantity and send it to family and friends who live abroad and store in bulk in big jaadi (ceramic pickle jar) and they add a little vinegar in it to last long.
Varieties of mango used for Grated Raw Mango Thokku Pickle Recipe
There are a certain varieties of mango that are suitable to make pickles and to make the mango thokku varieties like appe midi, rajpuri, ottu, ram Kela and tottapuri are used generally. Each one has its own taste and flavour which adds to the deliciousness of the mango thokku. The mangoes are grated and tempered with whole spices like fenugreek seeds, red chillies and mustard seeds doused in aromatic sesame oil.
There are several varieties of chillies in India and generally popular varieties like kashmiri red chilli, Guntur sannam, madras puri and ramnad mundu are used to make these kind of pickles and they are available at the markets. These varieties are more spicy and colourful and much suited for making mango pickles.
Mango Pickles and India
Mango pickles are famous all over the world and this particular variety (mangothokku) is an exclusive home-made pickle passed on to generations by customs and practice. Each state has its own ingredients to add up to the mango thokku and therefore differ from each other. Even the oils used to make mango pickles vary from one state to another.
If we make a glance at the art of pickling in India, it makes us wonder at the skill and efficiency of Indians in pickling since ancient times. Having certain basic ingredients in common, with only a few variations in adding up and processing the other ingredients Indians could make such a lot of varieties of the same pickle. For example, each state in South India prepares its own variety of mango thokku and they compete with each other in taste, flavour and texture. And homemade mango thokku differs from thokku sold in markets and both surprises you equally.
Here I have given you the method of preparing mango thokku at home with ottu mango and let us see the necessary ingredients required to make this at home.
Ingredients Required To Make Grated Raw Mango Thokku Pickle Recipe
How To Make Grated Raw Mango Thokku Pickle Recipe
Wash the mango thoroughly and wipe it with a clean cloth.
Peel off the outer skin from the mango and grate it using a grater.
Let the slices be neither too thick nor too thin.
Keep it in a bowl aside.
Place a small kadai in the stove and keep it in medium flame.
When it is heated, just add a teaspoon of methi seeds to it and dry roast them for a minute.
After a few seconds when it becomes golden brown, just turn off the stove.
Transfer the roasted methi seeds to a mixer jar after it cools down, and blend it into a fine powder and keep it aside.
In the same kadai, add 7-8 red chillies and dry roast them.
Do it gently in low flame so that they do not turn dark brown or black.
Just roast them so lightly that the red colour does not change.
When it is roasted, just switch off the stove and transfer it to a mixer jar.
When it cools down, make a fine powder out of it and keep it aside.
Place a small kadai in the stove and keep it in medium flame.
When it is heated, just add three to four tablespoons of sesame oil in it.
When the oil gets heated up, add two teaspoons of mustard seeds to it.
When it splutters, add half a teaspoon of asafoetida followed by half a teaspoon of turmeric powder and lower the flame.
Now, add the grated mango to it along with the required salt and mix everything well.
Let it cook in low flame for about five minutes approximately.
Keep stirring now and then while cooking.
After a while, the oil will start oozing out from the sides and you will get a nice aroma coming out of it.
At this stage, just add a pinch of jaggery to it and mix everything well.
After one or two minutes you will see the thokku is being completely cooked up.
Now the exotic mango thokku is ready to eat.
You can relish this tangy treat instantly with steamed rice, roti, idli or dosa.
After it cools down, store it in a dry jaadi (ceramic pickle jar) and store it in the refrigerator and you can have it for a maximum of one month.
In between, you have to keep stirring it nicely whenever you take it out.
If you feel like adding a little more oil, you can do it whenever you want it.
Some Tips To Follow To Make Grated Raw Mango Thokku Pickle Recipe
• Select a fresh firm and dark green mango of any variety mentioned above and soak well for some time before you wash and wipe it.
• Just taste a piece of mango beforehand, so that you can judge the amount of salt and chilli powder that you add to it according to the sourness of the mango.
• If you do not have time to roast and powder red chillies, you can also use readymade red chilli powder you use for cooking regularly.
• Here, I do this separately because it gives an authentic flavour to pickles.
• Unlike, other pickles you need not wait for the pickle to soak in the spices for a day or two. You can just use it instantly as soon as it is ready.
• It goes well not only with curd rice but for any variety of rice be it sambhar, rasam, curd or any mixed rice.
• It tastes delicious with idli, dosa and roti.
• You can even apply it as a spread on dosa and make ghee roast.
• Similarly, you can apply it on bread and toast them with cheese and give to children.
• You can use it as a side dish for any kind of upma.
• You can use it in many other ways according to your choice and creativity.
Ingredients
Directions
Wash the mango thoroughly and wipe it with a clean cloth.
Peel off the outer skin from the mango and grate it using a grater.
Let the slices be neither too thick nor too thin.
Keep it in a bowl aside.
Place a small kadai in the stove and keep it in medium flame.
When it is heated, just add a teaspoon of methi seeds to it and dry roast them for a minute.
After a few seconds when it becomes golden brown, just turn off the stove.
Transfer the roasted methi seeds to a mixer jar after it cools down, and blend it into a fine powder and keep it aside.
In the same kadai, add 7-8 red chillies and dry roast them.
Do it gently in low flame so that they do not turn dark brown or black.
Just roast them so lightly that the red colour does not change.
When it is roasted, just switch off the stove and transfer it to a mixer jar.
When it cools down, make a fine powder out of it and keep it aside.
Place a small kadai in the stove and keep it in medium flame.
When it is heated, just add three to four tablespoons of sesame oil in it.
When the oil gets heated up, add two teaspoons of mustard seeds to it.
When it splutters, add half a teaspoon of asafoetida followed by half a teaspoon of turmeric powder and lower the flame.
Now, add the grated mango to it along with the required salt and mix everything well.
Let it cook in low flame for about five minutes approximately.
Keep stirring now and then while cooking.
After a while, the oil will start oozing out from the sides and you will get a nice aroma coming out of it.
At this stage, just add a pinch of jaggery to it and mix everything well.
After one or two minutes you will see the thokku is being completely cooked up.
Now the exotic mango thokku is ready to eat.
You can relish this tangy treat instantly with steamed rice, roti, idli or dosa.
After it cools down, store it in a dry jaadi (ceramic pickle jar) and store it in the refrigerator and you can have it for a maximum of one month.
In between, you have to keep stirring it nicely whenever you take it out.
If you feel like adding a little more oil, you can do it whenever you want it.
