Grated Raw Mango Thokku Pickle Recipe

Preliminary Preparation 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.

Prepare The Fenugreek Powder

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.

Tempering The Grated Raw Mango Thokku Pickle Recipe

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.

Add The Mango For Grated Raw Mango Thokku Pickle Recipe

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.