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mango thokku

mango thokku

cuminpeppersPickles, Uncategorizedmango, mango pickle, mango recipes, mango thokku, pickle
Mango thokku/ Mango pickle

mango thokku There are various methods to prepare pickles, Absolutely this is the one which is the traditional way of preparing pickles. For pickles, oil must be floated at the upper layer of the jar, mustard and fenugreek seeds will be added while preparing only to extend the life of pickle.

Definitely Curd rice and pickle is an all-time favorite food list for most of the people, especially this thokku tastes exquisite. Let’s learn how to prepare Mango thokku.

Mango thokku

CuminPeppers
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Course Side Dish
Cuisine Indian
Servings 3 cups

Ingredients
  

For Roasting and grinding:

  • 11/2 tsp mustard seeds
  • 11/2 tsp fenugreek seeds

For mixing:

  • 3 cups shredded green mango
  • 3 tsp salt
  • 5 tsp kashmiri red chili powder
  • 1/2 tsp turmeric powder

For tempering the pickle:

  • 1 cup sesame oil/oil
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 2 dry red chilly
  • 5 garlic cloves
  • 1/2 tsp asafoetida

Instructions
 

Roasting and grinding:

  • Firstly, dry roast 11/2 tsp of mustard seeds, 11/2 tsp of fenugreek seeds for 2 minutes, and then powder it

Mixing:

  • In a mixing bowl, add 3 cups of shredded mango
  • Add 3 tsp of salt
  • Then add 5 tsp of Kashmiri red chili powder
  • Also add 1/2 tsp of turmeric powder
  • Mix well and set aside

For tempering the pickle:

  • Heat 1 cup of oil in a pan, and turn off the flame, add mustard seeds, fenugreek seeds, red chilly, garlic cloves, asafoetida in hot oil
  • Put this oil in the bowl containing mango-spice mixture and mix.

For storing the pickle:

  • After the pickle gets cool, store it in a dry, airtight container. If you are not going to keep it refrigerator, cover the upper level of the pickle with oil. always use a dry spoon to scoop
Keyword mangopickle, mangothokku, Pickle

Stepwise picture Recipe:

Roasting and Grinding:

Take 11/2 tsp of mustard seeds
11/2 tsp of fenugreek seeds
Dry roast in medium flame for 2 minutes
Transfer to a mortar
Grind it into fine powder
Firstly, I have taken these mangoes
After shredding, I have got 3 cups (tightly packed) of shredded mango
Add 3 tsp of salt (depends on the sourness of the mango, amount of salt will be varied)
Now add 5 tsp of Kashmiri red chili
add 1/2 tsp of Turmeric powder
mix
keep aside after mixing

For Tempering:

Heat a cup of oil after it got heated, turn off the flame
put mustard seeds, fenugreek seeds, red chilly
Add garlic cloves and 1/2 tsp of asafoetida
Finally, Pour the oil into the mango-spice mixture
it is done

Now the pickle is ready.

Mango thokku
Serve with love

Note:

  • In case of using normal red chili powder alternatively, 3 tsp would be sufficient to get a medium spice level pickle
  • If you are not going to store inside the fridge, as well as that make sure oil must be floated at the upper layer of pickle in the jar.
  • After it gets cooled, store in airtight jar without a doubt.
  • Always use dry spoons to scoop

also check out,

Instant mango pickle recipe

amla pickle

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2 thoughts on “mango thokku”

  1. Geetha Sagayaraj says:
    at 3:24 pm

    Yummy

    1. cuminpeppers says:
      at 10:44 pm

      Thank you

Comments are closed.

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