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Mango thokku

CuminPeppers
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
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