Go Back
CuminPeppers

Mango thokku

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 3 cups
Course: Side Dish
Cuisine: Indian
Ingredients Method

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

Method
 

Roasting and grinding:
  1. Firstly, dry roast 11/2 tsp of mustard seeds, 11/2 tsp of fenugreek seeds for 2 minutes, and then powder it
Mixing:
  1. In a mixing bowl, add 3 cups of shredded mango
  2. Add 3 tsp of salt
  3. Then add 5 tsp of Kashmiri red chili powder
  4. Also add 1/2 tsp of turmeric powder
  5. Mix well and set aside
For tempering the pickle:
  1. 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
  2. Put this oil in the bowl containing mango-spice mixture and mix.
For storing the pickle:
  1. 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