Mango Thokku is a spicy tongue tickling pickle made during the mango season and every home will have at least three varieties of mango pickle.
Manga thokku as it is called in Tamil is our family favorite as it can be made through out the year with a good quality raw mango, even one mango will be enough to make a small quantity of pickle.
Usually mango thokku is made by peeling and grating mangoes , then sauteing with spice blends.
This is the worst part of the procedure, my arm hurts every time I grate so I usually make it by pressure cooking the raw mangoes in the pressure cooker in a vessel without water.
Remove when cooled, peel and mash. Use the mashed pulp to make the mango pickle.
If you want to grate it go ahead and do it . Nothing like the good old method .
3 raw firm mangoes
powdered crystal salt as needed
3 tbsp red chili powder or more as per your taste.
1 tsp asafoetida crystal
Pinch of turmeric powder
1 tsp mustard seeds
1/4 cup sesame oil
1 tbsp roasted powdered fenugreek seed / methi
Wash and clean the mangoes, grate them finely.
I have pressure cooked them by placing in a vessel and keeping inside the cooker with water in the cooker body, allowed 2 whistles. The vessel should not have water .I removed when cooled, peeled easily, mashed and used the pulp to make the thokku.
In a pan add some oil, splutter the mustard seeds.
Add the grated mangoes, pinch of turmeric powder,asafoetida crystal powdered, red chilli powder, salt. Add remaining sesame oil. and sautee well, keep flame on low and cook till mangoes become soft .
When the mangoes appear soft and glistening, with oil coming up on top, add the powdered fenugreek seed powder, stir well again and remove.
Bottle when completely cooled.
Make sure to use a very dry clean spoon only .
Makes an excellent pickle for curd rice and chapatis and parathas too.