How can I miss a recipe from raw mango when the market is flooded with it ?😁
Thokku is a pickle kind of preparation and the process of making this is fairly simple, you need to do is scrape the mango pulp straight forward and you can’t mess up even if you are not a condiment expert.
My mom used to make a big bottle of this thokku as it goes well with all kinds of South Indian breakfasts.
The good thing about this thokku recipe is that you can adapt it to an extend based on your liking. For instance, I love a touch of sweet in my thokku, so invariably add a fat pinch of jaggery to it while cooking. You may prefer a hardcore spice kick, in that case add another tsp of red chilli powder to get it to your liking.
Made from freshly ground spice, high on flavours with no preservatives and artificial colours, adds a zing to the ordinary food and rock the palate.
Do try this mouth-watering Thokku and relish it with anything and everything😉. (dosa, idli, paratha, chapati, akki rotti, curd rice etc)
Here the recipe goes…
Cuisine : South Indian
Category : Thokku, pickle
Author : Jyo
Yields : 2 and 1/4 cup
- 1 big raw, unriped mango or 4 cups of scraped or grated mango
- 6 tbsp gingelly oil
- 2 tsp mustard seeds
- 1/4 tsp asafoetida
- Few fresh curry leaves
- 1/4 tsp turmeric powder
- 1/2 cup jaggery
- 3 tbsp red chilli powder
- 1/4 tsp fenugreek powder
1. Clean mangoes well, peel skin and make thin slices.
2. Heat oil, temper the mustard seeds. Add turmeric powder, asafoetida and curry leaves.
3. Then add sliced mango, saute till it softens on medium flame. It takes nearly 7 to 8 minutes.
4. Then add jaggery and salt, mix well and let the jaggery melt as it helps to balance the tart and spice of the pickle. Now slightly mash with a masher.
5. It’s time to add chilli powder and fenugreek powder. Mix well, saute on low flame, you will notice little oil floating on top of the thokku. Now turn off stove.
6. Allow the thokku to cool for a good 2 to 3 hours. Store in a clean, airtight glass bottle or ceramic jar. Enjoy the mango thokku throughout the year.
Other Thokku recipes on the blog…
Green Papaya Thokku in Green Papaya Recipes
I used raw mangoes available locally which were very sour. So I added jaggery a bit more.
Adjust the spices and jaggery according to your taste.
For an authentic taste, use gingelly oil when making pickles or thokku, otherwise you can use any oil of your choice.
Variation of it with the addition of ginger and garlic are also good. Feel free to customize it according to your style, coz it’s all about the balance of heat, spice, sour and salt.
The pickle once made will appear to be on salt and spice levels. Give it a day or two to settle down and then start using.
Make sure the container you are using to store the thokku is cleaned and sun dried to a avoid any moisture.
Use a glass jar or ceramic jar to store the thokku, do not use steel or metal jars as the acidic nature of the thokku may react with the metal and become toxic.
If you feel the thokku is dry, add a bit more oil. Ideally oil should float above the pickle for half an inch, this give the pickle a longer shelf life.
Stay good for 20 to 25 days at room temperature and if refrigerated, remains good for months together.