Recipe taken from Cook and See Part – 2.
The mango season starts in the month of March , in India. In most households it’s an annual feature to get busy by taking out the porcelain jaadis/jars, making purchases, measuring ingredients and pickling during this season. Many pickles are parceled to near and dear,across seas.
As mango is a favourite pickle amongst many , this is pickled in various ways. Mango thokku is one of the simple and easy pickles, which can be made by a beginner without much supervision.
- Big sour green mangoes 3,
- Green chillies 12 to 15,
- Salt 55 grams, ( a little more than one fourths of a cup)
- Gingelly oil ½ a ladle,
- Asafoetida ½ teaspoon,
- Mustard 1½ teaspoon,
- Fenugreek seeds 1 teaspoon,
- Turmeric powder ¼ teaspoon.
- Remove skin of the mangoes, chop them and grind to a smooth pulp, adding chillies and salt.
- Shallow fry the fenugreek seeds in half tsp oil and powder them smooth.
- In deep pan/kadai or kalchatti, heat oil, add mustard, when it splutters, add the pulp of green mangoes and turmeric powder.
- Cook well, stirring all the while in medium or low heat.
- When the whole mass starts oozing oil and leaves the sides of the kadai or pan, its done .
- Add the asafoetida and fenugreek powders and give a stir.
- Remove from fire and cool.
- Bottle it when cool ,and use with hot rice.