Summer is the season , in the Indian sub continent , when pickles of mango are made feverishly in most houses . There are a varieties of thokku, pickles which can be made from the mangoes , Avakkai is most liked and preferred , in Tamilnadu .
The procedure of pickling is very ancient , practised in various civilisation. The art of preserving vegetables and fruits , was invented by man, to make good use of them in future . Jams, Vathals , Vadaams , Pickles , Podis, Murabbas etc, are Indian way of preservation of fruits and vegetables .
Ingredients
- Green Raw Mangoes 4 ( Medium size)
- Salt a little more than 1/4 th of a cup
- Red chili Powder 1/4 cup
- Fenugreek seeds 1 teaspoon
- Mustard 1 teaspoon
- Sesame oil 1 big ladle
- Perungaayum ( Hing ) 1/4 teaspoon
- Turmeric Powder 1/4 teaspoon
- Mustard 1 teaspoon
Method
- Wash the mangoes and wipe them well . Cut the dried mangoes, into medium size pieces , with a sharp knife .
- Dry roast the fenugreek seeds and hing till hot . Powder them finely .
- Add salt and turmeric powder to the cut mangoes and mix well . Sprinkle chili powder too .
- Heat oil and add the mustard , When it crackles, add to the mango pieces . Add the fenugreek powder too .
- Stir well and cool .
- Bottle them in a ceramic jar or glass bottles . Avoid using plastic jars for pickles .
- Everyday , open and give a stir to the pickle . After a two weeks or so , the pickles will be properly done . The mangoes , would have absorbed , all the spices and will be ready to eat .
- Use when required with a dry spoon.
- If you are preparing them in large quantities , after bottling them , take a little of the pickle, after they are ready and keep aside for daily use .
- Do not open the bigger jar or bottle constantly , unless for stirring .