How can I not post this superb, tasty, easy pickle recipe , now in summer, when all the vegetable stores and markets are inundated with varieties of pickling mangoes???
This is quite an easy pickle, which goes along very well with stuffed parathas, chapathies, dosas and upmas... Please refer to my stuffed paratha varieties and dosa varieties...this tastes best with
Raw rice dosa/ white dosa
If we go to a store to buy this pickle, it is quite expensive. Now is the season for trying this out, , so go ahead, try to make this pickle, which is a child's play.......and is absolutely pocket-friendly!
This is quite an easy pickle, which goes along very well with stuffed parathas, chapathies, dosas and upmas... Please refer to my stuffed paratha varieties and dosa varieties...this tastes best with
Raw rice dosa/ white dosa
If we go to a store to buy this pickle, it is quite expensive. Now is the season for trying this out, , so go ahead, try to make this pickle, which is a child's play.......and is absolutely pocket-friendly!
Ingredients
Mid sized raw mangoes for pickling - 2
Chilli powder - 3 tsps
Methi seeds / fenugreek - 1/2 tsp
Hing powder / asafoetida - 1/2 tsp
Turmeric powder - 1/2 tsp
Gingely oil - 5 tbsps
Mustard seeds - 1 tsp
Rock salt to taste
Recipe Cuisine: South Indian; Category: Pickle
Prep time: 15 mts; Cooking time: 20 mts
Yields 200 gms of pickle plus 3 tbsps
2 mangoes washed, wiped thoroughly and peeled and kept ready, later, with a bhajji slicer, sliced
Fenugreek seeds dry roasted to dark brown colour, then powdered
Picture down below (clockwise) 1. Gingely oil heated in a pan, turmeric powder and asafoetida powder added and mustard seeds seasoned.2. After the mustards splutter, sliced mangoes added 3. Mixed well 4. Rock salt added
Remember to keep the flames on medium
Mangoes getting shrunk. When you keep stirring, with the ladle, you must consciously break the mango slices into tiny bits
Well shrunk. Oil stands apart. At this time, switch off.
Add the chilli powder ..........................
and the roasted and powdered fenugreek/methi seeds and mix well.
Allow it to cool down and store in a clean, washed and sun dried glass bottle.
The yummy mango thokku is ready!!!
This post first appeared in www.malpatskitchen.com
Notes
*You can grate the mango in the grater also. But I am used to this method. Learnt this from an elderly, friendly and revered lady from the in laws side.
*Please do not crib to use the specified oil.Otherwise, pickle will be very dry, and in no time, it will get the old smell.
*Refrigerate after a couple of days. In this hot season, that is better.
If this recipe has impressed you, please leave your comments for me.
Categories: Pickles-Preserves & Podis, Ripe & raw mango recipes
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