Mangai thokku is excellent pickle for curd rice. It is made from raw mango. This pickle is made with simple spices like red chilli powder and fenugreek powder, but is rich in taste. Usually my mom used to make this pickle and transfer to jar after cooling down. Then in the same kadai, will add some rice and mix well. She used to make some rice balls and give us. Omg that taste would be awesome. You can even serve this pickle with dosa or idly or upma too. Lets jump to the recipe.
- Cuisine: Indian
- Course: Side dish/Pickle
- Prep time: 15 mins
- Cook time: 25 mins
- Serves: 1 Medium size jar
Ingredients:
- Raw Mango Big size – 2
- Gingelly Oil – 3/4th cup
- Fenugreek seeds – 1 tsp
- Red Chilli Powder
- Salt as required
- Hing
- Turmeric – 1/2 tsp
- Jaggery – 1/2 tsp
- Mustard seeds – 1 tbsp
- Wash, peel and grate the raw mango and set aside.
- In a pan add fenugreek seeds and dry roast them until golden brown.
- Grind them to smooth powder and set aside.
- In same pan add Gingelly oil. Once oil is hot add Mustard seeds and splutter.
- Add the grated raw mango mix well.
- Close and cook for 7 mins on medium flame.
- Add turmeric and hing. Mix them well.
- Again close and cook for another 5-6 mins or until raw mangoes are cooked until 3/4th.
- Add red chilli powder and salt. Mix well.
- Keep cooking on medium flame without closing.
- You will start seeing the oil oozes out slowly.
- Now add fenugreek powder and mix well.
- Once they start shrinking mix well.
- Turn off and allow to cool
- Store in airtight jar.
- Note:
- Always use clean dry spoon when serving.
- The more oil you use makes the pickle last longer.
- Refrigerate the pickle, it can last upto 3 months.
