YIELD 750 GMS
- RAW MANGO GRATED – 5 CUP COMPACTED
- BYGADI CHILLY POWDER – 1/4 CUP
- GUNTUR CHILLY POWDER – 3/4 CUP
- CRYSTAL SALT/ROCK SALT – 1 CUP
- ROASTED FENUGREEK SEED POWDER – 1 TSP
- TURMERIC POWDER – 1 TBSP
- ASFOETIDA – 1 TSP
- SESAME OIL – 1/2 CUP
- MUSTARD SEEDS – 1 TSP
METHOD
- Take a heavy-bottomed pan, add oil, and heat once. Add mustard seeds and when it splutters add asafoetida and simmer the flame.
- Add in the grated mangoes and all the other ingredients into the oil, constantly stirring during the addition.
- Cook the thokku on low flame with intermittent stirring till the oil begins to ooze out.
- The endpoint of cooking is when the thokku swirls freely in the pan with oil oozed out. Add the roasted fenugreek powder and remove from the stove.
- Fill into glass bottles when warm. Allow to cool before closing the lid.
- If cooked well this thokku will stay good at room temperature for 1 year.
NOTE
- Wash the mangoes and dry well with a kitchen towel before pickling
- Wash and dry your hands before pickling.
- I use a non-stick pan as the pickle does stick at the bottom and can be covered and cooked with occasional stirring.
