Name: Mango Thokku (South Style Raw Mango Pickle) recipe by Vidya Narayan at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20
Ingredients: Raw Mango (Totapari) – 2 kg or 4 medium; Salt – 1.5 tbsp (use rock salt); Red chilli powder – 2 – 3 tbsp; Jaggery – 1 or 2 tsp; Mustard Seeds – 1 tsp; Hing – one big pinch; Methi or fenugreek seeds – 1 tsp (dry roasted & coarsely ground); Oil – 8 to 10 tbsp (Use til oil only to get the perfect flavor)

ABOUT Mango Thokku (South Style Raw Mango Pickle) RECIPE

This is a traditional recipe of a spicy and tangy mango pickle I leaned from my mother.

Ingredients Serving: 20

Raw Mango (Totapari) – 2 kg or 4 medium
Salt – 1.5 tbsp (use rock salt)
Red chilli powder – 2 – 3 tbsp
Jaggery – 1 or 2 tsp
Mustard Seeds – 1 tsp
Hing – one big pinch
Methi or fenugreek seeds – 1 tsp (dry roasted & coarsely ground)
Oil – 8 to 10 tbsp (Use til oil only to get the perfect flavor)

Instructions

Wash, dry & peel the mangoes & then grate them.
In a thick bottom kadhai, add the oil, let it heat well then add hing & the mustard seeds & let it splutter.
Add the grated mangoes & stir well on medium heat. At this stage, you will feel that the oil has been completely absorbed & won’t be enough but don’t add any additional oil. It will eventually float on top once it starts cooking.
After cooking on low to medium heat for almost 10 mins, add the salt & red chilly powder. Stir well.
You will see the oil bubbling at the edges (about 8 mins after adding chilly powder). Keep stirring the mixture in between. Once you see the oil floating on the top of the pickle, switch off the gas & add the roasted & ground methi seed.
Cool it completely. Then transfer it in a clean & dry glass jar. Keep it refrigerated. Stays well for 15 – 20 days.

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