Mango thokku recipe
Author: nags
Recipe type: Pickle
Cuisine: Indian
Serves: 1.5 cups
- 4 tbsp sesame oil (gingelly oil)
- 1 tsp black mustard seeds
- ¼ tsp fenugreek seeds
- 2 tsp Kashmiri chilli powder (adjust to taste)
- ¼ tsp turmeric powder
- 4 cups peeled, grated raw mango (approx. 2 medium-sized mangoes)
- Salt to taste
- ½ tsp brown sugar or jaggery (optional)
- Peel and grate the mangoes. Set aside
- Heat the oil in a kadai or non-stick pan
- Add the mustard seeds and fenugreek seeds, keeping heat low
- When the mustard seeds pop, add the red chilli powder and turmeric
- Give it a brisk stir and fry for 10 seconds, taking care not to burn the chilli powder. Keeping the flame low is important at this stage
- Add the grated mangoes and mix everything well
- Add salt and cook on medium-low flame until the mangoes let out water and soften
- Add brown sugar or jaggery, if using
- Continue cooking, stirring occasionally, until the oil separates from the thokku
- Test to see there's enough salt and add more if needed
- Remove from heat and cool completely
- Store in a dry glass jar in the refrigerator for up to two weeks. Take care to use a dry spoon while
Recipe by Edible Garden at https://www.cookingandme.com/2016/10/05/mango-thokku-recipe-mango-thokku/
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