Maangai Thokku (Pickled raw mango)
So here it is, my recipe blog post after a longg gap :) It is so refreshing for me to be doing this again. As a tradition, its always good to 'Start' or 'Restart' something with sweet. As you all know I already started something sweet from my
:) So I decided to go with something everyone loves. Its the evergreen homemade Maangai thokku.
More than me my husband went crazy over mangoes when i was pregnant and lucky for us, my mother in law came here to help me through delivery and after that. When she was here we almost had Mangoes in every possible way :) She kept making batches of homemade mangai thokku and pachadi. Not only for the cravings also I could not have mangoes for a while after having the baby. She did not want me to miss things after having the baby so I had a feast almost everyday :)
Unlike my father, my husband was never particular about making homemade pickles so it never struck my mind of what we have been missing out. Now that after having too many batches of homemade pickles I cannot imagine buying store bought ones.
Preparation time - 20 mins
Cooking time - 1 hr
Waiting time - As required
Ingredients
Raw Mango - 2 (It was huge)
Gingelly Oil - 1 cup + as needed
Red chilli powder - 3 - 4 tsp
Fenugreek powder - 1 tsp
Asafetida (Hing) - 1 tsp
Turmeric Powder - a generous pinch
Mustard seeds - 3 tsp (for seasoning)
Salt - to taste
Jaggery - To taste (Optional)
Direction:
Keep mangoes washed, peeled and grated. As you can see there is a lot :)
In a wok or kadai heat oil and add mustard seeds. Once it crackles add hing and immediately add all of the shredded mango to it. At this point add only little salt and turmeric powder. Salt at this stage helps to get the moisture out soon. Once u see its getting cooked add more salt and red chilli powder and give it a good stir.
Don't forget to do a taste check and always remember hotness of the chilli will reduce as the number of days increases. Now we wait :) until the oil is oozing out and doesn't stick to the pot. Finally add fenugreek powder and jaggery and switch off the flame. Now we wait again.
Once it comes to room temperature store it in a jar and enjoy.
Notes
1. I did not dry roast and grind spices but still it tasted yumm. Also each Red chilli powder has different hotness level. So adjust accordingly.
2. Keep tasting and season as you cook along the way.
3. Adding jaggery is optional but it compliments the flavor. I added about 2 tsps
4. If you think more oil is required please go ahead and add, you will know it when its half cooked and still sticking to the pan.
5. Don't forget to wait until it reaches room temperature before transferring to a container.
Enjoy and happy pickling!! :)