Manga Thokku version 1

#PicklesFromAnjanasKaipuniyam 

Pickle 

Mango Thokku or pickle 

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Ingredients 

Raw Mango - 1 

Turmeric powder - 1 tsp

Red chilli powder - 3 tsp 

Asafortida - 1 tsp

Jaggery - 2 tsp

Salt - to taste 

Gingali oil - 1/2 tbsp 

Musturd - 1 tsp 

Fenugreek powder - 1 tsp 

Method 

Peel the mango and cut it randomly. 

Add the chopped mangoes and turmeric powder into water and boil well. 

Add salt, jaggery and cook well till reaches a mashy consistency. 

Now in a Kadai, add oil, musturd and let it splutter. 

Add red chilli powder and asafortida to it. 

Add the boiled mashy mango pulp and keep stirring in a low flame.

Once it reaches the consistency of halwa, add fenugreek powder. 

Now cook for 2 mins and leave it to cool down. 

Now transfer it into an airtight container and store it. 

Note: I always prefer glass jar for pickles and this can be stored minimum for 4 days in room temperature and 10 days at refrigerator. The shelf life might vary in accordance to the temperature of the place you live. 

We can have this for any spiceless rice varieties, chappathis, uthappams, and bread.

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