Monday, April 5, 2010

Mango Thokku

(Grated Mango pickle)
raw mango - 3 - peeled, grated
oil - 1 cup
salt - 1/4 cup (to taste)
red chilli powder - 1/4 cup
fenugreek seeds - 1 tsp
hing - 1 tsp
curry leaves - a handful
mustard seeds - 1 tspurad dal - 1 tsp

- in a pan add the fenugreek seeds and hing and dry roast them till they change to golden brown
- cool and powder them, leave it aside
- in a pan add oil
- add the mustard seeds and the urad dal
- when the dal changes colour add curry leaves and fry for 2 mins

- now add the salt and red chilli powder
- mix it well in oil
- add the grated mango and stir
- cook in slow flame for 5 min
- do not cover
- now add the ground powder and mix well
- cook them further for another 2 - 3 mins
- allow it to cool and transfer to a air tight container

Shelf time - 2 weeks, if left outside in room temperature. Two months when kept in the fridge.

Source - MY MOM. She is good in making this pickle and lime pickle.

Tips - select and buy a sour mango so that the pickle tastes good.

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