"A variety of mango pickle prepared by seasoning the grated unripe mango with sesame oil and spices "
This is my most favorite pickle and I am narrating my mom's recipe here.
A dollop of mango pickle waiting to accompany the curd rice:)
Unripe mango - 1 big (1/2 kg)
(Grate and measure it)
Sesame oil - 1/4 of the quantity of mango
(we can reduce the oil , if we are refrigerating the pickle)
Red chilly powder - 3 tbsp
fenugreek (methi / venthayam) - 1 tsp
mustard seeds - 1 tsp
hing (asafoetida) - 1/8 tsp
salt - to taste (approx 1.5 tbsp)
wash and clean the mangoes. Wipe with a clean cloth and dry it in open air to remove any moisture for an hour or more.
Now we should keep our hand clean and dry. Grate the mango using a carrot grater (bigger hole). Measure the amount of mango.
Heat the above said quantity of sesame oil in a kadai (wok). Add the mustard seeds and let them start to crackle. At the same time add hing , fenugreek seeds and wait till it gets red. Immediately add the mangoes and saute till they loose the moisture.
When the oil starts showing off the edges, add the red chilly powder and salt. Stir well till the raw smell of red chilly powder goes.
(we can add the red chilly powder in the beginning also, but it will emit a lot of hot fumes that no one can stand. So better add it this way).
Switch off the flame and let the pickle get cool.
Mango pickle is ready!
Mangai thokku stored in air tight container.
This will last for a week or more if prepared with 1/2 a cm of oil floating above the pickle. Otherwise we can refrigerate for further use.
(I generally prepare with lesser oil and refrigerate it).
Serve as side dish with curd rice.
We can mix some of this pickle with white rice to prepare a quick mango rice for lunch pack.