Mango Pickle – Maanga Thokku – Homemade Pickle Recipe
Pickles are used widely in south Asia with rice as the main food. Pickles are generally made to preserve and increase the life span of the vegetables. Mango pickle is the most popular among them. It is prepared by cooking the shredded raw mango in sesame oil and flavored with the mixture of roasted spices. Don’t miss to try the recipe if you find raw mangoes on market.
With the taste, variety & easy access to buy, I was buying pickles from store and never thought of preparing it on my own. Until, I realize how many jars I have thrown on trash (I am trying to “Go Green” recently so, bear with me). That’s the start of making products on my own to spend the time more productively. With the in-laws visiting, what would be the best time to get started on pickling? So, to be on safer-side my first try was on the well-loved, Raw Mangoes. Mango pickle can be prepared in many ways with different techniques and each pickle can widely vary in taste. Mango thokku is one of the most prepared variety among them as it’s easy to prepare and can go with any main dish including rice, chapathi & dosa. Though, taken in small quantity the simple & elegant Pickles always make the food tastes better. Homemade pickles are much better as it’s prepared fresh and healthy. Try pickling on your own to believe it!!!
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| Aam Achar pickle | Mango Pickle | Maanga Thokku | Maavinakayi Uppinakayi | Mamidi Pachadi | Mamidi Uragaya | Manga achar | Manga Uppillittuthu | Raw Mango Pickle | Homemade Pickle |
Makes 350 gms (Serves 12-15)
Raw Mango – 2 (Sliced – 5 cups roughly)
Oil – 1/2 – 2/3 cup (preferrably sesame oil)
Turmeric Powder – 1 tsp
Chilly Powder – 2 – 3 tsp
Salt – 2 tblsp (roughly)
Roast & Grind
Fenugreek seeds / Vendhayam – 1 tblsp
Mustard seeds – 1/2 tblsp
Red Chilly – 4
Asafoetida / Hing – 1 tsp (compounded)
- Wash the Mangoes well, peel the skin and slice them into thin pieces. Alternatively, you can shred them too.2. Dry roast Mustard seeds, Fenugreek seeds and red chilly in a pan until they are golden brown. Keep it aside and let it cool.3. Heat oil in a pan, add compounded asafoetida and roast until it starts turning brown. Remove it from oil and let it cool.4. Once cooled, grind asafoetida with the dry roasted spices in a mixer grinder/spice grinder to make a smooth powder.5. Add sliced/shredded mangoes to the remaining oil in pan and cook it (10-15 minutes) until the mangoes are soft.6. Then, add salt, chili & turmeric powder to the cooked mangoes and saute them until the oil separates.7. Finally, add the ground mixture to the thokku, stir nicely until well blended and switch off the flame.8. Mango thokku is ready to be served with rice, chapathi, Idli, dosa & anything you prefer to eat it with.
- Keep stirring while cooking the mangoes to prevent them from burning at the bottom.
- Transfer the pickle to a dry air-tight container after it cooled down & store in the refrigerator.
- Tastes better if eaten after 6 hrs of preparation.
- Increase the oil to 2/3 cup if planned to store the pickle for a long time (more than a month).
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