How to make Mango Thokku -
Instant grated mango pickle.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw Mango (कच्चा आम), Fenugreek Seeds
Cuisine : Tamil Nadu
Course : Pickles, Jams and Chutneys
For more recipes related to Mango Thokku checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Mango and Papaya Chutney . You can also find more Pickles, Jams and Chutneys recipes like Keerai Chutney Kimchi- SK Khazana Aamer Tok Burnt Garlic And Mint Chutney
Mango Thokku Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Mango Thokku Recipe
Raw Mango 6 medium
Fenugreek Seeds 1 teaspoon
Mustard seeds 1 teaspoon
Asafoetida 1/2 teaspoon
Gingelly oil 1 cup
Turmeric powder 1/2 teaspoon
Salt to taste
Red chilli powder 1/4 cup
Method
Step 1
Peel and grate the mangoes. Broil the methi seeds till dark brown in a hot pan, add one tablespoon oil and asafoetida. Cool and grind to a powder.
Step 2
Heat rest of the oil and temper with mustard seeds, add the grated mangoes, turmeric powder and salt. Cook on medium heat, stirring continuously, until all the moisture evaporates or the mangoes are cooked and the oil starts to separate. Add the red chilli powder and mix well and cook for a few more minutes. Cool and store in sterilized glass bottles.
Nutrition Info
Calories : 2223 Kcal
Carbohydrates : 85.4 gm
Protein : 10.7 gm
Fat : 204.2 gm
Other : 25.6 gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
