Thokku is a very famous variety of pickle from Tamil cuisine. It’s made with onion/ tomato/ mango/ coriander leaves/ curry leaves / mint leaves. It’s generally served along with curd rice or sometimes with hot steamed rice drizzled with some melted ghee. It can served with rotis and parathas too.
Of all the varieties of thokku, Mango thokku or Manga thokku is my family’s most favourite one. Few days back, when my dear friend Sumithra ( Sumi), gave me fresh raw Banganapalli mangoes from her home garden, first thing that came to my mind was mango thokku.
Yesterday I made mango thokku. It’s very easy to make this yummy thokku. The shelf life of this is almost a month when stored in the refrigerator:)
Grated sour raw mango – 6 cups
Sesame oil – 5-6 tbsps
Mustard – 1 tbsp
Fenugreek seeds ( methi/vendhayam ) – 1 tsp
Red chilli powder – 3 tbsps
Turmeric powder- 1 tsp
Hing ( asafoetida/ perungayam)- 1/2 tsp
Grated jaggery – 1/2 tsp
Sale to taste
Heat oil in a pan. Add mustard. When it starts spluttering, add fenugreek and hing. Sauté for few seconds.
Now add grated mangoes and mix well. Add turmeric powder, red chilli powder and salt to taste. Mix well and cook on a medium flame for 10 mins. Add grated jaggery, mix well and continue to cook till the oil starts to ooze out and the thokku becomes glossy.
Take it off the gas. Let it cool and then store it in a ceramic or glass jar. It can be stored in the refrigerator for a month:)