It is June 2nd week and Indians are headed towards extended summer this year with no sign of monsoon yet.
” Scorching heat is intolerable, we are all awaiting the arrival of heavy rains which will soothe us including plants and trees around”…This is what I hear from my mother over phone since many days.
As I move to India for vacations, I am sure I am warmly welcomed by heavy rains, lightening and thunder. The tired and hot mother earth would have transformed in to blushing new bride with fresh looking green plants, trees and flowers. Glazing such rain with a cup of hot tea and breadfruit bajji is so fascinating….Oh I am dreaming it already…
I am continuing summer special recipes as a bonus of extended summer. Today it is a type of mango pickle which is as “Mango HinDi” in Udupi-Mangalore region. When you make cut mango pickle in large batch, the seeds would have retained some pulp which can be scraped and used in making this grated mango pickle. The process of making this HinDi is very simple, all you need to do is scrape the raw mango pulp or grate it. Marinate them in salt for a day and grind with spices. Yes..it is that easy. Serve this vibrant red colored instant pickle and relish with curd rice. Here goes the recipe.
Mango Thokku Recipe
Ingredients
- Raw sour mango- 2 medium sized
- Crystal salt- 5 to 6 tsp
- Red chillies Byadagi- 10 to 15 no.s
- Mustard seeds- 2 tsp
Instructions
Preparation
- Peel off the mango and scrape them in to thin slices. Alternatively you can grate the mango too.
- In a dry storage jar add a layer of mango slices and a layer of salt. Continue doing like this till the mango slices are over. Cover the jar with lid and let it sit for a day.
Method
- Next day the salt would have diluted, using a dry spoon remove the mango slices from salt water. Keep it aside.
- Add mustard seeds and red chillies in to mixer jar and grind them coarsely. Now include the mango slices and grind together in to coarse paste. Use the salt water from above step for grinding.
- Mango Thokku is ready. Store it in a dry, airtight container and start using this thokku instantly with curd rice, idli or dosa.
Notes
- Roasting ingredients is not at all required for this kind of pickle.
- Resting the mango slices with salt in storage jar makes the mango soft and absorbs the salt well.
- Do not try to grind all the ingredients together. Mustard seeds may not get powdered with mango slices. So I recommend first dry grinding red chillies with mustard seeds, then including mango.
- I like coarse ground mango thokku, you can grind finely if you prefer.
- It can stay well for a month or two depending on how you use.
When do v add oil to mango thokku pickle??is oil required or no
Pls reply asap
Thank u
I don’t add any oil to this thokku. If you want to store this for longer, then season it with oil, hing and mustard seeds. Ensure the seasoning has cooled down to room temperature before adding.