Mango Thokku | Sweet and Spicy Mango Pickle

As promised in my Mango Pickle Post last week,I am posting the Mango Thokku recipe which is my favorite pickle from childhood.We call it as 'Noone Uragaya' at our place.This Mango Thokku(pickle) is a nice combo of flavors and tastes best when well balanced with the right amount of seasonings.My mom used to make a big bottle of this mango thokku as it goes well with Paniyaram, Akki roti, Ragi Rotti , Chakli, Murukku ,Thengolu and any roti,chakli and few breakfast varieties.

Check out various Mango pickle posts here:

• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• Nuvvu Avakay (Mango pickle with Sesame powder)
• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• No oil Mango pickle(Water Mango pickle) 

 

Sweet and Spicy Mango Thokku Recipe:  Shelf life: 1 year  Prep time:15 mins | Cooking time:1.5 hrs | Total time: 2 hrs  Cuisine: Indian Category: Pickles  Ingredients:  2 large Raw Sour Mangoes(weighs 1 kilo)  150 gms (1 cup approx) Jaggery,grated  1/3 cup Red chili powder   1 tbsp + 2 tsp Mustard seeds  1 tbsp Fenugreek seeds  1 tsp Turmeric powder  1/4 tsp Asafoetida  1/4 cup Salt,approx  1 cup Sesame Oil  Method: Wash and wipe the mangoes with a dry cloth.Peel the skin of mango and cut the mango into very thin slices as shown in the picture.You would get roughly 5-6 cups of mango slices with a kilo of mangoes. Dry roast 1 tbsp mustard seeds and fenugreek seeds separately until they turn fragrant and cool them and grind to a fine powder. Heat oil in a thick large kadai and crackle 2 tsp mustard seeds and asafoetida.  Add the thinly cut mango slices and fry them for 2-3 mins until the oil coats the mango slices.Continue frying them until the mango pieces start becoming soft,once it becomes soft add turmeric powder and grated jaggery to it and mix well.Let it cook on low flame for 15-20 mins until it forms a thick mass,keep stirring in between. Add red chili powder,salt,roasted mustard-fenugreek powder to it and mix well.Taste the pickle a bit now and adjust the seasoning like salt, red chili powder or jaggery if necessary, it should be a good balance of salt, spicy, sour and sweetness.Let it cook for another 10-15 mins until the pickle forms like a big bowl and oil separates from the pickle.It starts leaving the pan with out sticking to it which is an indication that the pickle is done.You would see small mango bits in the pickle,but it is fine. Let the pickle come to room temperature. Store it in air tight sterilized bottles.It can be stored for an year under normal conditions if handled properly or you can even keep it in refrigerator and store it.  Serve it with Khakras/ Roti/ Chapati/Paniyaram/ Thengolu/ Chakli/ Murukku/ Thalipeeth/ Akki roti/ Ragi Rotti.

Notes:

1. Because of the addition of jaggery this pickle turns to dark brown in color.
2. Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
3. The most important part of the recipe is to balance the salt,spicy ness,and sweetness with the sourness of mangoes which makes a tasty pickle.Hence I suggest you to taste it once or twice after you add all the ingredients to the pickle and balance the pickle accordingly.
4. This pickle would be sweet and spicy at the same time and goes well with Thengolu/ Chakli/ Murukku/ Thalipeeth/ Akki roti/ Ragi Rotti.

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