Hey all ! Today's post is going to be
about raw mango pickle recipe..Pickle
is very popular in any part of India and
normally included in every meal.. Raw
mango is most commonly used for making
pickles.. This pickle can be eaten with rice,
rotis, paratas & tastes best with curd rice :-)
Recipe cuisine: Indian / Recipe category: Side dish
Prep time: 30 mins / cook time: 30 mins
INGREDIENTS:
Raw Mango (grated) : 2 (big sized)
Ginger : 1/2 cup (grated)
Oil : 6 tblsp
Red Chilly powder : 1/4 cup
Mustard : For tempering
Turmeric powder : 1 tsp
Hing : 1/4 tsp
Salt : As needed
METHOD:
Peel the skin of raw mango. Grate the
mangoes completely excluding the seed.
Peel the skin of ginger & grate the same.
Now heat pan, add 1/4 up oil. Once the oil
is hot, add hing & mustard. When mustard
splutters, add grated ginger & fry for 30 secs.
Now add the grated mango & turmeric powder.
Let it cook in low flame for 2 mins. Then add
salt & chilly powder. Continue cooking till the
oil separates in low flame so that the bottom of
the pan will not burn.
At this stage add dry roasted fenugreek powder
(1/2 tsp) if you want. Mix well.
Let the thokku cool down to room temperature.
Store it in a dry container & refrigerate the same.
Enjoy spicy manga inji thokku with rice or rotis :-)
NOTES:
* Store the thokku in a dry container so that it will
not spoil. Also use a dry spoon & pls do not store
the spoon inside the container.
* Adding more oil, will extend the life of thokku :-)
* Chilly powder can be increased or decreased as
per our tastes & preferences.
* Adding ginger is optional. I add ginger, as it will
help digestion :-)
* I powdered dry red chillies & used it as chilly powder.
Store bought red chilly powder can be used.
INGREDIENTS:
Raw Mango (grated) : 2 (big sized)
Ginger : 1/2 cup (grated)
Oil : 6 tblsp
Red Chilly powder : 1/4 cup
Mustard : For tempering
Turmeric powder : 1 tsp
Hing : 1/4 tsp
Salt : As needed
METHOD:
Peel the skin of raw mango. Grate the
mangoes completely excluding the seed.
is hot, add hing & mustard. When mustard
splutters, add grated ginger & fry for 30 secs.
Now add the grated mango & turmeric powder.
Let it cook in low flame for 2 mins. Then add
salt & chilly powder. Continue cooking till the
oil separates in low flame so that the bottom of
the pan will not burn.
At this stage add dry roasted fenugreek powder
(1/2 tsp) if you want. Mix well.
Let the thokku cool down to room temperature.
Store it in a dry container & refrigerate the same.
Enjoy spicy manga inji thokku with rice or rotis :-)
* Store the thokku in a dry container so that it will
not spoil. Also use a dry spoon & pls do not store
the spoon inside the container.
* Adding more oil, will extend the life of thokku :-)
* Chilly powder can be increased or decreased as
per our tastes & preferences.
* Adding ginger is optional. I add ginger, as it will
help digestion :-)
* I powdered dry red chillies & used it as chilly powder.
Store bought red chilly powder can be used.
Please do try and give your feedback..
Your comments and feedback are really important to me:-)
Happy happy yummy yummy cooking..
See you all soon with more interesting recipes :-)
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