Monday, March 15, 2010
Raw mangoes - 2
Chilly powder - 3 to 4 tbsp
Methi seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Mustard seeds - 1/2 tsp
Sesame seed Oil - 1/4 cup
Dry roast Methi seeds and grind it finely and keep aside. Wash the mangoes and dry it well. Peel the skin and chop into thin slices. You can either chop or grate too. I prefer chopping into thin slices as I love to have some pieces too in the thokku.
In a thick bottom pan, add Sesame seed oil and add mustard seeds. When it splutters, keep the flame in the lowest and add the chopped or grated mango pieces. Keep stirring at regular intervals so that it does not get stuck to the bottom of the pan. After 15 to 20 minutes, you can see the mangoes becoming mushy. Mash it well with a spatula and keep stirring.
Once the mashed mangoes are devoid of water, add salt, red chilly powder and the dry roasted Methi powder. Stir well. In another small pan, add little oil and add Asafoetida to it. Once, it gets roasted in oil, add to the Mango thokku mix. Mix everything well and keep stirring. It is done when the final outcome is thick and the oil leaves out.
Mangoes have to be dried well for the Thokku to have more shelf life.
Refrigeration is necessary.
I prefer adding Asafoetida finally as the flavour stays in the Thokku.
Do not cover while the mangoes are getting cooked. It may take a little more time, but it has longer shelf life this way.
Use a dry spoon always and do not keep the spoon inside the pickle jar permanently.
Enjoy preparing this pickle and goes well with anything and everything but my best option would be with curd rice.