Tasty,tangy Mango Thokku

Mango season must be on in Chennai.  I can imagine the scene in Mylapore Mada Veedhi where roadside vendors would be flooded with Avakkai mangoes and the small Vadu mangoes too. The vendors are very enterprising that they would offer to chop the mangoes for Avakkai with the shell after the purchase. You need special chopping knife to do the cutting.  Of course, nowadays one can find 'Kili mooku mango' (Literally meaning, the tip of the mango is slightly hooked and resembles the parrot beak ) almost 365 days in one place or the other.  This mango is best suited for 'Thokku'.  While visiting the temple in Dubai, I was overwhelmed to find these in the Indian store near the temple.  Grabbed some and here is the outcome.

Ingredients:
Raw mangoes - 2
Chilly powder - 3 to 4 tbsp
Methi seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Mustard seeds - 1/2 tsp
Salt
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.

Tips:

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.

Ready to eat Mango Pickle

Ingredients:
Raw mangoes - 2 medium size
Red chilly powder - 1 1/2 to 2 tablespoons
Asafoetida - 1/4 tsp
Oil - 4 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds (Methi) - 1/4 tsp
Salt

Wash, dry the mango well and cut into small pieces.

Dry roast the Fenugreek seeds and powder it. Add salt, red chilly powder and the powdered fenugreek.  Mix well.  Heat oil in a pan, add mustard seeds and when it splutters, add the asafoetida. Switch off the flame and add this to the pickle.  Mix well.

Here is the  instant pickle ready to eat.

Footnotes:
1.  Longevity of the pickle depends on how well you dry the mango before cutting.
2.  Always use a dry spoon.
3.  Pickle to be stored in glass or plastic container only.
4.  Do not place spoon in the pickle container permanently
5.  Keep in the fridge for long life.