BM #115 : Week 2, Day 1
Theme : Accompaniments
I had posted the recipe for Aloo Gobi paratha in the below picture last month. Today’s post is the pickle it’s served with – Manga thokku! Mango thokku is an instant pickle made with grated unripe (green/raw) mangoes. This is an easy recipe to prepare, especially if you are making it with only one or two mangoes. It pairs with rice and also with rotis and parathas. It makes a good travel food too. I remember my mother in law making mango or tomato thokku for her long distance train travels. She would pack some chapatis and serve this thokku as a side dish.
This is not a complicated recipe, green mangoes are peeled and grated. Its cooked with turmeric powder and salt for a couple of minutes in oil until its soft. Then you add red chili powder, adjusting it according to your taste. Cook it for some more time until it oozes out oil and it’s ready! You might need to adjust the amount of salt and chili powder depending on the sourness of the mangoes you use. Start with a lesser amount and you can add more later, if needed, after taste testing it.
Coming to the storage, I always store this in fridge. I make only a very small batch, 1-2 mangoes at the most. I don’t use a lot of oil, so I just store it in the fridge and not worry about it. It gets over in a few days anyway for me.
Read on for the recipe.
- 1 tablespoon sesame oil
- 1 teaspoon mustard seeds
- a pinch of hing
- 1 large mango, peeled and grated
- 1/2 teaspoon turmeric powder
- salt as needed
- 2 teaspoons red chili powder or per taste
- Wash, peel and grate the mango.
- Heat oil in a pan, add mustard seeds. Once it splutters, add the hing. Add the grated mangoes and mix well. Add in the salt and turmeric powder. Cook for 4-5 minutes, stirring in between until the mangoes are cooked and soft.
- Add the chili powder, mix and let it cook for some more time until oil oozes out a little from the pickle. You need to keep mixing it frequently. Turn of the heat. Once its cooled down completely, store in an airtight container and keep refrigerated.