MANGO THOKKU- A spicy and tangy treat
Summer and Mangoes - This is an inexhaustible topic and one can go on and on talking about it and I don't even have to mention about the countless recipes we can make with this perfect summer fruit. The interesting factor is that both ripe and raw mangoes are favoured by all and this Mango Thokku/ Shredded Mango preserve recipe is no exception. Infused with simple and basic spices + seasoning gives an extra punch to tangy mangoes.
Summer is the perfect time for pickling and preserving. I adore this age old practice because the entire process is based on protecting and increasing the availability of seasonal foods for an extended period of time. Coming to fruits, the best produce is picked and used for the process. I look forward to summers as I love pickling and am glad to add one more to my pickle repertoire. I have shared below some Pickle recipes that you may want to check out.
Preparation time: 15 min
Cooking time: 10 min
Spice level: Spicy
Yield: 500 gm
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||4 %|
|Saturated Fat 0 g||2 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 81 mg||3 %|
|Potassium 1 mg||0 %|
|Total Carbohydrate 12 g||4 %|
|Dietary Fiber 1 g||6 %|
|Sugars 10 g|
|Protein 0 g||1 %|
|Vitamin A||10 %|
|Vitamin C||31 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 6-7 raw and firm Mangoes
- 50 ml Sesame oil
- 4-5 tsp red chilli powder ( adjust as per taste)
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 1/2 tsp turmeric powder
- 1/2 tsp sugar or pounded jaggery
- a generous dash of Asafoetida
- Salt to taste
- Shred the mangoes.
- If the pulp is soft then roughly chop the mangoes into chunks and pulse in a mixer to shred it. Set aside.
- Heat Sesame oil in a kadai.
- When hot, add mustard and fenugreek seeds.
- When they pop, add the shredded mango pulp and cook on open flame. Do not close with a lid at any point because this adds moisture (water) in the mixture.
- Saute well for 3-4 minutes and add salt, asafoetida and turmeric powder.
- Continue to cook until the moisture from pulp evaporates and the mixture starts to condense.
- Now add chilli powder and mix well. When combined, add the sugar/ jaggery and mix again.
- Cook for a few more minutes until the spices infuse. Then turn the heat off. Remove the Kadai from the hot burner and leave it on the counter top to cool.
- Transfer the content into a sterilized glass jar leaving 1/2 inch head space & secure tightly with a lid.
- Serve 1/2 tsp with Yogurt rice or as an accompaniment with Idli, Dosa, Chapathi orParatha. Or simply mix 1 tsp with a serving of lukewarm rice and serve with Pappadam.
- If refrigerated, keeps well for 5 days.