Instant Grated Mango Pickle - Mango Thokku | Mamidikaya Turumu Pachadi is a quick and easy instant pickle prepared with raw mangoes. It is spicy, tangy and best paired with hot steaming rice.
1/2CupRed Chilli PowderSame cup that you measured mango
1tspTurmeric Powder
1/2CupSaltdivided (Same cup that you measured mango)
1tspRoasted Mustard Seed Powder
1/2tspRoasted Fenugreek Powder
For Tempering:
3tbspOilSesame Oil
1tspMustard Seeds
1/4tspFenugreek Seeds
Few Garlic PodsPeeled
3Dry Red Chillies
1/2tspAsafoetida
Few Curry Leaves
Instructions
Wash the mango well and dry it completely with a cloth without any traces of moisture.
Peel & grate mango. Discard the seed. Use any measuring cup but use the same cup to measure red chilli powder and salt. I got 3 cups of the mango grate.
Transfer grated mango to a bowl. To this add red chilli powder, salt (half the quantity mentioned & add the rest later to adjust), turmeric powder, roasted mustard powder and roasted fenugreek powder.
Mix well and set aside.
Tempering:
For the Tempering, add oil to a pan. To this add mustards seeds, very few fenugreek seeds, dry red chillies and a few peeled garlic pods. Once the mustard seeds splutter, add in some asafoetida and a few curry leaves. Turn off the heat.
Transfer the hot tempering to the mango mixture. If you are making large quantity to store it for a month (longer shelf life), transfer the tempering only after it completely cools down.
Storing & Serving Suggestions:
Mix well and cover it. Leave it untouched for a few hours and then adjust salt if required as all the flavours will be infused by then.
Keep it refrigerated for longer shelf life. This keeps good for about a month.
Serve instant grated mango pickle with hot steaming rice. It also pairs well with idli, dosa and roti.
Recipe Video
Notes
Select aw, firm sour mangoes as they work best for this recipe.
Adjust spices to your preference. The quantities will vary depending on the sourness of the mango.
You can skip garlic while tempering if you don't like it.
The pickle when done will be more spicy, salty and tangy the first day. The taste will get balanced in next 2-3 days .
Don't get in touch with water while preparing the pickle, this will spoil the pickle.
Use a clean dry spoon always to remove pickle and store in an air tight container.