Mango Thokku

Summer is almost here in Florida.Though we don't feel much winters here but we feel little chill  in the mornings. New-home lot of ventilation  feels as if every day is summer.I have a plan to plant mango tree in future.Don't know when it is possible.Yesterday I bought few raw mangoes when I went to market.There are two different shapes.I picked the smaller ones as they are very sour and good for pickling.I tried many pickles but didn't try instant mango thokku ( means grated mango).There are different way to prepare this pickle.I prepared instant method which is quick and easy method.It can stay fresh more than a month in the refrigerator.Posting this recipe in BM#74 under the theme Sauces and preserves.Here is my instant mango thokku.

Ingredients:

• Raw mango grated 2 cups
• Mustard powder 2 tspns
• Fenugreek powder 1 tspn
• Red chilli powder 3 tspns
• Salt 3 tspns ( you may increase or decrease)
• Oil 100 ml + 3 Tbspns for tadka( Usually I prefer mustard oil)

For Tempering

• Jeera 1/4tspn
• mustard seeds 1/4tspn
• Fenugreek seeds 5 to 6
• curry leaves 2 strings
• urad dal 1 tspn
• Garlic 5 to 6 pods
• Asofoedita( inguva) 1/4tspn or a pinch
• Red chili 1or 2 
• oil 3 tbspn( mustard oil or seesame oil)

Procedure:

• Wash mangoes nicely and pat dry on a dry cloth and keep aside. 
• Peel the mango skin and grate it nicely ,keep aside.
• Heat a pan dry roast fenugreek seeds nicely in low flame until it changes the color.
• Add mustard powder,fenugreek powder red chilli powder,salt ,oil mix it well.
• For tempering add 3 tbspn of oil in a pan heat it add msutard,jeera,urad dal methi ,redchillies,garlic,curry leaves.
• when tempering cools down add the tempering to the mango mixture.Let it sit for 5 hrs and enjoy with White rice.
• It stays fresh for 15 days without refrigeration if we use dry spoon in each serving.

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