Grated raw mango pickle recipe I Mavinakayi Thokku
Mavinakayi Thokku/grated raw mango pickle is a delicious pickle variety of South India on mango season. A typical South Indian Style pickle made with pickling homemade spice powder made from the freshly ground spice, flavorful with no preservatives and artificial coloring. Grated Mango Pickle tastes way better than any store-bought pickles. It can be served with rice, roti, idli, dosa, Pongal, khichdi, paratha .. best when served with curd rice/porridge. An easy to make pickle recipe with simple ingredients in a short time, that can be preserved for a long time.
Ingredients:
Raw mango – 500 gm grated
Turmeric – 1/2 tsp
Salt – 1 tbs
To make pickle powder –
Dry Byadgi chilies – 10 or 12 no’s
Mustard – 1/2 tsp
Fenugreek – 3/4 tsp
Chilli powder – 1 tsp
Asafoetida – 1 pinch powdered
For Tempering –
Oil – 1 1/2 to 2 tbs
Mustard – 3/4 tsp
Curry leaves – 1 or 2 springs
Method:
Rinse, pat dry and Grate raw mangoes and keep ready.
To make pickle powder – Dry roast mustard and fenugreek on a medium flame let the mustard splutter and methi be aromatic. Keep aside. To the same Kadai, add few drops of oil. Roast Chilli When the chili is done, add asafoetida and switch off.
Powder all roasted spices to a fine powder. Keep aside
In a Kadai / thick pan, heat a tbsp of oil. Splutter mustard seeds. Add curry leaves.
Later add grated mangoes. Saute for 1-2 mins. Add salt and turmeric. Give it a mix.
Keep the flame low and allow the grated mangoes to cook nicely. In 4-5 minutes, the mango will become soft.
Now add chili powder and prepared pickle powder. Mix well so that everything combines well. Stir the Thokku in between so that it doesn’t get burnt.
Keep the flame low and allow the thokku to combine well till the oil oozes out of the thokku. Switch off the flame.
Spicy Mango Thokku is ready to enjoy. Store in an airtight jar once it is cooled to room temperature. Stays good for about 15-20 days without a fridge and if refrigerated remains good for months. Tastes awesome with idli, dosa, chapati, bread, plain rice, curd rice, etc.
Tips –
- Select raw, firm sour mangoes.
- If you want you can add garlic too while tempering.
- For a much quicker version, you can replace the roasted spice powder with just chili powder or fry mustard – methi and omit chili. later add chili powder.
- The pickle when done should be more spicy, salty, and tangy the first day. The taste will get balanced in the next 2-3 days.
- Don’t add water while doing it and also fry nicely so that water is evaporated. This will increase the shelf life.
- Use a clean dry spoon always and store it in an airtight container. Stays fresh and good for a long time. I can take it while traveling. It doesn’t spoil.
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