Love green mangoes like me? Then you got to try this grated raw mango pickle for sure! I know I shared what is thokku before on my cherry pickle post, but let me explain it today as well.
Thokku:
Thokku is a Tamil (native language of the Tamil Nadu state India) word. Thokku refers to the grated/chopped and cooked pickles. We cook the main ingredients so that it becomes mushy, unlike the pickles, where we don’t cook them. Also, for pickles, we chop the main ingredient like mango or lemon in big chunks. You can make thokku instantly, and there is isn’t any soaking time involved. For example, for the tender mango pickle or lemon pickle, we prepare the pickle and let it sit for a few days so that the fruits become soft as they soak in the brine. Whereas for apple, tomato, or cherry thokku, we grate or chop the fruits and cook them, and you can relish them right away. Now that we know what thokku or the grated pickle is, let’s get into the nitty-gritty details of this grated mango pickle.
Spice Measurements for the Grated Raw Mango Pickle:
When it comes to pickle, the spice and salt measure always depends upon the sourness of the fruit that we are using. As the size of the raw mango differs, I grated it first and then measured the grated mango in cups. I got about 4 cups of grated mango, and my spice measures are for the same.
If your raw mango is very sour, you might have to add more salt and red chili powder. When I say more, it means a tsp or two more. If your mango is not sour, then you might have to cut down on the salt and red chili powder. If it’s on the sweeter side, then you can add more fenugreek powder as well. As always, your personal spice preference plays a significant role as well.
How to determine the salt and red chili powder measure?
After grating the mango, try tasting it. Depending on that, you can always adjust. Or add minimal spices and cook the pickle for 10 minutes and then adjust the seasonings. That’s what I did. I added about a tbsp of red chili powder and salt for my 4 cups of grated mango. I cooked for about 10 minutes and tasted it. Then I added more salt and red chili powder. Pickle is all about salt and spice, so go for it.
Main Ingredients Required for Mango Thokku:
Apart from grated mango, salt, and oil, you need these spice powders below for this mango pickle,
Red chili powder Fenugreek powder Mustard seeds powder
Even though I used store-bought fenugreek powder and mustard seed powder, don’t worry, I am not going to ask you to buy those two just for this recipe. While red chili powder is a common pantry ingredient, the other two are not. But I am sure we all have fenugreek seeds and mustard seeds in our kitchen. To make fenugreek seed powder and mustard seed powder, dry roast fenugreek and mustard seeds (separately) without any adding any oil for about 3 to 4 minutes over medium-low heat. Let it cool a bit and grind into a coarse powder. Tada, you fenugreek seed powder and mustard seeds powder are ready! That too fresh!!!
Let’s now talk about the OIL:
Can you believe I used only 4 tbsps of oil for 4 cups of grated mango? I can hear you 4 tbsp is ¼ cup, but folks that is very less for this mango measure. Oil is a crucial ingredient for any pickles. But most of us these days are trying to avoid greasy food, so I went with less ratio. Any problems using less oil? Yes and No. :-) Usually, for grated pickles, we cook until the oil separates and floats on top. But when you use less oil, the oil doesn’t ooze out and float. Are you wondering when to stop cooking? So when the pickle becomes shiny or glossy (I have explained it in the step-wise picture), turn off the heat. Because of less oil, the pickle might be little dry but taste-wise no significant difference. Now comes the mango pickle or grated mango pickle recipe with step-wise pictures!
How to make Grated Mango Pickle or Mango Thokku?
Step 1: In a wok or saucepan that has a heavy bottom, add 1 tbsp of sesame oil. When the oil is hot, add in the mustard seeds. Sesame oil becomes frothy, which is normal, and then the mustard seeds will sputter.
Step 2: Then, add the mustard seed powder, asafoetida and fenugreek powder and mix well — Cook for about 20 to 30 seconds over medium-low heat.
Step 3: Reduce the heat to low and add the grated raw mango, salt, turmeric powder, and red chili powder.
Step 4: Mix it thoroughly and cook for 10 minutes over medium-low heat. Keep stirring for every two minutes. This is how it looks after 10 minutes.
Step 5: Now taste the pickle and add more salt or red chili powder, and also 2 tbsp of oil. I added ½ more tsp salt and 1 tsp red chili powder.
Step 6: Mix it thoroughly and cook again for 10 minutes over medium-low heat. Keep stirring for every two minutes. At this stage, you can see oil oozing a little around the edges, and also the pickle will be shiny/glossy.
Step 7: Now add the remaining 1 tbsp of oil and mix.
Step 8: Cook again for 5 to 7 minutes over medium-low heat and then turn off the heat.
Allow the pickle to cool thoroughly and then store it in an air-tight container. This pickle stays good for up to 10 days when refrigerated.
