Thursday, April 12, 2012


'Maanga Thokku' is an easy-to-make tasty pickle which is ready-to-eat from day one with curd rice or dosa. It tastes good for a week if stored in a clean, dry bottle in the fridge.

Salem (totapuri) mango (raw) – 1 big – peeled and chopped (3 glasses)
Jaggery / sugar – 2-3 tsp
Turmeric powder – ¼ tsp
Red chilli powder – 3 - 4 tsp
Salt to taste
Mustard seeds – 1 tsp
Asafetida – ¼ tsp
Oil – 3-4 tbsp

Peel the mango and cut in small pieces. (Hit the mango with the knife to make cuts and then make thin slices - refer to the picture at the top).
Heat oil in a pan. Add mustard seeds and asafetida, followed by mango pieces.
Add turmeric powder, and salt and stir well.
Keep covered and cook on low flame for 4-5 minutes.
Add jaggery and cook uncovered till mangoes are soft.
Add red chilli powder and stir.
Cook till oil separates. Remove from stove.
Cool and store in a clean, dry bottle in the fridge.© Copyright 2011. Brinda Balasubramonian.

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