Garlic mango thokku recipe – Raw mango thokku recipe with garlic – Mango thokku recipe with full video and step-by-step pictures.
I am not a huge fan of pickles, but when it comes to mango thokku and avakkai, I am a huge fan of them. Even the Instant kalyana mangaai oorugai also is my favorite. During the mango season, I often put the instant mango pickle. It has been ages since I made mango thokku and avakkai mango at home. I used to make mango thokku almost every year, during my initial days of marriage. Also the avakkai mango pickle recipe, I learnt from my athai, I have made it a few times during the summer season.
In Singapore, we sued to get raw mango throughout the year, but here in Hongkong, we get this only during the summer season. Also, I love the kili mooku mango variety more but we get the round mangoes more often in the local Indian shops. Recently when my husband went to Chennai, I told him to pick up raw mangoes from there. I wanted to try the garlic mango pickle recipe for a while.
He picked up 3 raw mangoes from there and I used one mango for making this mango thokku. We all totally loved it. It pairs well with curd rice, sambar rice, dosai, chapati, poori, and upma.
Do give this recipe a try this summer and let me know how it turned out. Also check out my m aavadu recipe, avakkai mango pickle , Kalyana mango pickle , Mango thokku and garlic pickle recipe
- Peel the skin of a raw mango and grate this using a small grater.
- Keep this aside.
- In a pan dry roast 1 tsp of mustard seeds and ½ tsp of fenugreek seeds.
- Roast till the mustard pops up and the fenugreek seeds change to nice golden color.
- Ensure that the mustard seeds pops up well, or else it will give a bitter taste to the pickle.
- Switch off and make this into a fine powder using a mortar and pestle.
- Alternatively, you can powder this in a mixie. Grind this when it is warm.
- Dry roast the salt for 1-2 minutes in a medium flame. This will help in the longer shelf life of the pickle. If using rock salt (kal uppu take 2 tbsp, roast it and powder it and add)
- In a wide bowl add the grated mango, red chili powder, turmeric powder, salt, ground fenugreek, and mustard seed powder.
- Mix everything well. Now sprinkle the peeled garlic cloves into this. Do not mix now, let the garlic be on the top. Use a small variety of garlic, so that it gets softened in 2-3 days.
- Crush 6 cloves of garlic in a mortar and pestle.
- In a pan add ¾ cup of sesame oil. You can add upto 1 cup of oil. Do not compromise on the quantity.
- When it is hot add 1 tsp of mustard seeds, 2 broken red chilies, asafoetida, and crushed garlic.
- Once the mustard seeds start spluttering, switch off the flame.
- Pour the hot oil over the bowl on top of the garlic cloves.
- Now mix this well with a clean dry spoon, preferably a wooden spoon.
- Keep this covered and keep it in a dry place for 24 hours.
- Then later, mix well and store this in a clean, dry airtight glass jar.
- Enjoy with curd rice, sambar sadam, parathas, or even with dosai too.
Notes:
- Use sour mangoes for making mango pickle.
- The garlic will get softened in 3-4 days, always use the small variety of garlic.
- Mango thokku stays good in the refrigerator for 3-4 months. Always use a clean dry spoon.
Garlic mango thokku recipe
Ingredients
- 2 cups of grated raw mango
- ¼ cup red chili powder
- 3 tbsp salt I used table salt
- 1 tsp mustard seeds
- ½ tsp fenugreek seeds | venthayam
- 20 garlic cloves I used small variety
- For tempering
- ¾ cup sesame oil
- 2 red chili
- ¼ tsp asafoetida
- 1 tsp mustard seeds
- 10 cloves of garlic I used small variety
Instructions
- Peel the skin of raw mango and grate this using a small grater.
- Keep this aside.
- In a pan dry roast 1 tsp of mustard seeds and ½ tsp of fenugreek seeds.
- Roast till the mustard pops up and the fenugreek seeds change to nice golden color.
- Ensure the
- Switch off and make this into a fine powder using a mortar and pestle.
- Alternatively you can powder this in a mixie. Grind this when it is warm.
- Dry roast the salt for 1-2 minutes on a medium flame. This will help in the longer shelf life of the pickle. If using rock salt (kal uppu take 2 tbsp, roast it and powder it and add)
- In a wide bowl add the grated mango, red chili powder, turmeric powder, salt, ground fenugreek, and mustard seed powder.
- Mix everything well. Now sprinkle the peeled garlic cloves into this. Do not mix now, let the garlic be on the top. Use a small variety of garlic, so that it gets softened in 2-3 days.
- Crush 6 cloves of garlic in a mortar and pestle.
- In a pan add ¾ cup of sesame oil. You can add up to 1 cup of oil. Do not compromise on the quantity.
- When it is hot add 1 tsp of mustard seeds, 2 broken red chili, asafoetida and crushed garlic.
- Once the mustard seeds start spluttering, switch off the flame.
- Pour the hot oil over the bowl on top of the garlic cloves.
- Now mix this well with a clean dry spoon, preferably a wooden spoon.
- Keep this covered and keep it in a dry place for 24 hours.
- Then later, mix well and store this in a clean, dry airtight glass jar.
- Enjoy with curd rice, sambar sadam, parathas, or even with dosai too.
