MANGO THOKKU

This is my daughter's favourite pickle. Unlike other varieties of mango pickle this one is made by cooking the raw mango in sesame oil (just like we make halwa)

INGREDIENTS

1. Raw mango (skin peeled off and grated) - 6 cups
2. Salt - 3/4 cup
3. Asafoetida powder - 1 tea spoon
4. Roasted fenugreek powder - 1 tea spoon
5. Sesame oil - 1 cup for 1 Kg mango
6. Chilly powder - 1/2 or 3/4 cup
7. Mustard seeds - 1 tea spoon

METHOD

1. Mix the mango with salt and chilly powder and keep aside.

2. Heat the oil and splutter the mustard seeds. Add the mango and cook on medium heat stirring constantly. Once the water is gone cook on low heat till the mango starts leaving the sides of the pan. Add asafoetida and fenugreek powders. Mix well and remove from fire. Cool and store in clean bottles. There should be oil above the pickle. Refrigerate if you are planning to keep it for long.