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 maavadu recipe, avakkai mango pickle, Kalyana mango pickle, Mango thokku and garlic pickle recipe
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.
Video
Notes
- 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.
