Most Indian households have as many different types of pickles in the house as they have relatives!!! Ours is no different – you can never have enough. Maangai Thokku is one of my favorites because I can control the oil and the spices and it tastes great with North or South Indian cuisine.
Raw Green Mangoes – 2 large (approx 3 cups packed), finely chopped
Oil – 4 tbsp (preferably Sesame Oil or Olive Oil)
Mustard Seeds – 1 tsp
Asafoetida (Hing) – 1 pinch
Salt – 2 tsp or to taste
Red Chili Powder – 2 tsp or to taste
Kasturi Methi (dried fenugreek leaves) – 1 tbsp, powdered (optional)
- Wash the green mangoes, deseed them and use a food processor to chop the flesh.
- Heat Oil in a kadhai (wok), on medium flame.
- Add the Mustard Seeds and let them splutter and pop.
- Add Asafoetida and the finely chopped raw mangoes, in that order.
- Mix well and let it cook till the oil separates from the mangoes, stirring occasionally.
- Add Salt and Red Chili Powder and mix well.
- Cook for another few minutes and add the dried powdered fenugreek leaves.
- Mix well again and take it off the flame.
- Allow it to cool and store in a bottle in the refrigerator.
- I like to use the skin of the raw mango, but if the skin looks very hard or is a little leathery (usually off-season), remove it and use only the flesh.
- If you plan to make a large amount and store it for a longer time, double the amount of oil.