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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.
Ingredients:
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)
Method:
- 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.
Tips:
- 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.
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Orkut
January 18th, 2008 at 2:02 pm
Hi,
I would like to buy a food processor. Please can you suggest me a brand that is suitable for kneeding atta, to make chutneys and probably to make batters for idlis, etc.
Thank you in advance.
[Reply]
April 6th, 2009 at 3:00 pm
hello ladies,
you can do the same recipe with green apples too. One of my friends had a green apple tree with an over abundance of the fruit and my MIL decided to use the fruit in place of green mango and the end result was incredible.
[Reply]
niki Reply:
May 22nd, 2010 at 12:17 pm
Hey thanks for this great tip. I have a lot of granny smith apples in my fridge. Now I know what to do with them.
[Reply]
May 21st, 2010 at 9:05 pm
hi hetal n anuja
lovely recipe………. thanks….keep it up
plz show us some authentic GUJJU pickle, and also athela marcha, carrot too…….. Plllllliiiiiiiiiiiiiiiizzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz
[Reply]
May 22nd, 2010 at 12:18 pm
Can we use green chillies instead of red chilli powder?
[Reply]
hetal Reply:
May 24th, 2010 at 3:20 pm
Hi Niki,
Most pickles use red chili powder mainly for color and longer shelf life because it’s dry.
[Reply]
May 22nd, 2010 at 11:17 pm
I sure will try this recipe. I make a similar recipe which my mom makes.The only variation is adding whole methi in the seasoning and adding a little jaggery while cooking… this gives a nice flavor and also goes very well with roti and yogurt rice.
[Reply]
May 22nd, 2010 at 11:38 pm
Hi ladies,
well done… Now I can ‘ve mango pickle made at home.. Thanx. And dear m waiting for d carrot, shalgam n gobhi ka achar recipie.. U said to show vry soon at the time of makki ki roti…????
[Reply]
hetal Reply:
May 24th, 2010 at 3:16 pm
Hi Renu,
It’s coming…our release schedule has been set and we need to follow it. Hope you’ll be patient.
[Reply]
Renu Reply:
May 24th, 2010 at 11:29 pm
Yeah thanx… M waiting…
Love ur show.. Tk cr
[Reply]
June 2nd, 2011 at 12:44 am
nice and easy…tasted awesoome too. thnx very much!
[Reply]
July 13th, 2012 at 4:01 pm
[...] Mango Pickle (Mangai Thokku) – South Indian Style by Show Me …plz show us some authentic GUJJU pickle, and also athela marcha, carrot too… ….. Plllllliiiiiiiiiiiiiiiizzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz. [Reply] … [...]