Mango Pickle || Mango Thokku Recipe || Spicy Mango chutney

Learn how to make a delicious, tangy homemade mango pickle with simple ingredients and easy steps! Perfect for adding a burst of flavor to any meal. Watch as we prepare this traditional recipe, complete with aromatic spices and a touch of heat. Enjoy the taste of homemade goodness!

Ingredients
For the Pickle:

Raw Mango: 3-4 medium-sized (around 400g), peeled and grated
Chili Powder: 3.5 tbs
Salt: 2 tbsp
Gingelly Oil (or Canola Oil or Rapseed oil): 1/2 cup
Mustard Seeds: 1 tsp
Curry Leaves - few leaves
Garlic: 8-10 cloves, peeled and chopped
Turmeric Powder: 1 tsp
Asafoetida Powder: 1/2 tsp
Vinegar : 2 tbs
Sugar : 1 to 2 tsp

For Fenugreek Powder:

Fenugreek Seeds: 2 tsp

Method
Prepare Fenugreek Powder:
Roast fenugreek seeds in a pan until light brown.
Let cool, then grind to a fine powder.

Heat the oil in a pan.
Add mustard seeds and allow them to splutter.
Add garlic cloves, and curry leaves and saute for 2 mins over medium low heat.
Add finely chopped mangoes and salt, cook for 5-6 minutes over medium heat.
Add Spices and mix them thoroghly. Cook for a minute more and turn off heat.
Allow it to sit for at least an hour to let the flavours blend.
Transfer to an airtight jar for storage.
This should last a few weeks refrigerated.
The pickle goes well with rice and naan.

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