Instant mango pickle | Mangai thokku-How to make-Step by step photos & Video

Cuisine Style: Tamil Nadu, South India | Cooking Time: 10-15 minutes | To Serve: 10 | Take with: Rice, roti, Idli, dosa, uthappam, upma, pongal | Type : Pickles, oorugai, thokku

Ingredients (for paste)

• Raw mango[Mangai] – 1
• Gingelly oil [sesame oil]– 50 ml or 7 ladle
• Mustard seeds – 1 tbsp
• Fenugreek – 1 tbsp
• Red chilli powder– 6 tbsp
• Turmeric powder – ½ tbsp
• Asafetida – ½ tbsp
• Jaggery - 1 ½ tbsp [grated]
• salt or Sea salt as required

Seasoning & Preparation Method

• Wash & wipe out Raw mango then grate.
• Dry roast mustard seeds, Fenugreek, let it cool and grind to fine powder.
• Heat gingelly oil in a pan, add grated raw mango saute for 3 min.
• Add salt, turmeric & red chilli powder mix well & let it cook till oil separates.
• Then add jaggery cook for 3 min.
• Heat gingelly oil in a pan then add mustard seeds & let it splutter.
• Add powdered mustard seeds and fenugreek.
• Add sautéed mango mixture mix well, then cut off heat & let it cool.
• Then store it in porcelain jar cover it & keep it for 15 days to 1 month.

How to make Instant mango pickle video

How to make Instant Mango Pickle- Step by step photos

Grate raw mango[mangai]

Instant raw mango pickle-ingredients red chilli, turmeric powder, asafetida, salt ,fenugreek, mustard, jaggery & sesame oil

Dry roast fenugreek, mustard, let it cool & grind

Add 3 ladle of sesame oil, add grated raw mango saute

Add turmeric, red chilli powder saute

Add salt mix well & let it cook till oil separates

Add jaggery let it melt

Heat sesame oil in a pan add mustard seeds let it crackle

Add mustard fenugreek powder

Add asafetida

Add seasoned ingredients to sauted raw mango mixture mix well, cut off heat, let it cool

Instant mangai oorugai is ready store in an airtight container[Glass jar]

Raw mango pickle