By Devi Poojari
May 8, 2024
A cross between what can be best described as a concentrated chutney and pickle, the thokku is a condiment made using a variety of ingredients like tomatoes, raw mango and coriander. This summer special thokku, that gets a boost of flavour from raw mango, is perfect to enjoy with some curd-rice.
2 medium-sized raw mangoes, peeled and grated ¼ cup gingelly oil 1 teaspoon mustard seeds ½ teaspoon fenugreek seeds ½ teaspoon turmeric powder 3 teaspoons red chilli powder 1 teaspoon Kashmiri chilli powder 1 tablespoon jaggery powder Salt, to taste
Temper the mustard and fenugreek seeds in a pan once you heat the oil well.
Add the grated raw mangoes to the pan and sauté for a couple of minutes.
Stir in the turmeric powder, red chilli powders, salt and sugar into the mango mixture and combine.
Cook the mango mixture over low heat, stirring occasionally, until the mangoes are cooked and the mixture thickens in 10-15 minutes.
Allow the mango thokku to cool completely before transferring it to a clean, dry glass jar.
Refrigerate and store for up to 8-10 weeks.