Being the king of fruits mango is also a favorite choice for preparing pickles. All types of pickles have their own importance and taste. Grated Mango Pickle made with whole spices has its own distinct flavor.
Grated Mango Pickle/Mango Thokku Pickle can be eaten the very next day it is prepared. So let us prepare this pickle.
Ingredients:
- Raw Mangoes – 500 grams
- Salt – 2 Tablespoon
- Mustard oil – 1/2 cup
- Fenugreek seeds – 1 teaspoon
- Jeera(cumin seeds) – 1 tbsp
- Black mustard seeds – 1 teaspoon
- Asafoetida – 1/4 teaspoon
- Turmeric powder – 1 tablespoon
- kashmiri Red chilly powder- 2.5 tablespoon
- Fennel seeds powder – 1 tablespoon
- Mustard powder – 1 tablespoon
- Fennels seeds – 1 teaspoon
- Carom seeds – 1/2 teaspoon
- White vinegar – 2 tablespoon
Method:
- Get good mangoes from the market with more flesh.
- Wash the mangoes with clean water then dry them. Peel the mangoes cut their flesh into big pieces and grate using a food processor or grate manually. Mangoes are ready to be made into Laccha.
- Clean all the spices, pour 1 tbsp oil in a small frying pan and heat. Put 1 tbsp Methi seeds followed by Jeera into hot oil and fry till they turn light brown. Mix fried Methi seeds, Jeera with mustard, Heeng, salt, and crush into a fine powder.
- Pour oil into a frying pan and heat, turn off the gas. Put the remaining 1 tbsp Methi seeds in the pan and fry gently. Now add turmeric powder then put the grated mangoes, crushed spices, red chilly powder and mix all these together with a spoon.
- Mango Laccha is ready. You can have this pickle right away or after 2 days when its taste gets better.
- Fill the pickle in a clean and dry container. Whenever you want, take out some pickles and eat with parantha, chapati, or dal-rice.
- This Grated Mango Pickle can be stored for up to 1 year, if you feel the oil content is less then add mustard oil enough to submerge the pickle. Heat oil then cools it, put it in the container with a pickle.
