Mango tokku or Mangai tokku is a kind of pickle which is prepared from grated mango. I originally tasted this for the first time during my stay in Maldives when one of my room-mates brought, who is from Tamilnadu, and instantly I liked its multi-flavour- sweet, sour, and hot flavour. Even though she showed me how to prepare tokku and I didn’t get that same flavour what she brought from her mom’s kitchen. Now, after many years, I am preparing it for a young pregnant girl who asked me for it. This made me to browse through all my recipe collection and at last I found it in one of the books, Seven Wonders in my spice box, which I got very recently.

Here goes the ingredients for the recipe:

  • Omlette mango – 1, about 1/2 kg
  • Sugar – 5 tbsp
  • Salt to taste (about 50 gms)
  • Chilly powder – 100 gms (50 gms normal chilly powder and 50 gms Kashmiri chilly powder)
  • Turmeric powder – 1/4 tsp
  • Fenugreek/methi – 1 tsp
  • Asafoetida/hing/perumkayam – 3 gm
  • Gingelly oil – 100 gms (adjustable)
  • Mustard seeds – 3 tsp

mango_thokku_1

Method of Preparation:
  • Grate mango into small shreds without peelings its skin
  • Dry roast fenugreek and asafoetida and powder them in a mixer
  • Heat oil and crackle mustard seeds
  • Add mango shreds, fry for 2-3 mins over medium heat and add sugar and salt
  • Keep stirring until the sugar dissolves and add turmeric powder, red chilly powder and ground fenugreek and asafoetida and combine all the ingredients together
  • Stir and cook until the mango shreds are cooked and a layer of oil floating on top

mango_thokku_2

Allow this to cool and transfer to a clean and dry bottle, preferably glass bottle. This mango tokku can be preserved for a long time if enough oil is used.

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