Thokku is a mildly sweet, mildly spicy mango jam made usually with 'moovandan' mango. So it is not really a pickle. It is relished with Dosa, Upuma and also curd rice. We have gone a step further and used it as a bread spread too!
My maternal Grandmother (Late Mrs.Lakshmi Suryanarayanan) made the BEST thokku, ever.
This recipe was given to me by her daughter, my mother - Mrs. Radha Parameswaran.
If you want a simple recipe of mango pickle, click here.
Note:
The Mangoes for thokku are usually grated, but I prefer to chop them. Please feel free to grate your mangoes.
My grandmother used to squeeze the juice of the mangoes, after grating and use that water to melt the jaggery. This syrup used to be sieved before getting added to the mangoes.
The green chilly , ginger and curry leaf step is optional.
Ingredients:
Raw Green Mango - 4,
Red chilly - 30 (increase / decrease, according to your family taste)
Uluva / menthayam / methi seeds - 3 tsp
Asafoetida / kayam - 2 cm radius round
Til oil / nallena / gingelly oil - 3 tbsp + 1 tbsp
Mustard seeds - 1 tsp
Jaggery / sharkara - 1/3 cup
Method:
Dry roast the methi seeds and Red chillies separately. Cool and powder them together. Keep aside.
Heat some 1 tbsp til oil and fry the asafoetida in it. Cool and powder. Keep aside.
Chop / grate the mangoes.
Heat 2 more tbsp of til oil in the same vessel and splutter the mustard seeds.
Add the green chilly , ginger and curry leaf.
Into this add the chopped / grated mangoes to this. Stir well.
When the mangoes start getting cooked, add the salt, turmeric powder and asafoetida powder.
When the oil starts seeping from the sides, add the jaggery and mix well.
After 2 minutes, add the powdered Methi + Red chilly powder.
You will see that almost no oil is there in the dish.
After a minute of continuous mixing, add the last 1 tbsp of oil and mix well.
Your Thokku is ready.
Cool and store in air tight containers.
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