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Cooking post 12-Green Mango Thokku

Green Mango Thokku


Medium sized green Mangoes-3

Red chilly powder 1 tablespoon

Oil – 1/2 cup

Mustard seeds – 1/4 tablespoons


Turmeric powder 1/4 teaspoon

Jaggery – 1/2 tablespoon


Peel the skin from the three green mango, like shown in the picture.


Grate the mango as shown using a grater. Use a microwave bowel and microwave the grated green mangoe until it’s cooked and soft.


Take a medium-sized pan and pour about 1/2 cup of the oil shown below  into the pan. When the oil warms up add about 1/4 tablespoon of mustard to the hot oil. Be aware that once the mustard hits the oil it will start to splatter and open up.


Then add the grated and microwave cooked green mangoes into the oil. Allow it to cook well.


Add 1/4 teaspoon of turmeric powder , about 1 tablespoon of Red chilly powder and 1 tablespoon of salt. Mix well until everything cooks. Check for salt and spice by tasting. If the Green mango is sour, you might need add more Red chilly powder and salt.


Add 1/2 tablespoon of jaggery to mixture while cooking, keep stirring the pan so the items don’t stick to the bottom of the pan. Continue cooking until you see the oil ooze out of the mixture, since it’s a pickle and if you need to keep it for sometime you have to make sure the item cooks well and the oil ooze’s out like shown in the picture. You can then allow it to cool and transfer it a container which you can keep in the fridge.

You can enjoy this with bread toast, chappatis roll etc. Ever time you take from the container make sure you use dry spoon and not allow any water droplets into the box. After you transfer to a big container make sure you have a small container separately for daily use.


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