Raw Mango Thokku (Pickle)

This pickle is a mouthwatering simple recipe made with few spices and mango. It’s a great accompaniment for curd rice, chapati, puri, bread and also for dosa.

Ingredients:

  • Mango (raw, 275 gm)
  • Red Chili Powder (medium hot, 4 tsp)
  • Methi [Fenugreek Seeds] (1 tsp)
  • Turmeric Powder (1 tsp)
  • Hing [Asafoetida] (1/2 tsp)
  • Mustard Seeds (1 tsp)
  • Oil (2 tsp)
  • Salt (to taste)
Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Category: Indian

Cuisine: Indian

Method:

  • Grate the mango.
  • Dry roast the methi seeds till they are golden.
  • Grind to a fine powder.
  • Heat oil in a skillet and add mustard seeds.
  • After it splutters add the grated mango.
  • Cook till it’s soft / cooked.
  • Add the red chili powder and oil.
  • Switch off the flame and then add turmeric powder, hing and the ground methi powder.
  • Mix well.

Step by step pictures of the recipe:

Notes:

  • Instead of grating mangoes can be cut into small pieces and cooked properly.
  • Turmeric powder should be added in the end to retain the color. Ensure to put as soon as the flame is off.

Lemon Pickle

Lemon pickle differs from each state or even regions in India. This is the traditional south-indian style recipe with minimum ingredients. This can be eaten with rice, bread, upma and chapatis.

Ingredients:

  • Lemon (750 gm)
  • Salt (7 tsp)
  • Mustard Seeds (2 tsp)
  • Oil (Sesame, 1/2 cup)
  • Turmeric Powder (1 tsp)
  • Red Chili Powder (1/4 cup)
  • Methi [Fenugreek] Seeds (1 tsp)
  • Hing (cake, 3-4 pieces or powder 1 tsp)

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Yield: 1kg

Cuisine: Indian

Method:

  • Wash, dry and cut lemons into small pieces.
  • Add salt and mix well.
  • Rest for two to three days and mix every 24 hours.
  • Add red chili and turmeric powder.
  • In a shallow skillet add methi seeds and hing cakes.
  • Dry roast till hing doubles and crisps up and methi seeds till red
  • Grind to a fine powder and add along with the red chili powder and turmeric.
  • In the same skillet add oil and mustard seeds.
  • Wait for the seeds to splutter.
  • Wait until the oil cools down.
  • Add to the lemon mixture and mix well.
  • Store in a clean, dry jar .
  • Refrigerate once the pickle is done.

Step by step pictures of the recipe:

Deseed and cut lemon into small pieces.
Add salt and mix well.
Rest for 2-3 days.
Add Red chili and turmeric powder.
Dry roast methi seeds and hing cakes.
Grind to a fine powder.
Add the ground powder.
Heat oil and add mustard seeds.
Add the spluttered mustard seeeds and mix well.

Notes:

  • Instead of malta lemons lime or small Indian lemons can also be used.
  • If the lemons are not juicy, extract juice from 4-5 lemons and add to the mixture before adding salt.
  • After refrigerating the pickle take out the jar onve a week and mix well to avoid getting spoilt.
  • It remains good for 6 months to one year.