Mango garlic thokku | instant Raw mango thokku

Mango garlic thokku | instant Raw mango thokku | manga thokku | mangai oorugai | manga urugai |raw mango pickle | south Indian pickle recipe | grand sweets mango thokku | grand sweets style thokku | Manga thokku | Raw mango instant thokku  | Mangai thokku | Mango recipes | south Indian pickle variety with step-by-step pictures and video recipe. Check out the poondu manga thokku recipe. If you like the video pls SUBSCRIBE to my channel.

PULSE OR GRIND raw mango?

Grating raw mango gives the best texture. Alternatively, you can pulse You can even grind mango but the texture of thokku might vary. Avoid adding water while grinding

CAN I ADD RED CHILLI INSTEAD OF CHILLI POWDER?

Yes, you can saute red chilli; grind and prepare oorugai. I would recommend regular Kashmiri chilli powder and chili powder as it gives the perfect colour

SHELF LIFE OF raw mango garlic PICKLE?

After the pickle is completely cool, store it in a glass/ pickle container. Always use a clean dry spoon. Pickle stays good for months in the fridge and up to one week at room temperature. Avoid plastic containers for storing pickles. pickle tastes best after a few hours. ponndu mangai oorugai prepared with less oil won't stay fresh for a long time.

HOW CAN I SERVE manga OORUGAI?

In our home, we like onion pickles with curd rice, and curd semiya. It also goes well with Avocado paratha, paneer paratha, idli dosai tiffin varieties, and other breakfast/ dinner varieties.

VARIATIONS FOR manga poondu THOKKU

1. grind raw mango
2. use chilli instead of chilli powder
3. skip the garlic and prepare thokku
4. increase sesame oil for longer shelf life

Pickle  varieties in TMF

curd semiya

breakfast/ dinner varieties

curd rice

idli dosai tiffin varieties

 breakfast/ dinner varieties

pickle recipe collections

Ingredients 

1/4 cup sesame oil

1 teaspoon mustard seeds

1/2 teaspoon asafoetida

1 teaspoon fenugreek seeds

2 tablespoon grated garlic

1 teaspoon chilli powder

1/8 teaspoon turmeric powder

1 tablespoon Kashmiri chilli powder

Required salt

1 raw mango, grated

How to make mango garlic thokku with step-by-step pictures

• First, add sesame oil to a wide heavy bottomed pan and heat

• Add mustard seeds and fenugreek seeds; splutter

• Furthermore, add asafoetida and mix well

• Turn down to low flame 
• Add Kashmiri chilli powder, chilli powder, and turmeric powder; mix well

• Furthermore, add garlic; quickly mix

• Add grated raw mango; mix well

• Furthermore, add the required salt; mix again

• Turn to low- medium flame
• Cook till oil oozes out 

• Mix well and turn off the stove

• Cool completely then store in an airtight container 

raw mango garlic thokku

manga thokku

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Ingredients

• 1/4 cup sesame oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon asafoetida
• 1 teaspoon fenugreek seeds
• 2 tablespoon grated garlic
• 1 teaspoon chilli powder
• 1/8 teaspoon turmeric powder
• 1 tablespoon Kashmiri chilli powder
• Required salt
• 1 raw mango grated

Instructions

• First, add sesame oil to a wide heavy bottomed pan and heat
• Add mustard seeds and fenugreek seeds; splutter
• Furthermore, add asafoetida and mix well
• Turn down to low flame
• Add Kashmiri chilli powder, chilli powder, and turmeric powder; mix well
• Furthermore, add garlic; quickly mix
• Add grated raw mango; mix well
• Furthermore, add the required salt; mix again
• Turn to low- medium flame
• Cook till oil oozes out
• Mix well and turn off the stove
• Cool completely then store in an airtight container

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