Mango Thokku

Ingredients:

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• Big Size Thokku Mango - 2(Or any Variety Raw Mango)
• Gingelly Oil - 10 to 12 tablespoon
• Salt - 6 to 7 teaspoon(can vary according to the sourness of mango)
• Jaggery - 1 lemon sized ball (can vary according to one's taste and sourness of mango)
• Red Chilli Powder - 7 to 8 teaspoon
• Mustard seeds - 2 teaspoon
• Asafoetida - a ball of dia,say 0.5cm / 1 teaspoon
• Fenugreek powder - 1.5 teaspoon

Method:

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• Peel off the skin of mango and cut into thin slices roughly.

• Pulse the slices in a mixer once or twice.(Do not make into a fine paste.Just have to be slightly ground)
• Heat oil in a kadai,add mustard seeds and asafoetida.
• When it splutters,add ground mango,turmeric powder,salt and keep stirring on a low flame.(Add 4 tsp of salt initially and add again after tasting)

• Keep sauting till the mango thickens .
• Add jaggery,chilli powder(little by little) and keep sauting till it becomes very thick.The endpoint is: As you keep sauting,the thokku should not stick to the sides of the kadai and the oil will come out of the pickle)
• Set aside to cool and store in air-tight container.

Note:Add 2 or 3 teaspoon of oil in between while stirring,if you feel the oil is completely sucked.