Cooked Mango Pickle

Ingredients
• ½ C oil
• 1 Tsp black mustard seeds
• ¾ Tsp yellow asafetida powder
• 1 Tsp turmeric powder
• 4 C peeled and grated green mango (2 big green mangoes would yield this amount)
• 2- 4 Tsp red chili powder (use as required by you)
• 2 Tsp salt
• 1 Tsp fenugreek seeds
Preparation
1. Heat oil in a heavy bottomed saucepan over moderate heat. Add the
mustard seeds. When they crackle, add ¼ Tsp asafetida powder. Add
turmeric and quickly add the grated mango and chili powder. Reduce the
heat to low and cook uncovered for 1½ - 2 hours, stirring often to avoid the
mangoes sticking to the pan.
2. While the mangoes are cooking, dry roast the fenugreek seeds and the
remaining ½ Tsp asafetida over medium-low heat. Transfer to a grinder and
grind it to a fine powder.
3. When the mangoes are cooked and reached a thick consistency and
brownish in color, the oil would come on top. Now add the salt and the
grinded spice powder. Cook for another couple of minutes and remove from
heat. Cool and store in an air-tight container in the refrigerator. This would
keep good for 3-5 weeks.
** This is a South Indian style pickle called “Manga Thokku” often eaten as a side
dish for rice, dosas, idlis and chapatis.
** Cooking this dish requires a little patience as it takes longer to cook. But, once
done the taste is out of the world!
** Always use a clean and dry spoon to serve the mango pickle. Using a wet
spoon spoils the pickle and it won’t last long.
** The hotness of this pickle would reduce as the day passes. So, use chili powder
according to the hotness desired.
** For a more clear understanding the stages while cooking this dish are shown
below to avoid under-cooking or over-cooking.

Yield
1½ Cups of mango pickle