Making the most of these lovely raw green mangoes before the season disappears, I cooked a batch of Mango Thokku. I don’t really know an exact translation for Thokku into English, and the nearest I could come to was Relish. It is a kind of pickle, as it is made with most of the ingredients used in pickling. However the process of making it is different, and unlike a pickle, it does not preserve for long.
This recipe is again my Mother’s recipe, like most of the Tamil Iyer recipes that I have borrowed from her. Quick and easy, it is versatile and apart from being a traditional accompaniment to curd rice, it can be used as a spread on sandwiches, quesadilla, tortilla and the like. Mango Thokku spread Quesadilla with sautéed corn and tomatoes, totally yum!
The Thokku is best when the raw mango is grated, but in this version, I have peeled and then cut the mango into small pieces (easier than grating, don’t you think?) Once the mango is soft and cooked, mash the pieces gently with the back of a ladle, making sure to be careful that the oil doesn’t splash out of the pan.
Try this simple and delicious thokku, when the mango season is still here!
The raw mangoes were, as usual, zero pesticide and supplied by First Agro Farms through their distributing arm, Sakura Fresh. The red chilli powder is to my taste, you could increase the quantity for a spicier effect.
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Using good quality fresh spices, turmeric and chilli powder, will result in Mango Thokku with the best flavours.